Serving Size : 4
750 g Mussels
1 Bouquet garni
1 dl Water
60 g Butter
1 tablespoon Brandy
6 Eggs
3 tablespoon Single cream
1 tablespoon Chopped parsley
1 teaspoon Chopped chervil
1 teaspoon Chopped chives
1/2 teaspoon Chopped tarragon leaves
Scrape and clean the mussels, removing the beards and discarding any broken or open ones, and wash them under running water several times. Put the mussels in a deep, wide pan with 1 dl water, salt, pepper, and the bouquet garni. Cover and cook over brisk heat until all the mussels have opened.
Remove the mussels and shell them, reserving the flesh. Melt 30 g of butter in a frying pan and sauté the mussels in it for 2-3 minutes, then flambe’ with the brandy and keep warm (but take care not to cook them further).
Break the eggs into a bowl with the cream, salt and pepper to taste, and whisk them lightly with a fork.
Melt the remaining butter in a pan, pour in the eggs and stir with a wooden spoon over gentle heat until the eggs are set but still soft. Fold in the mussels and the chopped herbs, and serve piping hot.