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Receta Creme De Moules Au Safran
by Global Cookbook

Creme De Moules Au Safran
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  Raciónes: 6

Ingredientes

  • 3/4 c. Dry white wine
  • 1 Tbsp. Finely minced shallots
  • 1/4 c. Finely minced onion
  • 1/4 tsp Saffron
  • 2 1/4 c. Bottled clam juice
  • 4 lb Fresh mussels, scrubbed well in cool water, liquid removed
  • 4 x Egg yolks
  • 1 c. Whipping cream Salt and freshly grnd white pepper
  • 1 dsh Cayenne pepper

Direcciones

  1. Pour wine, shallots, onion & saffron in 5-quart. stainless steel pot, bring to boil. Cook 5 minutes. Add in clam juice, return to boil. Add in mussels, cover pot, cook 5-6 minutes. Toss mussels to bring bottom ones to top. Cover pot, cook 8-10 minutes over low heat. Pour contents of pot into collander in a large pan.
  2. Reserve mussels, discarding unopened ones. Strain broth in cheesecloth-lined sieve into a 2-quart. stainless steel saucepan. Bring broth to boil. Reduce heat to simmer. Combine egg yolks & cream in small bowl, whisk together. Add in 1 c. broth to Large eggs, whisking as it's added. Pour egg mix into remainder of simmering broth, whisking gently. Return to boil.
  3. Remove from heat. Season w/ salt, pepper & cayenne pepper to taste. Remove mussels from shells. Throw away shells. Place 5-6 mussels in ea. of 6 heated bowls. Pour liquid over mussels and serve.