Put the pieces of cod into a long cooker, dust with the powdered court-bouillon, cover with a lot of water, cover. Bring to the boil, keep simmering for about 5 minutes. Turn off the heat. Leave waiting. Scrape and wash the mussels, put them into a large saucepan, add 1 glass of water, pepper. Boil over a high heat till open. Drain the mussels, shell them, sieve and keep the cooking juice. In a saucepan, make a roux with the butter and the flour, cook for a moment, moisten with the mussels cooking water, the milk and the cream. Cook for about 5 minutes. Add the mussels and the lemon juice to this sauce. Take the fish out of its court-bouillon, drain, discard the skin. Arrange the cod on a long dish, coat with the sauce and sprinkle with chopped parsley.
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3 lbs fresh cod
3 pints mussels
2 1/2 tbsp butter
2 tbsp flour
1 cup milk
1 cup cream
1 lemon
1 packet powdered court-bouillon
1 bunch parsley
pepper
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30
mn
@
15
mn
@
Sieve the mussels cooking water through a linen several times to remove the sand completely.
