Posts from — April 2007

750 g – 1,5 lb mussels
1 bouquet garni
1 dl – 3,3 fl. oz. water
60 g – 2 oz. butter
1 tb brandy
6 eggs
3 tb single cream
1 tb chopped parsley
1 ts chopped chervil
1 ts chopped chives
0.5 ts chopped tarragon leaves

Scrape and clean the mussels, removing the beards and discarding any broken or open ones, and wash them under running water several times. Put the mussels in a deep, wide pan with 1 dl (3,3 fl. oz.) water, salt, pepper, and the bouquet garni. Cover and cook over brisk heat until all the mussels have opened.

Remove the mussels and shell them, reserving the flesh. Melt 30 g of butter in a frying pan and saute the mussels in it for 2-3 minutes, then flamb? with the brandy and keep warm (but take care not to cook them further). Break the eggs into a bowl with the cream, salt and pepper to taste, and whisk them lightly with a fork. Melt the remaining butter in a pan, pour in the eggs and stir with a wooden spoon over gentle heat until the eggs are set but still soft. Fold in the mussels and the chopped herbs, and serve piping hot.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).