RECIPE FOR: Mussels in Dill Sauce

Ingredients: 48 mussels 500ml dry white wine 3 cloves garlic, crushed 6 spring onions, chopped. 3 bay leaves

Freshly ground black pepper. 125ml milk 1 tablespoon finely chopped fresh dill. 2 egg yolks 125ml cream

Method
Steam the mussels in the wine, seasoned with garlic, spring onions, bay leaves and pepper.  Heat the milk with the dill and 250ml of the liquid the mussels were cooked in.

Over a very low heat, stir in the beaten egg yolks; when the sauce thickens, add the cream. 

Spoon a little sauce onto each mussel in the shell.  If the sauce is too thick, add more mussel liquid.