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
• 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

Main Ingredient: Mussels
Preparation Method: Baked
Cuisine: Italian