Creamed Mussels
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INGREDIENTS 4 dozen mussels, scrubbed and debearded
2/3 cup dry white wine
2 shallots, chopped
Salt and pepperCURRY SAUCE
4 tablespoons butter
1/4 cup flour
Salt and pepper
1 garlic clove, finely minced
1 egg yolk
1 tablespoon fresh lemon juice
1/2 cup heavy cream
1 teaspoon curry powder
Chopped fresh parsleyPut the mussels in a large, nonreactive pot with the white wine, shallots, salt and pepper. Cover and cook over high heat, shaking the pot occasionally, until all the mussels have opened - about 5 minutes. Remove the mussels. Discard any that have not opened. Strain the cooking liquid through a sieve lined with cheesecloth set over a bowl. Reserve the liquid. Discard one half shell from each mussel and arrange the mussels on a warmed platter; cover the mussels to keep them warm.
To make the sauce; First melt the butter in a saucepan and, using a wooden spoon, stir in the flour. Just as the mixture begins to turn golden, add the strained mussel cooking liquid and stir well. Season with salt and pepper and add the garlic. Simmer for 10 minutes over low heat; stirring all the time. In a bowl, whisk the egg yolk lightly; whisk in the lemon juice, cream and curry powder, then slowly pour in the sauce, stirring constantly.
Coat the mussels with the sauce and sprinkle them with chopped parsley. Serve at once.
Serves 3 to 4