Mussels in Green Sauce
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INGREDIENTS 8 dozen mussels, scrubbed and debearded
3 tablespoons butter
1 onion, thinly sliced
10 sprigs parsley, finely chopped
1/2 celery rib, thinly sliced
Salt and pepper
3/4 cup dry white wine
3/4 cup finely chopped fresh sorrel leaves
1/2 cup finely chopped fresh chervil leaves
3 fresh sage leaves, finely chopped
1/2 teaspoon finely chopped fresh savory leaves
1 tablespoon flour
2 egg yolks, lightly beaten
3 tablespoon fresh lemon juiceMelt 1 tablespoon of the butter in a large, nonreactive pot, and lightly sauté the onion, 1 tablespoon of the parsley, and the celery. Add the mussels and season with salt and pepper. Pour in the white wine, cover, and cook over high heat until all of the mussels have opened - about 5 minutes. Remove the mussels from the pot, shuck them and put the mussels in a warmed serving dish. Moisten them with some of the cooking liquid; cover and keep them warm. Discard any unopened mussels.
Put another tablespoon of the butter in a saucepan with the sorrel, the remaining parsley, the chervil, sage and savory. Cook over low heat for about 5 minutes. Strain the mussel cooking liquid into the saucepan. Blend the remaining butter with the flour and whisk this beurre manie into the herb sauce. Cook gently for 2 minutes, or until the sauce is slightly thickened. Remove the sauce from the heat and blend in the egg yolks and lemon juice. Pour the sauce over the mussels and serve at once.
Serves 6