Mussels on Hatelets with Truffles from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some two or three dozen fresh mussels, wash them well and put them in a stewpan with a sliced onion, a good bunch of herbs, such as thyme, parsley, bayleaf, a few black and white peppercorns, ...
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Ingredients
- mignonette pepper
- truffle
- chablis
- water
- salt
- lemon
- black and white peppercorns
- bayleaf
- shredded lettuce
- lobster coral
- mussels
- salad oil
- onion
- herbs
- thyme
- parsley
- fresh mussels
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