MealMap #63
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Name reveals in 2 guesses
Mussels steamed in a pot, served with a separate dish of fried potato batons kept apart so they don't go soggy in the liquor. The mussels arrive still in the pan they cooked in, with a second empty bowl for the shells. The broth varies: white wine with shallots, parsley and butter is the best-known; others use celery and leek, or cream thickened with flour, or beer in place of wine, or plenty of sliced garlic. Raw mussels on the half-shell with a lemon-mustard sauce are another version. Starchy potatoes are preferred and fried twice — once to cook them through, once to crisp them. Mayonnaise for the potatoes, and a lager or dry white to drink; red wine is avoided for its tannins.
- mussels
- potatoes
- white wine
- shallots
- parsley
- butter
- celery
- leeks
- cream
- flour
- beer
- garlic
- lemon
- mustard
- mayonnaise
- vinegar
- frying oil
- salt
1 / 3Photo: Bloguer · CC BY-SA 4.0 · Modified