Prep 15 mins
Cook 30 mins
- 2 1⁄4 lbs mussels
- 5 fluid ounces dry white wine
- 2 shallots, chopped
- 2 sprigs parsley
- 1 celery heart
- 1 onion
- 1 ounce butter
- 1 tablespoon flour
- 6 5⁄8 fluid ounces milk
- 3 eggs
- 1 lemon, juice of
- Scrape and clean the mussels thoroughly, then put them in a wide, deep pan with the wine, shallots and parsley.
- Cook over medium heat until the mussels have opened.
- Drain the mussels when they have cooled down a little, but reserve the liquid.
- Shell them and chop them finely.
- Chop the onion and celery finely and cook them gently in 30 g (1 oz.) butter until translucent.
- Strain the mussel liquid, add 2 tb of it to the vegetables, and simmer until all the liquid has evaporated.
- In another pan, make a roux with 30 g (1 oz.) of butter and 1 tb of flour, add 1 dl (3,3 fl. oz.) of the mussel liquid and 2 dl (6,6 fl. oz.) warm milk, and cook, stirring with a wooden spoon, until the sauce is smooth and thick.
- Add the chopped mussels, onion and celery to the sauce and beat in gradually 3 egg yolks and the lemon juice.
- Check the seasoning, bring gently to the boil, then turn off the heat and let the mixture cool a little.
- Pour the mixture onto a cold slab or a very large plate, allow to go thoroughly cold, then cut the paste into egg-sized pieces.
- Beat the egg whites until very stiff.
- Roll each egg-sized bit of paste in your hands and shape into oval patties.
- Roll these in flour, dip them into the egg whites, roll in breadcrumbs, and fry in oil until golden and crisp.