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Les Moules à l’Oseille
Mussels with sorrel
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 1991
As with other fish a little acidity accentuates the fleshy, fishy flavour of mussels. And, as we have seen, the combination of pork and trout works well. In the following dish, the salt belly seasons the shellfish and an accompaniment of sorrel purée also brings out the flavour.
Ingredients
2 kg 4½ lb 1 glass
Method
Scrub and de-beard the mussels and put them into a large, wide-bottomed pan with the glass of wine. Cover and heat briskly for 5 minutes. As soon as the shells start to open, take out the mussels.
Fry the salt pork and garlic in the oil for 5 minutes and then add the mussels and parsley. Mix all together until heated through but not too long or the mussels will be overcooked.
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