Mussels Bordelaise

Ingredients

• two quarts of mussels
• a clove of garlic
• an onion, chopped fine
• a tablespoon of roux
• pieces of toasted French bread

Method

1. 1

   Clean two quarts of mussels and throw them into a large saucepan with a clove of garlic, an onion, chopped fine, and a kitchen bouquet.

2. 2

   Cover closely and steam until the shells open, shaking occasionally; then thicken the broth with a tablespoon of roux.

3. 3

   Have ready pieces of toasted French bread, one for each plate, and pour a ladleful of the mussels and sauce over them.

Nutrition per serving

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 19. The excerpt below is the record exactly as published.

MUSSELS BORDELAISE Clean two quarts of mussels and throw them into a large saucepan with a clove of garlic, an onion, chopped fine, and a kitchen bouquet. Cover closely and steam until the shells open, shaking occasionally; then thicken the broth with a tablespoon of roux (No. 137). Have ready pieces of toasted French bread

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