2156 Rizot de Moules Toulonnaise

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Cook the mussels in the usual manner, drain them and remove from the shells. Thicken 2 dl (7 fl oz or ⅞ U.S. cup) of the cooking liquid with 2 egg yolks and a little butter; place the mussels in this sauce and mix together carefully.

Mould a border of Risotto cooked with Fish Stock on the serving dish and fill the centre with the prepared mussels and sauce.