{"id":4613,"slug":"mussels-mariniere","title":"Mussels, marinière.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["mussels","one-half glass of white wine","one cup of water","six chopped shallots","one pint of sauce marinière"],"ingredients_norm":["mussel","white wine","water","shallot","sauce mariniere"],"steps":["Wash the mussels well to free them from all sand.","Put in casserole with one-half glass of white wine and one cup of water, bring to the boiling point, then add six chopped shallots, and boil until the mussels are open.","Remove the mussels to another vessel, strain the broth, and reduce.","Then add one pint of sauce marinière, and pour over the mussels.","The mussels may be served with the entire shells attached; on the half shell, or removed from the shells altogether, after they have been boiled."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w23:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"2570156b75f4345f454c38b43a814c03a57bd286829cc352516a16b396fbc083","created_at":"2026-08-02T16:37:21Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mussels-mariniere"}