Rizot de Moules à la Toulonnaise (Mussel Rizot, Toulon Style)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- Mussels
- 2 decilitres the decanted mussel cooking liquid
- 2 egg yolks
- Rizot cooked with Fumet de poisson
Instructions
- Prepare a sauce with 2 decilitres of the decanted mussel cooking liquid, thickened with 2 egg yolks.
- Sauté the poached, shelled mussels in this sauce.
- Lay out a border of Rizot cooked with Fumet de poisson on the serving dish with a spoon, or mould it.
- Arrange the mussels inside the border.