Esta es una exhibición prevé de cómo se va ver la receta de 'Safran Cream Mussles' imprimido.

Receta Safran Cream Mussles
by Robert-Gilles Martineau

Safran Cream Mussles

Mussles a re a favourite every where, but especially in the north of France, Belgium and Flanders.
The safran adds an exaotic note to this simple delicious recipe:
Safran Cream Mussles!

Calificación: 4/5
Avg. 4/5 1 voto
  Bélgica Belgian
Tiempo para Cocinar: Raciónes: 4

Wine and Drink Pairings: strong white wine

Ingredientes

  • Mussles: 3 litres/2.5 kg
  • Safran: a few filaments
  • 1 very fresh egg
  • Dry white wine: 150ml
  • Fresh cream: 200 ml
  • Garlic: 1 clove (peeled)
  • Bouquet garni
  • Salt (to taste)
  • Pepper (to taste)

Direcciones

  1. Brush and clean mussles under running cold water twice.
  2. Drop the mussles inside a wrought iron dish (le Creuset style) with the wine, garlic, andbouquet garni. Add salt and pepper. Cover and cook on a medium-high fire. Shake mussles around regularly for uniform cooking. Cook until all mussles are open. It will take about 10 minutes.
  3. Drain them over a bowl. Filter the “juices”.
  4. Take mussles out of their shells.
  5. Take the
  6. Heat the juices with the fresh cream and safran added on a medium-low fire, stirring all the time. Check taste and season if needed.
  7. Separate yolk from white. (store egg white for another recipe).
  8. in a separate bowl whisk the egg yolk with a little of the safran cream.
  9. Away from the fire, pour all the juices and the egg yolk into the wrought iron dish. Mix well. Put dish over ow mediumfire again.
  10. Put back the mussles inside the dish as soon as the sauce is hot enough.
  11. Serve the mussles as soon as they are hot enough into bowls or deep plates.
  12. Serve either as a starter or with rice (steam or buttered)