Preparation

wash the mussels and throw away any that are open. put the others in a saucepan with the wine, 1 glass of water, the bouquet and the bay leaf. cook until they open. strain the broth. brown the flour in the butter, add the milk and the broth to cook the mussels at once. cook 20 '. add half of the mussels without shell and pass it all through the blender. add a little water if it comes out too thick. beat the yolks and add them with the grated cheese. return a couple of minutes to the fire.

Ingredients

  • 1 kgr. mussels
  • 2 glasses dry white wine
  • 100 gr. grated cheese
  • 3 glasses milk
  • 3 egg yolks
  • 2 C. flour
  • 1 C. Butter
  • 1 bouquet
  • 1 stick celery
  • 1 carrot
  • 1 leek
  • 1 bay leaf
  • 1 sprig of parsley
  • salt and pepper