3 qt. mussels (approximately 100 sm. mussels)
1 pt. heavy cream
3 oz. dry sherry
Dash of salt
Dash of nutmeg
2-3 grains cayenne pepper
3 tbsp. butter
3 tbsp. flour
3 egg yolks, beaten
8 slices white toast or patty shells

Sort and scrub mussels. Trim byssus around the edges. Blanch the mussels in a 6-quart kettle to open the shells (divide and cook mussels in two batches; toss each batch into 1/2 inch of boiling water; cover the pot and stem the mussels 1-2 minutes to open the shells; DO NOT COOK ANY LONGER.) Remove the mussel meat with a sharp knife. Set aside. Hold the mussel broth for later use.

Melt butter in top of double boiler. Blend in the flour and seasonings; cook until bubbly over direct heat. Remove the pan from the heat and stir in the heavy cream and 1 cup mussel broth. Return to the heat and bring to a boil, stirring constantly. Boil gently and stir for 1 minute or until thickened. Add a small amount of the hot sauce to the egg yolks, then stir the egg yolk mixture back into the hot sauce. Add the sherry and cook for 5 minutes longer, stirring frequently. Add the mussel meats and stir in gently. Place the pan over hot water to hold for service. Makes 8 servings.