Our Favorite Mussel Recipes
2 tablespoons butter or margarine
2 cups (500 grams) cooked and drained fresh steamed mussel meats
3 tablespoons dry sherry or Marsala
3 tablespoons cornstarch dissolved in 1 quart (1 liter) milk
2 egg yolks, beaten
Salt, pepper, and paprika
Bread for toasting
In saucepan over medium heat, melt butter and add mussels. Sauté about 5 minutes. Add wine and cook about 2 minutes more.
Add milk mixture and cook, stirring constantly, until thickened. Remove from heat. Spoon a little sauce into egg yolks, blend, and slowly beat all into sauce. Add salt, pepper and paprika to taste. Return to heat and cook, stirring constantly, just until hot; do not overcook or egg will separate. Cover and keep warm while toasting bread. Cut toast diagonally twice to make toast points. Serve Newburg with rim of toast.
« Return to Recipe List