Mussels, Matelote

A rich sauce of white wine, butter, garlic and shallots bathe mussels Matelote in elegant flavor.

Wash and clean some mussels, put them into a saucepan over a clear fire, and toss or hustle them until the shells open. Turn the mussels into a colander placed over a pan, so as to save all their liquor, and remove the half shells, beards, etc.; put two tablespoonfuls of chopped shallots and a clove of garlic into a saucepan with a little butter, and fry without letting them take color; put in the mussels, pour over one wineglassful of wine and the mussel liquor, place the pan over the fire, boil for a few minutes, thicken with a piece of butter kneaded with finely minced breadcrumbs, parsley and a little cayenne, and toss the pan for a little while longer until all the butter is melted. Put them in a metal dish, pour over the liquor, stand in another dish, garnish with fried parsley, and serve very hot.