Moules (Mussels in Mustard Cream Sauce)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mussels
- white of celery
- mustard sauce with cream
- pepper from the mill
Instructions
- Take medium mussels and make them open as is customary.
- Beard them.
- Add the white of celery, finely sliced in paysanne.
- Season with a mustard sauce with cream, sharpened with pepper from the mill.