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Food Mussels in cream sauce, Provençal style: the best recipes AND how much to prepare per person

02:25  01 july  2020
02:25  01 july  2020 Source:   pressfrom.com

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1 tablespoon butter, 1 small leek, halved, thinly sliced (white and pale green parts only), 2 pounds mussels , scrubbed, debearded, 1 cup dry white wine, 1/2 cup whipping cream , 4 tablespoons chopped fresh parsley. Preparation Melt butter in heavy large pot over medium heat.

1 1/3 cups sliced leeks (white and pale green parts only), 1 1/4 cups dry white wine, 1/4 cup diced red bell pepper, 2 pounds mussels , scrubbed, debearded, 1/2 cup whipping cream , 3 tablespoons pernod or other anise liqueur, 3 tablespoons chopped fresh parsley.

Moules marinières, à la crème, à la provençale : les meilleures recettes ET quelle quantité prévoir par personne © IStock Mussels in cream sauce, Provençal style: the best recipes AND how much to prepare per person Mussels, c is one of our favorite seafood! The casserole dish is the easiest way to cook these inexpensive shellfish. Discover all our ideas for classic and original sauces to enhance them.

Summer is here, it marks the return of the molds . If it is possible to buy them all year round, they are even better between July and the end of April. These shells can be cooked in many ways: seared on the plancha, stuffed and then sliced ​​in the oven or sautéed in the pan without their shells. But it is in casserole that we taste them most often! And to exalt the saviors of these seafood, nothing like a good sauce. Discover classic recipes and our ideas for change.

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Your Best Recipe with Mustard Contest Winner. HOW : Sauté onion and shallot, then get mussels steaming with wine, cream , and aromatics. This sauce is pretty intense, might have a nicer, more delicate flavor with half the mustard and half the salt. Is Chef June the same person as SLColman?

Recipe : Provençal Mussels . Ken Burris. Sweet, plump mussels , at their best from September through April, are combined with sausage, kale, and paprika in a Portuguese- style stew. For a more elegant presentation you can remove the mussels from their shells before serving but then again

Also discover all our recipe ideas with mussels

How to prepare mussels?

Before cooking molds , it is important to clean them thoroughly! Deburr and scrape them with a small sharp knife to remove the filaments hanging on the shell (the byssus). Then immerse them in a large bowl of water (fresh and cold) before rinsing them again under clean water. Reserve in a colander. Take advantage of this operation to throw away the shells that are not open and those that are chipped.

Everything you need to know about molds AND do you really have to consume them for months in R and BRE?

How much mussels should be provided per person?

Provide 1 liter of mussels per person (about 700 g) if you want to offer them as a main dish. You can then accompany them with homemade fries. For a starter, count 1/2 liter of shellfish per person.

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2 tablespoons butter, 1/4 cup shallots, minced, 3/4 cup dry white wine, 3 pounds mussels , cleaned and debearded, 1/2 cup chopped fresh parsley, ground black pepper to taste. In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.

In this indispensable new video guide TV chef Rick Stein, Britain's best -loved seafood expert, shows you how to prepare mussels for cooking. With his vast

The classic recipe for marinated mussels

The marinated mussels , is the classic recipe ! And it is probably with this sauce that we most often taste these shellfish. In addition to being easy to prepare and economical, mussels in seafood are low in calories.

To make them, start by preparing your aromatic garnish: peel and chop the shallots and brown them in a large pot with butter. Add a bouquet garni. When the shallots are translucent, pour half of a bottle of white wine and bring it to the boil. The alcohol will evaporate. Choose it dry. You can opt for a Muscadet, a Riesling or even a Gros-Plant-du-Pays-Nantes. Add the mussels and cover. Let them cook 6 to 8 minutes. When they are open, collect them using a skimmer. Pour a little juice on the mussels before serving.

Variant: depending on the season, you can also add leeks.

The super gourmet recipe for

cream mussels The most gourmet will indulge in the cream molds. To prepare them, you just need to prepare marinière mussels then add a brick of liquid cream in your casserole dish at the end of cooking. Mix well and allow the cream to warm over low heat before serving.

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2kg fresh mussel , 150ml dry white wine, 2 shallots, finely chopped, 25g butter, 1 tsp plain flour, 1-2 tsp curry paste, 100g crème fraîche, chopped parsley, to serve. Scrub the mussels in a large bowl of cold water and discard any that are open. Put in a large pan with the wine.

As such, mussels are one of the best and most affordable seafoods out there. Freshly purchased mussels that are prepared properly pose very little food safety risk. This basic recipe is delicious all on its own — a word that I don’t use lightly. I still make mussels just like this all the time.

Variant: if you do not have white wine, use raw cider.

The ultra-fragrant recipe for Provencal mussels

Are you looking for a recipe full of sunshine? The Provencal mussels are made for you! Unlike the mussels recipe, the aromatic garnish (composed of garlic, onion and aromatic herbs such as thyme and rosemary) is returned to a base of olive oil and not to butter. Then pour the white wine and add two peeled and crushed tomatoes. Sprinkle with 25 cl of dry white wine. Pour the mussels.

⋙ Also discover the recipe for Provencal stuffed mussels

Our ideas for changing classic recipes

Tired of traditional recipes? Are you looking for original sauces ideas to accompany your mussels? Do not hesitate to add curry to your recipe for cream mussels or to crumble a little Roquefort at the end of cooking!

Also try our recipe for mussels à la Marseillaise . Decorated with pastis and fennel, it smells good of the South! Do you like earth and sea dishes? Get started in the preparation of mussels with chorizo ​​.

Also read:

Mussels with ginger Mussels and clam marinade Mussels with mustard

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