Garniture à la Marinière (For Fish)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- 3/4 litre small mussels (35 in number)
- White wine
- 100 grammes shrimp tails
- Sauce à la marinière
Instructions
- Cook the small mussels in white wine, then beard them.
- Shell the shrimp tails.
- Serve with sauce à la marinière.