Baked Mussels in Butter-Egg Sauce Recipe

Serves/Makes: 4 servings

Ingredients:

  • 4 dozen small mussels, scrubbed and debearded
  • 1 cup water
  • 1/3 cup Madeira or dry white wine
  • 1/3 cup finely chopped onion
  • 1 tablespoon finely chopped fresh parsley
  • 1 bay leaf
  • 3 whole allspice
  • Salt and pepper
  • 1/4 cup dry bread crumbs
  • Butter-Egg Sauce:

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 2 eggs, separated, yolks lightly beaten, whites stiffly beaten
How to cook Baked Mussels in Butter-Egg Sauce:
  • In a large kettle over high heat, bring to a boil the water, wine, onion, parsley, bay leaf and allspice, with a little salt and pepper added. Add the mussels, cover the kettle tightly, and steam the mussels for 2 to 4 minutes.
  • Uncover the kettle and, as the mussel shells open, remove the mussels to a shallow, buttered baking dish. Discard the shells, but save the cooking liquid and strain it. Discard any mussels that do not open.
  • To cook the Butter-Egg Sauce: Melt the butter, stir in the flour smoothly, then add 1 cup of the strained mussel liquid. Add the Worcestershire sauce, lemon juice, and a little salt and pepper. Let the sauce boil a moment longer, remove it from the heat and let it cool. Stir the egg yolks into the almost-cooled sauce. Then fold in the egg whites.
  • Pour the sauce over the mussels in the baking dish and sprinkle the top with the bread crumbs.
  • Bake the mussels in a preheated 375°F (190°) oven for 10 to 15 minutes.

Note:

The Baked Mussels in Butter-Egg Sauce recipe easy to cook and so good!


This recipe for Baked Mussels in Butter-Egg Sauce serves/makes: 4 servings

The Baked Mussels in Butter-Egg Sauce recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Mussels (more Mussels recipes)
Preparation Method: Baked (more Baked recipes)
Cuisine: Italian (more Italian recipes)

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