Mussels a la Poulette

Ingredients

• one quart of small mussels
• half a pint of chablis
• a sliced onion
• a pinch of salt
• a pinch of pepper
• half an ounce of butter
• the same of flour
• the yolk of an egg
• a quarter of an ounce of butter
• a dessertspoonful of chopped parsley

Method

1. 1

   Clean mussels and wash shells.

2. 2

   In a saute-pan, combine mussels with onion, parsley, salt, pepper, and chablis.

3. 3

   Cover and cook until shells open.

4. 4

   Strain liquor, then thicken with butter and flour.

5. 5

   Add enough water for half a pint of sauce, thicken with egg yolk and butter, and add parsley.

6. 6

   Serve mussels in shells with sauce.

Nutrition per serving

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 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 can also be added to the sauce, which is an improvement. 6o SHELLFISH. Mussels a la Poulette. Take one quart of small mussels, scrape the shells carefully with a knife, and wash them in several waters. Put a pint of them in a saute-pan with a sliced onion, a few sprigs of parsley, a pinch of salt, a pinch of pepper, and half a pint of chablis. Cover the saute-pan, put it on the fire, and toss the mussels occasionally ; when the shells are open the mussels are done ; take them out and take one shell off. Put the other pint on the fire and cook in the same way. Then strain the liquor into a basin, and put into a stewpan half an ounce of butter, and the same of flour ; stir over the fire for three or four minutes, mix the liquor, and add enough water to produce half a pint of sauce ; thicken it with the yolk of an &g^, and a quarter of an ounce of butter ; add a dessertspoonful of chopped parsley

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