2152 Moules à la Catalane

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select very large mussels, scrape and wash them. Cook them, covered in a deep pan with sliced onions, parsley stalks, a little coarsely ground pepper, and a little water; they are cooked some little time after they have opened. Strain off the cooking liquid and allow it to settle, then pass it through a fine cloth taking care not to disturb any sand which may have settled at the bottom.

Reduce this cooking liquid and make it into a lightly thickened fish sauce; add 50 g (2 oz) finely chopped onion cooked in a little butter, 50 g (2 oz) butter and a few drops of lemon juice. Remove the mussels from their shells and mix carefully into the sauce. Replace the mussels together with a little sauce into the larger shells, arrange them on a tray and glaze very quickly under the salamander.