Omelette de Moules

Name: Omelette de Moules
Cuisine: France
Ingredients: 2 pounds mussels (there will be about 24 good mussels left after the bad ones have been sorted out); 2 pounds mussels (there will be about 24 good mussels left after the bad ones have been sorted out); 8 eggs; 2 tablespoons olive oil; freshly ground pepper; salt; 2 tablespoons chopped parsley

Mussel Omelet

Preparation info

For
6
People

Difficulty
Easy

Appears in

The Cuisine of the Sun

By Mireille Johnston

Published 1990

About

One of the lightest and tastiest luncheon dishes, it is also one of the easiest to prepare. Served with a tossed salad and followed by a light dessert, it makes for a lively and inexpensive meal you can prepare all year round.

Ingredients

2 pounds mussels (there will be about 24 good mussels left after the bad ones have been sorted out)
8

Europe
France
Dinner
Gluten-free

Method

Scrub the mussels and remove the beards with your fingers. Place them in a bowl of cold water for 10 minutes. Discard all the mussels that have opened and place the rest in a heavy-bottomed pan. Cover and cook for about 5 minutes, tossing once. Remove from heat and let cool. Discard the shells and place the mussels in a bowl. With a pair of kitchen shears, cut each mussel into two or three piec