Mussels a la Provencale

Ingredients

• half a glass of oil
• a glass of chablis
• a spoonful of broth
• half a clove of garlic
• a spoonful of gravy
• a spoonful of lemon juice
• pepper
• grated nutmeg
• parsley
• cloves
• mushrooms
• truffles

Method

1. 1

   Wash the mussels several times, changing the water; put them to dry in a saucepan over a hot fire till the shells open.

2. 2

   Take off one valve of the shell only.

3. 3

   Put oil, parsley, cloves, mushrooms, truffles, and garlic into a saucepan, moisten with chablis, broth, and mussel liquor.

4. 4

   Boil the sauce, add mussels and gravy, boil a few minutes, then add lemon juice, pepper, and nutmeg, and serve.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 76. The excerpt below is the record exactly as published.

Mussels a la Provencale. — Wash the mussels several times, changing the water ; put them to dry in a saucepan over a hot fire till the shells open. Take off one valve of the shell only. Put into a saucepan half a glass of oil, parsley, cloves, mushrooms, truffles, half a clove of garlic, all chopped very fine ; put on the fire ; moisten with a glass of chablis, a spoonful of broth, and half the quantity of liquor from the mussels. Boil this sauce, and when it is nearly reduced to half, add the mussels with a spoonful of gravy ; let the whole boil a few minutes, then add a spoon- ful of lemon juice, pepper, and grated nutmeg

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