How to make it

  • After rinsing mussels, discard any that are completely opened.
  • In a pot, cook onions and bacon with 1 T. butter until bacon is cooked. Add water, wine, bay leaves and nutmeg. Cover pot and bring to a boil. Lower heat to simmer. Simmer about 10 minutes until mussels have all opened.
  • Combine remaining butter, egg yolks and a bit of the hot broth and mix thoroughly. Add to soup stirring constantly to thicken.
  • Add milk and cream and heat through, stirring constantly.
  • Add salt and pepper to taste. Add optional Tabasco Sauce to taste. Add Pernod and parsley and stir.
  • Serve with French bread.

Reviews & Comments 2

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    " It was excellent "
    elgourmand ate it and said...
    Yo Merlin: Made this last Sunday & it was fantastic.I did add a half stalk of sliced celery to increase the veggie component. Great post. RJ
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  • 22566 8 years ago

    Bon apres-midi.

    Ceci semble tres agreable.

    Esperer que tout est bien.

    De remerciement.

    Esperer que vous avez un bon soir.

    Le type considere

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    " It was excellent "
    luisascatering ate it and said...
    I've had mussels on the brain lately and this sounds wonderful :-)
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