Mussels with Celery and Creamy Mustard Sauce
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- mussels, medium
- celery heart, white part
- mustard sauce with cream
Instructions
- Select medium-sized mussels and open them in the usual manner. Trim the beards cleanly from each. Dress the opened mussels with finely diced white celery cut in paysanne. Season them with a creamy mustard sauce heightened with freshly ground pepper.