Mussels Bordelaise Garnishing

Poached mussels are frequently used with other garnishings but they can also be served alone around small fish.

For Mussels Bordelaise.—Procure five dozen mussels, clean them well, washing them in several waters and then cook them with some mignonette, parsley, and sliced onions, but no salt, adding a little water. Set them on a slow fire, and when the mussels are opened, take them out of their shells, remove the black appendage, drain, and roll them in a Bordelaise sauce with marrow (No. 436); do not let them come to a boil, and use them for a garnishing.