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mussels-marinated-in-oil-and-herbs

Mussels Marinated in Oil and Herbs

Info
  • Course: Appetizer, Hors D'oeuvre
  • Skill Level: Easy
  • Cost: Moderate
  • Favorited: 17 Times

Can be made ahead of time.

Chef
julia-child
View Profile
Cookbook
mastering-the-art-of-french-cooking-vol1-the-40th-anniversary-edition
Published by Knopf

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Salade de Moules

Ingredients

  • 2 cups of cooked, fresh mussels (or canned or frozen mussels)
  • 4 Tb light olive oil or salad oil
  • 1 Tb dry white vermouth and 1 Tb lemon juice
  • 2 Tb finely minced shallots or green onions
  • 3 Tb minced parsley or a mixture of fresh green herbs
  • Pinch of pepper

Directions

Steam fresh mussels open as directed in moules à la marinière. Discard shells.

Toss the mussels in a bowl with the remaining ingredients and allow them to marinate half an hour before serving. They may be served just as they are, or you may drain them and fold into them half a cup of mayonnaise. Place them in a bowl or individual shells.


© 1961, 1983, 2001 Alfred A. Knopf
 

Nutritional Information

Nutrients per serving (% daily value)

This recipes serves 4.

252kcal (13%)
32mg (3%)
16mg (27%)
82mcg RAE (3%)
232mg
30mg
18g
0g
0g
6g
42mg (14%)
281mg (12%)
3g (13%)
17g (26%)
5mg (30%)
 

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