Garnish à la Dieppoise (For Fish)

Ingredients

• 100 grammes shrimp tails
• 3 quarters of a litre of mussels (30 in number)
• white wine
• Sauce vin blanc
• reduced cooking liquor of the fish being prepared

Instructions

1. Shell 100 grammes of shrimp tails.
2. Poach 3 quarters of a litre of mussels (30 in number) in white wine, then beard them.
3. Add the reduced cooking liquor of the fish being prepared to a Sauce vin blanc.
4. Serve the shrimp tails and mussels with this sauce.