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| Steamed Mussels
24 mussels, scrubbed well
1 tablespoon of chopped onion
1 clove garlic, chopped
1 tablespoon of chopped celery
1/4 teaspoon of thyme
10 whole peppercorns
1/2 teaspoon fresh parsley, chopped
1 cup of water
1/2 cup of Chablis
2 tablespoons of heavy cream
1 egg yolk
Place mussels in basket of steamer. Combine onion, garlic, celery, thyme, peppercorns, and parsley with water and Chablis in bottom of steamer. Steam over high heat until shells open. Remove
mussels to warm plate, discarding any that have not opened. Strain broth and boil over high heat until reduced to 1 cup. Beat egg yolk into cream. Add to broth slowly and cook, stirring, until sauce thickens. Pour over mussels. Serves 6.
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Chesapeake Bay Cookbooks
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