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Ingredients
- 80 g shallots cut in halves
- 5 sprigs fresh parsley leaves only
- 40 g unsalted butter
-
100
g Pineau de Charentes
or 100 g Sherry - 1 - 2 pinches ground pepper
- 1500 g bouchot mussels fresh, cleaned
- 100 g crème fraîche
- 3 egg yolks
- Nutrition
- per 1 portion
- Calories
- 376 kcal / 1569 kJ
- Protein
- 20 g
- Fat
- 23 g
- Carbohydrates
- 17 g
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