Moules à la Bordelaise

Mussels Bordelaise


Clean the mussels, open them by boiling them in salt water. Remove them, break off the one of the two shells which is empty, and pass the water through a fine sieve. Make an ordinary brown roux. Add a good spoonful of thick tomato purée, and, chopped together, one head of garlic, a slice of stale bread, and parsley. Season well, put the mussels in a saucepan with this mixture, stirring well, and cover with some of the water in which they have boiled. Cook a quarter of an hour.