04 January 2013,02:30 by

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Serves :

Preparation Time :
45 minutes

Preparation Method :

  • Scrub the mussels and discard any that are open and will not close when tapped. Bring the wine to the boil in a large pan with the bay leaf, thyme and parsley stalks.
  • Add the mussels and shake the pan constantly over high heat until the shells open, about 5 minutes. Remove mussels from pan with slotted spoon, discarding any that have not opened, and set aside.
  • Continue boiling the liquid in the pan. Meanwhile, melt the butter in a separate pan, add the shallots and fry gently for 3 minutes.
  • Strain the mussel liquid and stir slowly into shallots. Stir in two-thirds of the cream and the cayenne, bring to the boil and boil for 1 minute.
  • Put the egg yolks in a bowl with the remaining cream and curry powder and mix well with a fork.
  • Gradually stir in 2 tablespoons of the hot sauce, then stir the mixture slowly into the sauce over the lowest possible heat. Do not let the sauce boil or it will separate. Taste and adjust seasoning.
  • Remove mussels from shells and add to the sauce. Heat through for 1 minute, stirring constantly. Pile on to freshly made Croutes, sprinkle with parsley.
  • Serve immediately.


  • 3 liters fresh mussels 
  • 400 ml dry white wine
  • 2 bay leaves
  • 2 thyme sprig
  • 6 parsley stalks, bruised 
  • 50 grams butter
  • 4 shallots, peeled and finely chopped
  • 250 ml double cream
  • Pinch of cayenne pepper
  • 4 egg yolks
  • 2 teaspoons curry powder
  • Salt
  • Freshly ground pepper

To serve

  • Croutes 
  • Chopped parsley

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