Difference between revisions of "Moules Marinières"

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==Description==
 
==Description==

Latest revision as of 16:23, 28 September 2012

Moules Marinières
Moules-marinieres-p1010564.jpg

Description[edit]

Moules Marinières [1] [2] there are many versions of this recipe, in Belgium it's served with frites and mayonnaise.

Ingredients[edit]

  • 9 pounds of mussels
  • 1 large white onion, peeled and finely chopped
  • white part of 1 leek, finely chopped
  • some celery leaves, chopped
  • 2 tbsp unsalted butter
  • 3/4 cup dry white wine
  • 1 bay leaf
  • pepper, preferably white
  • 1 tbsp chopped parsley

Procedure[edit]

  1. Clean and scrub mussels under cold water.
  2. Discard any that have cracked shells, or do not close when tapped.
  3. Debeard the mussels. (pull out strands sticking out from the one side)
  4. Include onion, leek, celery leaves, butter in a large pot.
  5. Using a gentle heat, constantly stir.
  6. Achieve a softening of the onion and leek, ~15 min. (do not brown them)
  7. Include wine and bay leaf.
  8. Bring to boil, then include the mussels.
  9. Cover pan, adjust heat to medium.
  10. Occasionally shake to turn the mussles, ~4-5 min.
  11. Remove lid, stir, then leave to boil for ~1 min.
  12. Sprinkle with pepper and parsley, serve immediately.
  13. Serve with spoons.

References[edit]

  1. Woodward, Sarah (2006). the food of france. Kyle Cathie Limited. pp. 43. ISBN 978-1-904920-43-4. 
  2. Greenspan, Dorie (2010). around my french table. Houghton Mifflin Harcourt. pp. 312-313. ISBN 978-0-618-87553-5.