Salsa dieppoise

The doses are for 50 cl of salsa.

Brush and wash very well the mussels, place them in a pan, and passes with high flame for 5 minutes for opening the valve.

Remove clams, strain the remaining liquid in the bowl and keep it all aside.

Scalded for 5 minutes the shrimps in boiling water, lightly salted: sgusciateli le code and keep them aside.

Put on the stove in a pan, preferably earthenware, 30 g of butter, let it froth and add the white flour; stir until good coloring, then wet gradually with the boiling fish broth, stirring constantly with a wooden spatula.

Continue baking at moderate fire in order to reduce this sauce to the consistency of a cream, then add the white wine, stirring constantly, simmer for 5 minutes.

Add the mussels liquid sauce and simmer, stirring, for another 5 minutes before turning off the flame.

Add the egg yolk, continuing to work with energy the sauce with the wooden spatula.

When the egg will be incorporated, always banging with the spatula, add the remaining butter into small pieces so that the mountains and becomes foamy sauce and homogeneous.

When the operation is completed, incorporated the mussels and shrimp tails, reshot, this time lightly so as not to ' suffocate ' the sauce and serve.