Mussels Billie By President Taft
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Recipe: #30790
October 25, 2018
Categories: Soups/Stews, Shellfish, Mussels, Alcohol, Vegetables, Onions, Wine more
"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"
Ingredients
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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