Stew the mussel and heart with the bay leaf spice, greens, salt and peppercorns in the water for about 1 hour. Take out the mushrooms a little earlier. Cool a little in the cooking broth, then cut into tender strips. Fry flour in butter until light brown, douse with cooking broth, stir to make a thick sauce. Season with marjoram, salt, pepper and a little vinegar and add the cut giblets, let it bubble up once. You can also cook a little tongue or liver for it.
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