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-> [French, Seafood, Western European] -> [Le trou's mouclade Recipe] |
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Le trou's mouclade
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| Artist: |
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| Categories: |
French, Seafood, Western European |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 3
| quart | Mussels, cleaned | | 6
| tbsp | Unsalted butter (75g) | | 6
| | Shallots, chopped fine | | | Bouquet garni (celery, bay | | | -leaf, thyme, parsley stems) | | 1
| cup | White wine (240ml) | | 1/2
| tsp | Saffron threads | | 1
| cup | Heavy cream (240ml) | | 1
| tbsp | Fresh parsley, chopped | | 1
| | Clove garlic, mashed |
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Procedures:
| 1 | This one is almost enough to get me off my duff and over to the coast to gather some mussels. | | 2 | robert reynolds, chef/owner of le trou restaurant francais in san francisco provides this recipe. | | 3 | He has used it as a vehicle for teaching his students about saffron"s special qualities. | | 4 | This recipe originated in the french bordeaux region. | | 5 | steep threads in wine for 30 minutes. | | 6 | Saute 6 shallots in butter until limp. | | 7 | Add bouquet garni and wine. | | 8 | Simmer for 1 minute. | | 9 | Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels open, shaking pan occasionally. | | 10 | Check after 3 minutes. | | 11 | Remove opened mussels and set in colander over a bowl to catch their juices. | | 12 | Discard any mussels not opened after 6 minutes. | | 13 | Saute remaining shallots in butter until limp. | | 14 | Add mussel juice and cream and reduce to desired consistency. | | 15 | Add parsley and garlic, then toss mussels in sauce until well coated. | | 16 | Serve in soup bowls. | | 17 | from "wild about saffron++a contemporary guide to an ancient spice", by ellen szita. | | 18 | Published by saffron rose, 28 john glenn circle, daly city, ca., 94101987. |
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