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Mussels with Basil Sabayon

Food Network Canada
YIELDS
4 servings
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Ingredients

Mussels

1
lb(s) mussel, cleaned, and, debearded
1
shallot, finely, chopped
¼
cup white wine
1
clove garlic, minced
1
tsp butter
2
tsp fresh basil, julienned

Sabayon

3
egg, yolks
8
Tbsp sparkling wine
½
lemon, juiced
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Directions

Step 1

In a large pot add mussels, shallots, sparkling wine, garlic and butter. Cover and place over medium heat. Steam mussels until shells are opened.

Step 2

In stainless steel bowl add egg yolks and sparkling wine. Place over bain marie. Whisk until it doubles or triples in volume. Remove from heat. Keep warm.

Step 3

Remove mussels and place in bowls. Add two tablespoons of nectar to sabayon and whisk until incorporated. Add basil to sauce and spoon over mussels. Serve immediately.

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My rating for Mussels with Basil Sabayon
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