Mussels:
48 Mussels
1 cl Garlic
1 c White wine
1 Onion; chopped
1 ts Celery; chopped
4 tb Butter
Dash of pepper

Sauce:
1 tb Flour
1/2 c Butter
Salt to taste
Cayenne pepper to taste
Nutmeg to taste
2 Egg yolks; beaten
2 tb Cream

Prepare mussels: Scrub mussels and beard them. Place mussels in a large sauce pan and add other ingredients. Cover tightly until mussels open. Remove mussels from shells and keep warm in a chafing dish.

Prepare sauce: Somewhat boil down the liquid mussels were cooked in. Mix butter, flour, salt, pepper, and nutmeg together to make a roux, then add liquid. Cook for 5 minutes. Add beaten egg yolks thinned with cream. Stir into sauce, reheat (but do not boil) and pour over mussels. Serve hot.