Ingredients for 6 people
Preparation
Scrape and thoroughly wash the mussels under cold water, discarding any that are open or damaged.
In a large pot, sauté the finely chopped onion in a knob of butter until softened. Pour in the white wine, add the mussels, and cook over high heat, stirring occasionally, until they open.
Strain the cooking juices through a fine sieve and reserve.
Remove the mussels from their shells once cooled slightly, discarding the empty shells.
In the same pot, melt more butter, stir in the flour to make a roux, then gradually whisk in the reserved cooking juices and a splash of water for a smooth sauce. Add the minced garlic, season with salt and pepper to taste.
In a small bowl, whisk the egg yolks with the lemon juice. Temper by slowly adding a ladle of hot sauce, then stir back into the pot. Gently combine with the shelled mussels.
Sprinkle with freshly chopped parsley and serve hot.
