* Exported from MasterCook *

MOULES A LA POULETTE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : 5-10G Low Carb Seafood Mussels


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 onion -- finely chopped
2 oz butter -- 60gr
1 tbsp Chopped parsley
freshly ground black pepper
1 bottle dry white wine
24 mussels -- scrubbed
2 egg yolks
1/2 pt cream -- 285ml

Using a large enamel pan, saute onion in butter for 5 minutes until transparent. Add parsley, pepper and wine. As soon as wine begins to boil, tip in half the mussels. Cover pan, shake once or twice, and steam mussels for 4 to 3 minutes. When they start to open (as they do), pick out with perforated spoon and place in covered dish to keep warm Repeat process with remaining mussels. Reduce cooking liquid by fast boiling. Add salt if needed. Take off heat, and thicken liquid with egg yolks beaten into cream. Be careful not to have pan too hot or this will curdle. Correct seasoning, pour the sauce over mussels and serve immediately.

Source:
"Vogue Australia Cook Book 1969"


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Per Serving (excluding unknown items): 375 Calories; 31g Fat (75.3% calories from fat); 15g Protein; 8g Carbohydrate; 1g Dietary Fiber; 217mg Cholesterol; 419mg Sodium. Exchanges: 2 Lean Meat; 1/2 Vegetable; 5 1/2 Fat.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com
Over 5,000 Low Carb, LC Diabetic, LC Kosher Recipes

Nutr. Assoc. : 0 0 0 0 0 0 0 0

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