Salade de Moules

Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 4 dozen mussels
  • 2 tablespoons chopped shallots
  • ¼ pint


Scrape, beard and wash mussels. Place in a saucepan together with chopped shallots, thyme, parsley and a bay leaf. Season lightly with salt and moisten with dry white wine. Simmer until the mussels are fully opened. Remove them from their shells.

Prepare a dressing made of one part liquid in which the mussels were cooked, one part wine vinegar and one part olive oil. Season to taste wit