Moules à la Poulette (Mussels in Sauce Poulette)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mussels
- 1 decilitre mussel cooking liquid
- 3 decilitres sauce Poulette
- A thread of lemon juice
- Chopped parsley
Instructions
- Open the mussels as above and remove one shell from each.
- Add 1 decilitre of reduced mussel cooking liquid to 3 decilitres of sauce Poulette and sharpen with a thread of lemon juice.
- Sauté the mussels in this sauce.
- Arrange them in a timbale and sprinkle with chopped parsley.