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Mussels a LA Poulette

Mussels à la Poulette is mussels cooked with butter, flour, parsley, salt, pepper, mussel liquor, egg yolk, and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Mussels a LA Poulette

Ingredients

Directions

Prepare the mussels

  1. Wash the fresh mussels.

  2. Place the mussels in a pot over heat without water until they open.

  3. Remove the mussels from their shells.

Make the sauce

  1. Place the mussels in a saucepan.

  2. Add butter, flour, chopped parsley, salt, and pepper to the mussels.

  3. Moisten the mixture with the mussel liquor.

  4. Beat the egg yolk with vinegar in a bowl.

  5. Add the beaten egg yolk mixture to the mussels.

Serve

  1. Serve the mussels in their shells or on a dish.

  2. Pour the sauce over them.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Fresh mussels
Provide the main protein, cooked gently in their own juices until they open.
Butter
Adds richness and a silky mouthfeel to the sauce.
Flour
Thickens the sauce so it clings to the mussels.
Egg yolk
Enriches and thickens the sauce, giving it a smooth, creamy body.
Mussel liquor
Moistens the mixture and carries the sea-briny flavour into the sauce.
Vinegar
Adds acidity that brightens the rich egg sauce.

The step that matters

Adding the beaten egg yolk. Egg yolk thickens when heated gently; if the sauce gets too hot when the yolk goes in, it can curdle or scramble. Add the yolk mixture off direct heat or over low heat, stirring constantly, so the sauce turns smooth and creamy.

Swap the parsley

How well each one fits the dish's main ingredients (butter, flour, pepper, egg, vinegar):

  1. Tarragonfits about as well
  2. Parsleythe original
  3. Capersfits less well
  4. Nutmegfits less well

Fit is the average pairing score against butter, flour, pepper, egg, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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