• 1 qt. mussels
• 1 oz. butter
• ½ oz.

Open the mussels by the English method. Take them out of the shells and strain the liquor into a basin. Carefully remove the beards. Melt the butter, add the flour and cook for 3–4 min., then pour in the mussel liquor and stir until boiling. Cool slightly, then add the egg yolks, vinegar, and parsley, season to taste and stir over a low heat until the egg yolks thicken. Put in the mussels to re