1007 Moules

Mussels

Preparation info

    • Difficulty

      Easy

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Choose medium-sized mussels and cook them in the usual way then remove from the shells and beard them. Place in a bowl and add some very finely sliced white celery and mix with Mustard and Cream Sauce well flavoured with milled pepper.