Moules à la Villeroy (Mussels Villeroy)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Large mussels
- Sauce à la Villeroy
- Egg and breadcrumbs
- Fat for frying
Instructions
- Dip large poached, bearded mussels in a sauce à la Villeroy.
- Arrange them on a tray as they are coated with sauce and let them cool.
- Breadcrumb them à l’anglaise.
- Fry them at the moment of serving.