Frenchdinner

Mussels Marinere

Name: Mussels Marinere
Cuisine: French
Ingredients: half a glass of white wine; a clove of garlic; an onion; a tablespoonful of butter; Bechamel sauce; sufficient milk gravy to cover

From Bohemian San Francisco, 1914

Mussels are usually served Bordelaise and make a pleasant change from other shellfish.

Presented as published in 1914. 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

Nutrition per serving

162Calories

2 gProtein

18 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories162 kcal

Protein2.1 g

Carbohydrates18 g

Fiber2.7 g

Sugars6.4 g

Total Fat11 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium7.3 mg

Potassium222 mg

Calcium36 mg

Iron0.3 mg

Magnesium15 mg

Phosphorus46 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate29 mcg

Choline9.2 mg

Caffeine0 mg

Water241 g

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 50. The excerpt below is the record exactly as published.

half a glass of white wine. Chop an onion, a clove of garlic and some parsley fine and put in the pan, together with a tablespoonful of butter. Let these boil very quick for twelve minutes, keeping the pan tightly covered. Take oflf half shells and place the mussels in a chafing dish and pour over them Bechamel sauce and then add sufficient milk gravy to cover

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