Recipe no. 144 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 76.
Ingredients
- mussels
- spinach
- salt cod
- oil
- breadcrumbs
Preparation
- Preparing and cooking the musselsChoose for this the largest kind of mussels, clean and cook them the same way as above; take them out of their shells and choose the prettiest of these.
- StuffingPut two mussels in each shell and finish filling it with a small spoonful of spinach prepared as for the salt cod, after mixing in the mussel cooking liquid reduced by half.
- FinishingSprinkle with breadcrumbs, drizzle with a few drops of oil and brown au gratin in a hot oven.
Reboul's text
Choose for this the largest kind of mussels, clean and cook them the same way as above; take them out of their shells and choose the prettiest of these. Put two mussels in each shell and finish filling it with a small spoonful of spinach prepared as for the salt cod, after mixing in the mussel cooking liquid reduced by half. Sprinkle with breadcrumbs, drizzle with a few drops of oil and brown au gratin in a hot oven.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| couquiho | shell |
| espinarc | spinach |
| merlusso | salt cod |
| rabina | to brown au gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 144, page 76. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.