MOULES AU CITRON
2 oz carrots, 2 oz butter, ½ oz shallot,
1 tablespoon flour, 4 pints mussels, 2
lemons, bouquet garni, salt and pepper.
Clean the mussels. Chop the
carrot and shallot and cook them in
a little of the butter, adding salt,
pepper, and the herbs. Add the
juice of the lemons, then put in the
mussels. Cook them rapidly,
shaking the pan. As soon as they
open, they are cooked. Keep them
hot. In another pan put the flour
and ½ oz of butter, and when the
flour is beginning to turn golden
pour on the stock from the mussels,
through a fine sieve. Cook another