2157 Moules Villeroy

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Select large mussels and cook in the usual manner, drain them, take from the shells and remove the beards.

Place the mussels into Sauce à la Villeroy and remove them one by one, making sure that they are well coated; place on a tray. When cold, egg and breadcrumb and deep fry in hot oil when required.