MARINIERE MUSSELS:
INGREDIENTS: ( serves 4 )
1-1/2 kg mussels, washed in salted ice water, cleaned
65 g each, carrots, celery, leeks ad onions, roughly chopped
10 g shallots
80 g butter
800 ml non- alcoholic white wine
240 g buter
Salt and pepper, to taste
METHOD:
- When preparing the mussels, remove the beards and the tuft of fibres attaching each mussel to its shell. Discard broken shells.
- In a dutch oven, add 80 g butter and non-alcoholic wine, then add mussels, carrots, celery, leeks, onions and shallots. Let the mussels cook for 4 minutes or just until the shells open.
- Transfer mussels and vegetables to a serving platter. Heat the saucepan containing mussel liquid, add 240 g butter to it. Let it simmer till the sauce has a glaze. Pour over mussels. Serve immediately.
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