• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Creme De Moules

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 3/4 c Dry white wine
  • 1 tb Finely chopped shallots
  • 1/4 c Finely chopped onion
  • 1/4 ts Saffron
  • 2 1/4 c Bottled clam juice
  • 4 lb Fresh mussels; scrubbed well
  • -in cold water; drained
  • 4 Egg yolks
  • 1 c Whipping cream
  • Salt and freshly ground
  • -white pepper
  • 1 ds Cayenne pepper


Pour wine, shallots, onion & saffron in 5-qt. stainless steel pot, bring to
boil. Cook 5 min. Add clam juice, return to boil. Add mussels, cover pot,
cook 5-6 min. Toss mussels to bring bottom ones to top. Cover pot, cook
8-10 min over low heat. Pour contents of pot into collander in a large pan.
Reserve mussels, discarding unopened ones. Strain broth in
cheesecloth-lined sieve into a 2-qt. stainless steel saucepan. Bring broth
to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl,
whisk together. Add 1 c. broth to eggs, whisking as it's added. Pour egg
mixture into remainder of simmering broth, whisking gently. Return to boil.
Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove
mussels from shells. Discard shells. Place 5-6 mussels in ea. of 6 heated
bowls. Pour liquid over mussels and serve.



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