[Vegan Sauced Mussels Served in Scallop Shells]
...this recipe has three titles...
...Julia says "
This is a more formal recipe for mussels. They are steamed open with wine and flavorings, then a rich, creamy, buttery sauce is made with their cooking liquid...
...I'm using just regular ol' mushrooms for the vegan mussels...having never eaten mussels in my life...I searched the interwebs for a photo...
...and the poor little things look a lot like mushrooms...so I just slice the stems off and cut them into bite sized pieces...
...put them in a pot with white wine and the spices...which I actually thought were rather odd...garlic (not odd)...but fennel and curry powder...
...and I added some wakame for some flavor of the sea...
...while the mushrooms are cooking...
...stir together some flour and vegan butter...
...then mix up some vegan egg yolks...
...and some lemon juice...salt and pepper...
...strain the hot vegan mussel cooking liquor into the flour and butter roux...
...bring to a boil...
...then add your egg yolk mixture...
...add in your vegan mussels...
...and right before serving stir in some vegan butter...
...and Julia says to 'heap' the mixture onto the scallop shells...
...we served them with a little spoon and fork...Julia doesn't say how to eat them...and I don't imagine that you slurp them off the little shells...but maybe you do...they were quite delicious...
Substitutions
Vegan mussels...I used mushrooms...
Cashew Cream for the Cream...
Vegan egg replace for the eggs...
Vegan Margarine for Butter - I used Earth Balance...
Mastering the Art of French Cooking (pp. 230-231)
