Alloyed mussel soup

Ingredients for 1 servings:

• 1 kg mussels
• 25 g butter
• 1 sprig of parsley
• 1 shallot(s)
• 4 cl dry white wine
• 4 cl Noilly Prat
• 3 egg yolks
• ¼ liter cream
• e.g. cayenne pepper
• 1 tbsp parsley, chopped
• 1 tbsp tarragon, chopped
• 1 tbsp, heaped cream, whipped

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 25 minutes

with Noilly Prat

Wash and clean the mussels. Sauté the parsley stalks and chopped shallot in the butter. Pour in the white wine and Noilly Prat. Add the mussels and steam in a covered pan for about 5 minutes. Shake the pan a few times. Remove the mussels and scoop out the meat. Pour the cooking liquid through a fine sieve and bring to a boil. Whisk the egg yolk and cream, stirring in half of the hot liquid first, then the rest. Heat while stirring until creamy; do not boil. Season with cayenne pepper. Add the shelled mussels and herbs and heat through. Fold in the whipped cream and serve.