arthur
12-16-2012, 04:56 AM
Ingredients per person for mussels:
1 kg of mussels
1-2 onions
1-2 stalks of celery
butter, thyme, bay leaves (white wine)
potatoes for french fries
Preparing mussels:
The molds are currently sold scraped and washed almost ready to cooking, but still wash with water. If they are not cleaned, the scrape and clean.
Provide a saucepan per guest.
Peel 3 large onions and cut them into slices. Do not slice, slices are naturally dislocate during cooking and it is perfect.
Cut into pieces 3 celery stalks, pieces of 1.5 cm, including greens.
Melt butter (better too much than too little), let blondir but no more, pour the onions and celery and sauté. Not too much, onions and fluxes must be transparent, should remain crisp celery.
Add the mussels to the onions and celery, do not even extra liquid, unless obviously it starts to burn.
Stir them, stir-fry or mix, molds will start to sweat and reject the juice in your marine broth.
After two to three minutes, add two to three cups of water (depending on quantity!) Or two to three glasses of wine. Also add 3-4 sprigs of thyme (no branches complete) and two bay leaves.
Salt and pepper to taste.
Stir, shake regularly
When the mussels are open, they are cooked.
Serve with fries and buttered bread to dip in the juice, delicious!
1 kg of mussels
1-2 onions
1-2 stalks of celery
butter, thyme, bay leaves (white wine)
potatoes for french fries
Preparing mussels:
The molds are currently sold scraped and washed almost ready to cooking, but still wash with water. If they are not cleaned, the scrape and clean.
Provide a saucepan per guest.
Peel 3 large onions and cut them into slices. Do not slice, slices are naturally dislocate during cooking and it is perfect.
Cut into pieces 3 celery stalks, pieces of 1.5 cm, including greens.
Melt butter (better too much than too little), let blondir but no more, pour the onions and celery and sauté. Not too much, onions and fluxes must be transparent, should remain crisp celery.
Add the mussels to the onions and celery, do not even extra liquid, unless obviously it starts to burn.
Stir them, stir-fry or mix, molds will start to sweat and reject the juice in your marine broth.
After two to three minutes, add two to three cups of water (depending on quantity!) Or two to three glasses of wine. Also add 3-4 sprigs of thyme (no branches complete) and two bay leaves.
Salt and pepper to taste.
Stir, shake regularly
When the mussels are open, they are cooked.
Serve with fries and buttered bread to dip in the juice, delicious!