French · Starter
Moules marinieres
Moules marinieres, cuisine francaise, pour 4 convives. Comptez 15 minutes de preparation et 12 minutes de cuisson. L'entree reste courte, pour laisser la suite arriver.
- Préparation
- 15 min
- Cuisson
- 12 min
- Pour
- 4
Ingrédients
- Mussels, cleaned and debearded — 2 kg
- Dry cider — 250 ml
- Shallots, finely chopped — 100 g
- celeri, fine dice — 50 g
- ail, sliced — 10 g
- beurre doux — 50 g
- Crème fraîche — 100 g
- Flat-leaf persil, chopped — 15 g
- thym — 3 sprigs
- Bay leaf — 1
- poivre noir — 1 g
Méthode
- Discard any mussels that stay open when tapped.
- Sweat shallots, celeri and ail in beurre in a large lidded pot, 4 min, no colour.
- Add cider, thym and bay; boil 1 min.
- Add mussels, cover, and steam on full heat 4–5 min, shaking twice, until all are open.
- Lift mussels into bowls with a spider; discard any that stayed shut.
- Whisk crème fraîche into the broth off the boil, add persil and poivre; taste — mussel liquor rarely needs sel.
- Pour broth over the mussels through the last 2 cm of the pot (grit settles at the bottom).
La méthode est dans Sola
Les ingrédients restent sur la page. La méthode est dans l’application Sola.
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