Moules Sautées

Preparation info

    • Difficulty

      Easy

Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

  • About

Method

Clean and open the mussels as described; remove them, throw away the empty shells and fry in a pan with butter, salt and pepper, one shallot, and one head of garlic, and parsley finely chopped, and a few breadcrumbs. Shake the pan well while they are cooking.