celery, 1 clove of garlic, 1 glass white
wine, parsley, lemon, 2 eggs.
Cook the mussels as for moules
marinière (p. 51). When they have
opened, take them out of their
shells and keep them aside. Strain
the liquid in which they have
cooked through muslin (there is
always a little sand or grit
deposited from the mussels,
however carefully they have been
cleaned).
Heat up this stock, put back the
shelled mussels and a handful of
chopped parsley and cook 2
minutes more. The less the mussels
are re-cooked, once they have been