Mouclade

Ingredients for 6 servings:

• 3 kg mussels (mussels), fresh
• 2 onions
• 2 shallots
• 50 g butter
• 100 g crème fraîche
• 3 egg yolks
• 1 bunch soup greens, cleaned
• 2 glasses of white wine
• 1 jar of cognac
• e.g. saffron
• Salt

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mussel specialty from the Charente

Debeard the mussels and wash them thoroughly. Place them in a large pot and cook with plenty of water, the white wine, and the vegetables – they will open during the cooking process. Drain the mussel stock, filter it, and reserve it. Remove one shell half from each mussel. Place the remaining mussel halves, flesh-side up, in 6 ovenproof soup bowls or a soup bowl. Finely chop the onions and shallots and sauté them in a pot with the butter. Pour in the mussel stock and simmer over low heat for about 30 minutes. Season with salt and pepper. Add saffron to taste and if desired – the color should be a beautiful yellow (but be careful with the salt – the mussels are usually already very salty!). Combine the crème fraîche, egg yolk, and cognac in a bowl and mix well. Remove the sauce from the heat and add the crème fraîche mixture. Whisk the sauce together and pour over the mussels. Now place the mussels in the preheated (approx. 200°C) oven for about 5 minutes and then serve immediately.