This easy Mussels Newburg Recipe shows you how to prepare your foraged mussels for good eating.
One of my favorite shellfish recipes is this one for Mussels Newburg:
Place the meats of four dozen steamed mussels in a saucepan along with a cup of mussel juice (left over from steaming), a pint of heavy cream, and a cup of good sherry. Season to taste with salt, nutmeg, and cayenne pepper. Bring the mixture to a boil over moderate heat.
Next, form a paste from three ounces (three-fourths of a stick) of butter and the yolks of two eggs. Turn the egg-yolk/butter mixture out into the saucepan containing the mussels, cream, sherry, and seasonings. Heat the blend, stirring constantly, until it's about to boil again . . . but don't let it boil. Serve your Mussels Newburg in chafing dishes with hot, buttered toast. Serves 4.
Read more about digging for clams: Tips for Clam Digging.
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