Les moules à la bordelaise from Magrets & Mushrooms: More Country Recipes from South-West France by
Scrub and debeard the mussels under running water, discarding any that are slightly open. Melt half the butter in a pan, add the shallots and soften over a gentle heat. Mix in the tomatoes then set...
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Ingredients
- 300 ml dry white wine
- 3 tbsp fresh breadcrumbs
- ½ tsp piment d’Espelette
- 2 tbsp chopped parsley
- 70 g shallots, chopped
- 4 tomatoes, peeled, de-seeded and finely chopped
- 2 kg bouchot mussels
- 60 g butter
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