Mussels with Mushrooms (Moules aux Champignons) a la Grace

Ingredients

• a pound of mushrooms
• half cup water
• half cup sherry
• two tablespoons bacon fat
• one large tablespoon flour
• half cup rich cream
• pepper to taste
• salt to taste

Method

1. 1

   Wash the mussels clean; open shells and remove mussels; put in a pan in their own juice with mushrooms that have been peeled, washed, and cooked for fifteen minutes in water and sherry; let simmer for eight minutes.

2. 2

   In a saucepan, heat bacon fat, add flour, then the stock from the mushrooms and mussels.

3. 3

   Beat to a creamy sauce; flavor with sherry, pepper, and salt.

4. 4

   Add mushrooms and mussels, then add cream.

5. 5

   Serve on a platter inside a border of bread rings, garnished with parsley.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 193. The excerpt below is the record exactly as published.

ussels with Mushrooms (Moules aux Champignons ) a la Grace Wash the mussels clean; open shells and remove mussels; put in a pan in their own juice with a pound of mushrooms that have been peeled, washed, and cooked for fifteen minutes in half cup water and half cup sherry; let the mushrooms and mussels simmer THE SWEDISH, FRENCH, together for eight minutes; then put two tablespoons bacon fat in a saucepan; add to that one large tablespoon flour, then the stock from the mushrooms and mussels. Beat it to a nice creamy sauce; flavor with some more sherry, pepper and salt to taste. Then add the mushrooms and the mussels, and, last, add half cup rich cream

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