Mussels a la Mariniere

Ingredients

• fifty mussels
• about a quarter of a glass of water
• a tablespoonful of vinegar
• half a pint of sauce Allemande
• a sherry-glass of sherry

Method

1. 1

   Remove moss from mussels, place in a covered saucepan with water, and steam until shells open.

2. 2

   Drain and remove one shell from each.

3. 3

   Prepare a sauce with shallots and vinegar, reduce, and add chervil and tarragon.

4. 4

   Add sauce Allemande and sherry.

5. 5

   Serve mussels with sauce.

Nutrition per serving

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 28. The excerpt below is the record exactly as published.

Mussels a la Mariniere. Take fifty mussels in their shells, remove the black, stringy spe- cies of moss attached to them, put them in a covered saucepan on the fire, with about a quarter of a glass of water ; toss them for three or four minutes in the saucepan, or until the shells are opened, then drain them, remove one shell of each, leaving the mussel in the other half, and serve them in the following sauce : Chop fine two shallots, which put in a sauce- pan on the fire, with a tablespoonful of vinegar, re- duce one half, and add a teaspoonful of chervil and tarragon chopped fine ; boil for a moment, then add half a pint of sauce Allemande (Art. 81), and a sher- ry-glass of sherry

Cook this with the app: pantry check, scaling, and the assistant.