Frenchdinner
Mussels à la Marinière
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 86. The excerpt below is the record exactly as published.
Mussels à la marinière. Filet sauté madère, Fillet of beef with Madeira sauce. Dindonneau rôti. Roast turkey poult. Carottes à la ménagère. Carrots à la ménagère. Flan de prunes. Plum tart. Mussels à la mariniere. Take the mussels out of their shells, and toss them in a saucepan with a large lump of butter and finely-chopped parsley, chives, and garlic ; stir in a little black pepper and bread-crumbs
Cook this with the app: pantry check, scaling, and the assistant.