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Betty Bossi Koch-Center
How it's done
Quarter the cabbage and cut away the thick midribs. Cut the cabbage into strips approx. 1 cm wide. Heat the butter in a large pan. Sauté the cabbage for approx. 5 mins., season with salt Add the water, cover and simmer over a low heat for approx. 25 mins. Stir in the tomatoes and cream, heat gently.
Bring the wine to the boil along with all the other ingredients up to and including the peppercorns, reduce the liquid to approx. 150 ml, strain and return to the pan. Mix together the egg yolks and cream, add 3 tablespoons of the hot liquid to the egg mixture, stirring constantly, and pour it all into the remaining liquid. Bring to just below the boil over a medium heat, stirring constantly. Remove the pan from the hob, stir for a further 2 mins.
Heat the clarified butter in a non-stick frying pan. Reduce the heat a little, fry the mussels for approx. 2 1/2 mins. on each side over a medium heat, season with salt.
|Serve:||Spoon the sauce onto the plates, place the mussels on top and serve with the cabbage.|
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