Baked Mussels
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INGREDIENTS 4 dozen small mussels, scrubbed and debearded
1 cup water
1/3 cup Madeira or dry white wine
1/3 cup finely chopped onion
1 tablespoon finely chopped fresh parsley
1 bay leaf
3 whole allspice
Salt and pepper
2 tablespoons butter
1 tablespoon flour
1 teaspoon Worcestershire sauce
1 tablespoon fresh lemon juice
2 eggs, separated, yolks lightly beaten, whites stiffly beaten
1/4 cup dry bread crumbsIn a large kettle over high heat, bring to a boil the water, wine, onion, parsley, bay leaf and allspice, with a little salt and pepper added. Add the mussels, cover the kettle tightly, and steam the mussels for 2 to 4 minutes. Uncover the kettle and, as the mussel shells open, remove the mussels to a shallow, buttered baking dish. Discard the shells, but save the cooking liquid and strain it. Discard any mussels that do not open.
Melt the butter, stir in the flour smoothly, then add 1 cup of the strained mussel liquid. Add the Worcestershire sauce, lemon juice, and a little salt and pepper. Let the sauce boil a moment longer, remove it from the heat and let it cool. Stir the egg yolks into the almost-cooled sauce. Then fold in the egg whites. Pour the sauce over the mussels in the baking dish and sprinkle the top with the bread crumbs.
Bake the mussels in a preheated 375 degree oven for 10 to 15 minutes.
Serves 12