This easy Mussels Newburg Recipe shows you how to prepare your foraged mussels for good eating.
Mussels Newburg Recipe
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.
