Ingredients for 6 people
Preparation
Scrape and wash the mussels.
Brown the onion with a little butter in a large container. Add the white wine and cook the mussels, stirring, to open them.
Strain the cooking juice through a sieve and set aside.
Once opened, remove the mussels from their shells.
Melt the butter and add the flour, mixing with the cooking juices and a little water. Add the minced garlic clove, salt and pepper.
In a bowl, combine the egg yolks and lemon juice. Incorporate the mixture into the rest of the preparation. Pour everything over the mussels.
Sprinkle with chopped parsley.
