Mouclade

Ingredients:
– 2 kg of mussels
– 2 onions
– 2 shallots
– 1 clove of garlic
– 50 g of butter
– thyme & pepper
– 20 cl of white wine

Ingredients for the sauce:

– 2 egg yolks
– 150 g of double cream
– 5 cl of cognac or Pineau
– Saffron

Clean, scrape and wash the mussels without soaking them. Peel and chop the onions, the garlic and the shallot. Melt the butter and add the ingredients as well as the thym and pepper. When onions are browned, put the mussels and the white wine together. Once the mussels are open, stop cooking.

Remove one shell each mold and place them on a plate.

For the sauce: Reduce the heat while cooking the mussels and add Pineau, and saffron. Add the cream in which you mix the egg yolks (do not boil).

Pour the sauce over the mussels and serve it hot.