Salad with mussels

08483 SALAD with MUSSELS INGREDIENTS for 4 PERSONS 1 pack of half shell Mussels defrosted, 1 small lettuce, 2 stalks of celery green, 1 red pepper slice raw or grilled, chopped parsley, 1 cup of vegetable broth or fish, juice of one large lemon or 2 lemons, 2 egg yolks, 1 tablespoon of cornstarch, black pepper to reel, salt.

Passed to the steam for 5 minutes the mollusks without shells.

Cut lettuce into strips clean; cut into slices celery stripped of hard and strands cut into cubes the pepper.

Keep it aside.

Put the broth in a saucepan with the cornflour (cornstarch) first diluted with a little cold water, bring to a boil on fire sweet and pour the egg yolks beaten with lemon juice.

You do this by pouring the egg yolks and slowly, stirring so as not to form lumps.

Continue cooking and stirring constantly until the sauce is smooth and velvety.

Turn, season with salt and pepper and add two teaspoons of chopped parsley.

Distributed in the dishes a little lettuce, sprinkle over the mussels, celery and some cubes of pepper.

Serve with warm sauce and serve.