Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Note: | 2. If creme fraiche is unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use. | 3. Whisk crème fraîche and egg yolks in medium bowl to blend. | 4. Melt butter in heavy medium skillet over medium heat. | 5. Add shallots and sauté until soft, about 3 minutes. | 6. Remove skillet from heat. | 7. Add Cognac and ignite with match. | 8. Let flames burn out; whisk in lemon juice and saffron. | 9. Set both mixtures aside. | 10. Place mussels in heavy large pot; pour in wine. | 11. Bring to boil over medium-high heat. | 12. Cover pot and cook until mussels open, about 6 minutes. | 13. Remove from heat. | 14. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). | 15. Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. | 16. Tent with foil. | 17. Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. | 18. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. | 19. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. | 20. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. | 21. Remove from heat; season sauce with salt and pepper. | 22. Spoon sauce over mussels. | 23. Garnish with chives. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
creme fraiche	1/2	cup		-	-	-	-
egg yolk	2			109.48	1.2206	5.3924	9.0236
butter	1 1/2	1/2		128.25	5.8927	4.0072	10.8
shallot	2		chopped	-	-	-	-
cognac	2	tablespoons		-	-	-	-
lemon juice	3	tablespoons		10.065	3.1568	0.1601	0.1098
saffron thread	1	generous		-	-	-	-
mussel	40		scrubbed debearded	15603.8754	669.5151	2159.1409	406.4265
white wine	1	cup		-	-	-	-
chive				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.