Michel Roux served up a tasty mussels stew with celery, carrots, saffron and aioli on Roux Down The River.
The ingredients include: shallots, olive oil, bay leaves, dry white wine, carrots, celery, onion, parsley, saffron and aioli.
See recipes by Michel in his book titled: Michel Roux at Home: Simple and delicious French meals for every day available from Amazon now.
Related Posts
Michel Roux pissaladiere (onion, anchovy and olive tart) recipe on French Country Cooking
Michel Roux bourride setoise fish stew with monkfish, langoustine, prawns and aioli recipe on Michel Roux’s Provence Masterclass
Michel Roux slow cooked beef cheek stew with red wine, port and creamy mashed potatoes on on Michel Roux’s Provence Masterclass
Michel Roux bouillabaisse terrine with fish, saffron, vegetables and rocket dressing on Christmas in Provence
Michel Roux courgette gratin with tomatoes and onions on Michel Roux’s French Country Cooking
Roast chicken croquettes with spicy tomato chutney by Michel Roux Jr on Food and Drink
Michel Roux Jr. moules provencale (mussels with tomatoes and white wine) on Michel Roux’s French Country Cooking
Michel Roux poached cod with orange, vermouth and fresh on Michel Roux’s French Country Cooking
Michel Roux Jr Bavette steak with grilled vegetables and peppercorn sauce on Michel Roux’s French Country Cooking
Michel Roux Jr pork steaks with summer vegetables recipe on Michel Roux’s French Country Cooking