Ingredients
- 1 lb 10 ozs mussels
- 2 bacon slices chopped
- 1 Tbsp lemon juice
- 1 onion chopped
- 2 garlic cloves crushed
- 2 egg yolks
- 7 Tbsp butter unsalted
- 2 Tbsp Extra virgin olive oil
- 1/2 cup almond flour
- 1 1/4 cup heavy cream
- Pink Himalayan Salt
- black pepper
Instructions
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Remove the mussel beards and srub under running cold water for 5 minutes. Throw away any mussels that don't close right away when tapped.
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Fill a large pan with water and bring it to a boil. Add in the EVOO, mussels, and some pepper and keep cooking until all the mussels open.
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Drain completely and save the cooking liquid. Throw away and closed mussels. Remove the mussels from the shells.
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Melt the butter in a large saucepan and cook the onion, bacons, and garlic for 4 minutes.
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Slowly mix in the flour and the 5 cups of the saved cooking liquid.
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Pour the cream and lemon juice into the pan and season to taste. Add the mussels to the pan.
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Blend the egg yolks with 2 tablespoons of the saved cooking liquid and mix it into the pan. Cook for 4 minutes.
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Serve hot.
Recipe Notes
