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2 to 3 Cups
Easy
Published 2002
This is a sauce for pouring over poached vegetables (fava beans, asparagus, green beans, cauliflower, little onions and so on), or over cooked mussels in a gratin dish (for cooking mussels) to be reheated at the last minute. It is also very good on sea urchins baked in their shells, or on any poached white fish.