All-Fish-Seafood-Recipes.com

Serves/Makes: 1 pound of mussels in the shell per person

Ingredients:

• Large mussels
• 7 tablespoons (100 ml) cider

Celeriac salad
• Salad of celeriac
• Vinaigrette
• Mayonnaise
• Herbs, very finely chopped (comprising if possible ordinary parsley, French parsley, tarragon and chives)

How to cook Mussels Fecamp Style:

• Heat the mussels in a deep pan with cider.
• When they have all opened, take them out of their shells and strain the cooking liquid.
• Prepare separately a salad of celeriac with vinaigrette.
• Arrange this in the bottom of a salad dish and cover it with the mussels.
• Take some mayonnaise and dilute it slightly with some of the strained cooking liquid.
• Put the mayonnaise over the mussels.
• Sprinkle on top some very finely chopped herbs.

Notes:

The Mussels Fecamp Style is unusual recipe, wich is suitable for large mussels. The French name of this recipe is Moules a la Fecampoise.
The general guideline commonly used when buying mussels is to allow one pound (450 g) of mussels in the shell per person for a main dish and one-half pound (225 g) per person for a side dish or appetizer.

This recipe for Mussels Fecamp Style serves/makes: 1 pound of mussels in the shell per person

---

The Mussels Fecamp Style Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Mussels
Preparation Method: Salads
Cuisine: French