Sailor-style Poached Eggs

40 min
0 People
40 min
INGREDIENTS for 0 people
  • 6 eggs
  • 1 ½ oz mussels
  • 1 oz butter
  • ½ oz all-purpose flour
  • egg yolk
  • 3 tablespoons heavy cream
  • 1,5 cups dry white wine
  • 1 onion
  • parsley
  • thyme
  • bay leaf
  • 1 clove of garlic
  • pepper

Scrape and thoroughly wash the mussels. Put them into a casserole and add half an onion, very finely chopped, the bunch of herbs, a pinch of pepper, and half a glass of white wine. Cover, bring to the boil and agitate the casserole from time to time until all the mussels have opened. Pour into a colander and collect the liquid in a receptacle. Detach the mollusks from the valves and finely filter the liquid. In a casserole put the crushed cloves of garlic, the wine and the onion. Over high heat reduce the wine and pour in the liquid from cooking the mussels. Incorporate the butter as an ingredient (about 2 Tbsp amalgamated with 2 Tbsp of flour). Add the yolks, diluted with a little cream, and the mussels. Mix well. As soon as the sauce starts to boil, pour it over the previously prepared poached eggs lying on a serving plate. Serve very hot.

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