Mussels Billie By President Taft

4
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In

Recipe: #30790

October 25, 2018



"This is one of the dishes he liked from chez maximus restaurant parisnow they stained it before they added the meat, but I'm not wasting all those ingredients"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (611.5 g)
  • Calories 743.6
  • Total Fat - 39.2 g
  • Saturated Fat - 17.3 g
  • Cholesterol - 182.4 mg
  • Sodium - 1996.1 mg
  • Total Carbohydrate - 54.7 g
  • Dietary Fiber - 3.5 g
  • Sugars - 6.4 g
  • Protein - 39.4 g
  • Calcium - 333 mg
  • Iron - 12.9 mg
  • Vitamin C - 28.7 mg
  • Thiamin - 0.9 mg

Step 1

Heat oil in stock pot

Step 2

Add celery ,shallots,garlic and onions. Sweat them

Step 3

Add wine ,it really doesn't need to be French but would be fun if it was lol

Step 4

Add fish stock and mussels, herbs and seasoning

Step 5

Cover bring to a boil

Step 6

And turn down to a simmer for 10 minutes or until mussels open toss any unopened ones

Step 7

Take mussels out and remove shells

Step 8

Dump meat back into soup

Step 9

Add butter temper yolk

Step 10

Add to soup

Step 11

Add cream heat but don't boil check for seasonings

Step 12

Serve with buttered toasted French bread

Tips & Variations


No special items needed.

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