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.