Serves 2

Ingredients
2 dozen mussels pepper and salt to taste
1 oz. butter 2 tsp vinegar
1 level tblsp flour 1 tblsp chopped coriander leaves
1 egg yolk

Method

  1. Brush and wash the shells thoroughly. Put them into a pan without water. Cover the pan and let them cook for half and hour in the steam until the shells open.
  2. Shake the pan and see if all the mussels are open. Take them out of the shells, and strain the liquid into a pan. Carefully remove the beard.
  3. To prepare a tasty dish of mussels, melt 1 oz. of butter, and add 1 level tblsp of flour and cook, stirring for 2 minutes.
  4. Then pour in the mussel liquid and stir until it boils.
  5. Remove from fire and cool slightly, add the yolk of an egg, pepper and salt to taste, vinegar, chopped coriander leaves. Cook till the egg thickens, add the mussels and stir well. Serve.
Remarks : To test to see if the mussels are fit for eating, put a small onion into the mussels when boiling them. If bad, the onion will become quite black, but if good, it will retain its natural colour and will not taint the mussels in any way.
Nutrient Composition Per Serving
MACRONUTRIENTS MICRONUTRIENTS
Energy (Kcal) 282 Carotene ( μg ) 775.73
Protein (g) 17.57 Vitamin C (mg) 10.13
Carbohydrate (g) 8.12 Mg (mg) 6.38
Fat (g) 19.91 Na (mg) 5.07
Fibre (g) 0.11 K (mg) 28.05
Minerals (g) 3.17 Mn (mg) 0.08
Calcium (mg) 616.53 Zn (mg) 0.07
Phosphorus (mg) 453.4 Cr (mg) 0.001
Iron (mg) 0.624

Modification

Reduce the amount of butter used and partially substitute it with vegetable oil
Ingredients
2 dozen mussels pepper and salt to taste
1 oz. butter 2 tsp vinegar
1 level tblsp flour 1 tblsp chopped coriander leaves
1 egg yolk
Nutrient Composition Per Serving
MACRONUTRIENTS
Energy (Kcal) 209
Protein (g) 17.57
Carbohydrate (g) 8.12
Fat (g) 11.81
Fibre (g) 0.11
Minerals (g) 2.92