Mussels, Matelote

Ingredients

• some mussels
• two tablespoonfuls of chopped shallots
• a clove of garlic
• one wineglassful of wine
• a little butter
• finely minced breadcrumbs
• a little cayenne

Method

1. 1

   Clean mussels and cook until shells open.

2. 2

   Remove shells and beards, saving liquor.

3. 3

   Fry shallots and garlic in butter, add mussels, wine, and liquor.

4. 4

   Thicken with butter and breadcrumbs, toss, and serve hot with fried parsley.

As published

This recipe was extracted from The Cook Book, by "Oscar" of the Waldorf (1896) by Oscar Tschirky, page 45. The excerpt below is the record exactly as published.

Mussels, Matelote. Wash and clean some mussels, put them into a saucepan over a clear fire, and toss or hustle them until the shells open. Turn the mussels into a colander placed over a pan, so as to save all their liquor, and remove the half shells, beards, etc. ; put two tablcspoonfuls of chopped shallots and a clove of garlic into a saucepan with a little butter, and fry without letting them take color ; put in the mussels, pour over one wineglassful of wine and the mussel liquor, place the pan over the fire, boil for a few minutes, thicken with a piece of butter kneaded with finely minced breadcrumbs, parsley and a little cayenne

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