Mouclade
(Serves 6)

Ingredients

¨       Mussels, 2 litres (4 pints)
¨       Butter, 50 gm
¨       Flour, 1 tbs
¨       White wine, 1½ dl
¨       Garlic, 2 cloves crushed
¨       Salt & pepper
¨       Egg yolk
¨       Juice of 1 lemon
¨       Touch of saffron or turmeric
¨       Parsley, chopped

Place the mussels, well washed and with their beards removed, in a large deep pan over a low flame. DO NOT add water. The mussels will soon open.

Remove them and take the surplus ½ shell off each of them. Keep the mussels, now sitting in the remaining ½ shell, warm. Strain the mussel juices from the pan.

Melt the butter and stir in the flour over a low flame.

Add the garlic, white wine and some of the mussel juices, enough to produce a fairly thin sauce after 10 minutes of cooking.

Season the sauce, remove from the flame, add the egg yolk to bind it, the saffron or turmeric, and the lemon juice.

Put the mussels in their shells back into the sauce, sprinkle over the chopped parsley and serve.

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