Le Trou?s Mouclade

Product :saffron
Category : fishes
Nº of Portions :4
Origin : France
Source : From the book ?WILD ABOUT SAFFRON?

Method :
Steep threads in wine 30 minutes. Saute 6 shallots in butter until limp. Add Bouquet Garni and Wine. Simmer 1 minute. Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels open, shaking pan occasionally. Check after 3 minutes. Remove opened mussels and set in colander over a bowl to catch their juices. Discard any mussels not opened after 6 minutes. Saute remaining shallots in butter until limp. Add mussel juice and cream and reduce to desired consistency. Add parsley and garlic, then toss mussels in sauce until well coated. Serve in soup bowls.
Advice :
3 quarts mussels, cleaned
6 tablespoons unsalted butter (75g)
6 shallots, chopped fine
Bouquet Garni (celery, bay leaf, thyme, parsley stems)
1 cup white wine (240ml)
˝ teaspoon saffron threads
1 cup heavy cream (240ml)
1 tablespoon fresh parsley, chopped
1 clove garlic, mashed

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