Moules à la Fécampoise

Name: Moules à la Fécampoise (Mussels in the style of Fécamp)
Cuisine: France
Ingredients: mussels; french parsley; tarragon; chives; cider; shells; salad; celeriac; vinaigrette; mayonnaise; herbs; parsley

Mussels in the style of Fécamp

Preparation info

Difficulty
Easy

Appears in

North Atlantic Seafood

By Alan Davidson

Published 1980

About

Method

This unusual recipe is suitable for large mussels. Begin by heating them in a deep pan with 100 ml (7 tbs) cid