This recipe was invented for the sole purpose of pandering to American snobbishness about eating mussels with their fingers. A very good customer by the name of
Wash and scrape the mussels, making sure the beard is removed. Leave for a couple of hours or overnight in salted water to which you have added the porridge oats. In a large saucepan fry the shallots and celery in the butter for about 3 minutes before adding the dry white wine, bouquet garni, bayleaf, peppercorns and mussels. Cook over a high heat, with the lid on, shaking the saucepan very often until the mussels open. This should take about 10 minutes. Remove all the mussels and strain the residual liquid through a muslin sieve. Add the fish stock and bring to the boil and allow to simmer for about 30 minutes. Allow to cool, then add the cream and heat up once again, bringing just to the boil, stirring continuously. Cool for 2 minutes. Ladle a little liquid into the egg yolks and whisk, and then add this to the soup with the chopped parsley, stirring well. Add salt and pepper if need be.
© 1998 Jennifer Paterson. All rights reserved.