Mussels Pot with Pineau

Mussels Pot with Pineau Serves 2 Open 1 kg / 2 lbs mussels (500g / 1 lb per person), set aside the juices and sieve it. Prepare a roux sauce with the juice Add pepper, thinly chopped onions and parsley Pour at least 15cl / 5 fl oz Pineau and adjust the seasoning Mix 8 to 10 cl / 4 to 5 fl ozcrème fraiche with an egg yolk and bind together Pour the sauce on the mussels and toss energically to coat Serve piping hot