Moules à la Bordelaise

• The amounts given are for one person only:
• 1 quart of fresh mussels
• 1 wineglass of white wine
• 2</

Melt the butter in a shallow pan, when it is foaming put in the chopped shallots and sauté them until they have slightly coloured. Sprinkle on the dried breadcrumbs which will absorb the butter, and then add the tomato purée. If the purée is very thick it should be diluted with a small quantity of water. Simmer the sauce and let it reduce.

Clean the mussels in several wate