Rinse and dry the mussels, cut into narrow slices and spread evenly in the shells. Fry the bacon in a frying pan until crisp. Fry the sage leaves in the olive oil and spread evenly over the mussels with the bacon. Put the white wine in a saucepan with the crushed peppercorns and bay spice and reduce by half. Strain the liquid and gradually add the egg yolks. Gradually incorporate the melted butter and season well with salt and freshly ground pepper. Spread the hollandaise on the mussels form and gratinate briefly under the broiler in the oven.
Our tip: Use a deliciously spicy bacon for a delicious touch!
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