Frenchdinner
Mussels a la Mariniere
From Oysters à la mode, or, The oyster and over 100 ways of cooking it, 1888
A small shallot can be added for improvement.
Presented as published in 1888. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Oysters à la mode, or, The oyster and over 100 ways of cooking it (1888) by Harriet Anne de Salis, page 29. The excerpt below is the record exactly as published.
Mussels a la Mariniere. Prepare and cook the mussels as in ' Mussels a la Poulette,' putting a gill more wine over them for boiling them ; when the mussels are done strain the liquor through a strainer into a stewpan. Boil it and add one ounce and a half of butter, and a tablespoonful of chopped parsley ; take it off the fire and stir till the butter is melted. Drain and wipe the mussels, put them on a dish in their shells, pour the sauce over them, and serve. A very small chopped shalot
Cook this with the app: pantry check, scaling, and the assistant.