Stewed Mussels

Ingredients

• Wash your mussels carefully
• Warm some button mushrooms in melted bacon
• stir in a little flour
• moisten with reduced stock
• season with a bouquet of mixed herbs
• pepper

Method

1. 1

   Wash your mussels carefully, but do not leave in the water.

2. 2

   Warm them in a saucepan; as soon as they open, take out the mussels and reserve their liquor.

3. 3

   Warm some button mushrooms in melted bacon, stir in a little flour, moisten with reduced stock, season with mixed herbs and pepper; when done, clear off all grease, add the mussels and a little of their liquor, and serve when quite hot.

As published

This recipe was extracted from 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 106. The excerpt below is the record exactly as published.

Stewed mussels. Perdreaux en escalopes. Scalloped partridges. Rosbif rôti. Roast beef. Pommes de terre sautées. Fried potatoes. Gâteau mille feuilles. Light pastry. Stewed mussels. Wash your mussels carefully, but do not leave in the water, or they lose much of their flavour ; warm them in à sauCepan ; as soon as they open, take out the mussels, and reserve their liquor. Warm some button mushrooms in melted bacon, stir in a little flour, moisten with reduced stock, season with a bouquet of mixed herbs and pepper

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