• 1.5 kg of mussels
  • 4 tablespoons of oil
  • 4 glasses of white hypocras
  • 2 tablespoons of wine vinegar
  • The juice of a lemon
  • 150 g toast and crushed
  • 4 onions cut into small pieces .1 teaspoon cinnamon
  • 1/2 teaspoon of ginger
  • 1 good saffron tip
  • Salt


  • Well and clean the molds. Make them open on high heat in an oiled skillet.
  • Reserve the water they make by cooking, after passing it to remove the sand.
  • Remove the mussels from their shells and reserve them.
  • Toast the bread, crush it and then soak it with the cooking water of the mussels, the vinegar and the lemon juice.
  • Fry the chopped onions in a little oil, then leave on low heat so that they finish cooking but stirring so they do not burn.
  • In a saucepan, mix the soaked bread, onions, white hypocras and spices. Mix everything. If the sauce seems too thick add a little water. Boil this mixture for at least 10 minutes. Add the mussels and heat until the mussels are hot.

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