Home · Recipes · Historical Cookbook · Fish

Mussel Ragout

4 servings

Ingredients

• cooked mussels (as needed)
• finely chopped shallots (a little)
• butter (a little)
• 0.5 glass good white wine
• sliced mushrooms (a little)
• 2 tablespoons good brown strong broth
• salt (a little)
• pepper (a little)
• citric acid (a little)

Instructions

1. Remove the cooked mussels from their shells as described before.
2. For the sauce, sauté finely chopped shallots in butter, pour in half a glass of good white wine, and bring to a boil.
3. Add some sliced mushrooms and a few tablespoons of good brown strong broth.
4. Season the sauce with salt, pepper, and citric acid, add the shelled mussels, and let them cook for a few more minutes.

Modernized from a treasured 19th-century German cookbook.