Mussel Mariniere/Chef Heuve

Ingredients

• 1/2 lb. butter
• 1 cup chopped shallots
• 1 cup p
• 5 lbs. mussels
• 2 cups ww
• 1/4 lj

Method

• 1. Melt butter in stockpot
• 2. Add shallots and sweat
• 3. Add parsley, simmer 2 minutes
• 4. Add mussels
• 5. Mouiller with ww and cook until mussels open
• 6. Remove and place all in bowl; sprinkle with lemon juice and parsley.
• MUSSEL GRIBICH (or POULETTE after the great French Chef Madame Poulette): As above except strain the juice and place in saucepan and bring to boil. Add laison of
• 1 1/2 C cream and 5 egg yolks whipped together. Strain and serve.
• MUSSEL MERIDRONNALES: As above except begin by sweating 1/2C garlic, add shallots and sweat; add 1C concasser and continue as above. Add 1/3 C green olives and 1/3 Cup black olives and parsley at end.

Notes

• NOTES:
• Serving Ideas : Serve with baguette, salad, wine, dessert.NOTES : These dishes can also be done with crab or clams.
• SERVINGS: 6
• SOURCE: Chef Heuve le Bravant