MUSSELS IN SAUCE

Preparation Method :

• Thoroughly scrub each mussel with a good stiff brush and plenty of water to remove any mud or seaweed. Pull off the beard that clings around the edges.
• Soak the mussels in water- they should disgorge any sand. Discard any mussels which do not shut tightly or don't shut when tapped.
• Put the mussels in a large wide pan with the spring onions (scallions), herbs, pepper, half the butter and the wine. Cover the pan and cook over a high heat for 5 minutes, shaking the pan now and then.
• Remove the mussels as they open, discarding empty half of each shell, and arrange in a large bowl (or individual warmed soup plates). Keep warm.
• Strain the cooking liquid and bring to the boil in a clean pan. Mix the remaining butter with the flour and stir into the liquid, a little at a time, until slightly thickened.
• Beat the cream with the egg yolk and add to the sauce. Heat the sauce, stirring constantly, until it thickens slightly - do not let the sauce boil.
• Pour the sauce over the mussels and sprinkle with chopped parsley.
• Serve at once with crusty bread.