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Receta Mussels With Saffron Curry Cream (Cafe Campagnard)
by Global Cookbook

Mussels With Saffron Curry Cream (Cafe Campagnard)
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Ingredientes

  • 1 Tbsp. Butter
  • 1 Tbsp. Water
  • 1/3 c. Finely minced yellow onion
  • 1 x Braeburn apple diced fine
  • 1 x Garlic clove chopped
  • 1 tsp Chopped fresh ginger
  • 1/3 c. White wine
  • 1/4 c. Apple cider
  • 1 Tbsp. Brandy
  • 1 pch Saffron
  • 1/2 tsp Mild curry pwdr
  • 1/2 tsp Grated lemon zest (yellow portion of peel)
  • 1/4 tsp Dry thyme
  • 1 pch Dry red pepper flakes
  • 1/4 c. Heavy cream
  • 1/4 tsp Fresh lemon juice
  • 1 lb Mussels see * Note

Direcciones

  1. Note: To prepare mussels for cooking, scrub hard and remove whiskers. Place mussels in a shallow pan of cool water, sprinkle with a little cornmeal and let sit for 1 hour.
  2. Mussels will usually feed on the cornmeal and purge themselves of sand.
  3. Heat butter in large saucepan. Add in water, onion, apple, garlic and ginger. Cover tightly and cook over medium heat till soft, about 8 min. Watch carefully to prevent scorching.
  4. Stir in wine, cider, brandy, saffron, curry pwdr, lemon zest, thyme and red pepper flakes. Bring to a boil; simmer till liquid is reduced by 1/4. Stir in cream and lemon juice. (Recipe can be made ahead to this point. Chill, covered, then return to saucepan and return to a simmer just before cooking mussels.)
  5. Add in mussels to pan. Cover and cook just till shells open, about 2 min. Sauce will come to a full boil. Reduce heat; toss mussels with sauce. Serve immediately.
  6. Yields 4 appetizer servings.
  7. Tester's note: Excellent recipe. Serve with good French bread to dip in the sauce.