A cone-shaped sieve with a closely woven mesh for straining sauces.
- Its typical conical shell has earned it the name chapeau chinois in France.
- Drain in a colander set over a bowl, then shell the mussels before straining the juice carefully through a double muslin or chinois.
- I tried three kinds of strainers: a stainless steel single-mesh strainer, a reinforced double-mesh strainer, and a fine-mesh chinois.
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