Louis Diat’s Moules Poulette

Name: Louis Diat’s Moules Poulette
Ingredients: 5 tablespoons butter; 4 shallots, minced; 8 ounces white wine; 1 tablespoon chopped parsley; 2 quarts fresh mussels, scrubbed, washed and de-bearded (get large plump heavy blue or black mussels); 1 teaspoon lemon juice; 1/2 cup pureed pan roasted mushrooms (8oz fresh mushrooms, chopped, browned in butter, cooled and pulsed to a coarse puree in a food processor); 4 tablespoons cream sauce (see below); Salt and white pepper

andrewzimmern.com

This dish was served at the original Ritz Carlton NYC and Maxwell’s Plum, a recipe adapted from Louis Diat’s original notes. This recipe is from my demo at the

View full recipe on andrewzimmern.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at andrewzimmern.com.

Share this recipe:

Cooking tools:

Ingredients

5 tablespoons butter
4 shallots, minced
8 ounces white wine
1 tablespoon chopped parsley
2 quarts fresh mussels, scrubbed, washed and de-bearded (get large plump heavy blue or black mussels)
1 teaspoon lemon juice
1/2 cup pureed pan roasted mushrooms (8oz fresh mushrooms, chopped, browned in butter, cooled and pulsed to a coarse puree in a food processor)
4 tablespoons cream sauce (see below)
Salt and white pepper