Mussels with Moutarde de Meaux®

Ingredients for 4 : : 2 tablespoons of butter, 5 sliced shallots, 1 kg of mussels washed, 2 cupfuls of dry white wine , 2/3 cup of fresh cream, 3 egg yolks, 2 tablespoons of moutarde de Meaux® Pommery®.

Preparation:

In a pan, dissolve shallots in butter with soft fire.
Add the mussels and the wine.
Cook with sharp heat, by agitating the pan until the mussels open (approximately 4 minutes).
Throw the mussels which don’t open.
Reserve for the heat.
Filter the mussels juice of cooking, put on back to the pan and to reduce to 2 cups.
Add the cream.
Carry to boiling then reduce heat to low.
Beat the egg yolks in a small bowl and heat them with a little hot bubble in beating continuously.
Put on the eggs back to the pan, add the moutarde de Meaux and cook gently by brewing 2 or 3 minutes without letting boil.
Serve the mussels in hot soup dishes, and pour sauce on the mussels.