Recipe: Jus de Moules is Mussels Juice, Fumet de Poisson and Some information & recipes for Patty

Jus de Moules is Mussels Juice (can be substituted for clam juice for different dishes).

Moules la Marini re is a France-wide dish, but especially popular in the seafood towns and villages along the coast of Beyond.

A Marseilles version of this recipe uses about twice the amount of onion, and a lot of "herbes de Provence".

Recipe (6 servings)

mussels (3-4 litres)
lemon (1)
onions (2)
butter (100 g) dry white wine (500 ml)
parsley (1 bouquet)
salt, pepper

In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.

Chop the parsley into the pot.

Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool.

Wash the mussels thoroughly in running water, without soaking them, and drain them.

Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.

Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top.

When the mussels are all open, remove from the burner and serve.
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Fumet de Poisson (Fish consomme-caldo grueso de Pescado)

A good fish consomme from Julia Child's recipes will be excellent.

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Pate Brisee
Courtesy Cheryl Smith
Yield: 2 (9-inch) shells or 10 (3-inc
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2 2/3 cups all-purpose flour
1/2 pound unsalted butter, very cold and cut into pieces
1 teaspoon kosher salt
3 ounces cold (iced) water
1 tablespoon sugar

In a food processor, combine flour, salt, and sugar, then pulse 3 times to incorporate. Add butter and pulse until ingredients look and feel like coarse meal. Now add water and pulse until a ball of dough is formed. Do not overmix. Turn dough out onto plastic wrap, cover, and refrigerate for at least 1 hour before rolling out.