Stuffed Mussels (Moules farcies) a la Maximilian

Ingredients

• two tablespoons cream sauce
• a little pinch of mustard
• squeeze from an onion
• pepper to taste
• salt to taste

Method

1. 1

   Take cooked mussels, cut each into about four pieces; mix with cream sauce, mustard, onion, pepper, and salt.

2. 2

   Put in hot shells; top with bread crumbs and pieces of butter.

3. 3

   Bake until golden brown.

4. 4

   Arrange on a paper napkin; garnish with lemon and 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 194. The excerpt below is the record exactly as published.

uffed Mussels ( Moules farcies ) a la Maximilian Take mussels that have been cooked; cut each in about four pieces; mix to each cup of cut-up mussels two tablespoons cream sauce, a little pinch of mustard, squeeze from an onion, pepper and salt. Put in hot shells; put bread crumbs on top with some pieces of butter; put into oven and bake until golden brown on the top. Arrange on a paper napkin; garnish with lemon and parsley. Pickled Mussels (Moules marinees) a la Octavious Take two quarts of nice large fat mussels; wash in several waters clean from dirt and sand; put in little hot water to steam until they open, then take off the stove. Remove mussels and liquid from shells; put mussels in bottles. Heat the juice with one pint of vinegar, some sliced onion, bay leaves, whole black peppers, and salt to taste

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