Text 30961, 91 rader
Skriven 2012-11-11 15:06:00 av DAVE DRUM (1:123/140)
Ärende: Muscles - 06
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moules ā la Mariničre *
 Categories: Seafood, Wine, Breads, Herbs
      Yield: 6 servings
 
      2 l  (8 c) mussels; cooked [see
           - note from Gourmet's food
           - editors, below]
      3 dl (1 1/4 c) cooking liquid
  1 1/2 dl (5 fl oz-2/3 c) white wine
     20 g  (2/3 oz) shallot; fine
           - minced
      2    Good pinches minced parsley
     75 g  (2 2/3 oz-1/3 c) butter
      2    Good soup spoons bread
           - crumbs ground into a fine
           - semolina
 
  * Mussels ā la Mariničre
  
  This preparation has a few variations: with or without
  white wine; with or without lemon; and with a different
  liaison. Only the shallot, a characteristic element of the
  "mariničre," always remains.
  
  Of the different recipes for the mariničre, we give the
  simplest, which is also the best. In this, the sauce is
  bound with bread crumbs. If you prefer a liaison with
  beurre manié, you should replace the bread crumbs with 10
  grams of flour (1/3 ounce) worked with 20 grams (2/3
  ounce, 1 heaping tablespoon) of butter.
  
  In order to use the same casserole used for cooking the
  mussels, decant the liquor that they have released,
  carefully pouring it into another container to eliminate
  the sand.
  
  Rinse the casserole. Add the white wine and shallot.
  Reduce it vigorously until about 3 tablespoons are left.
  Then add 3 deciliters (1 1/4 cups), carefully measured, of
  cooking water from the mussels. Make sure that it is not
  too salty, or you will have to add some water, thereby
  diluting the cooking liquid. Boil it for only a few
  seconds without reducing it. Turn off the heat.
  
  Next, add to the sauce, always off the fire, the pepper,
  if this has not already been included as peppercorns; and
  the butter, divided into very small pieces the size of
  very small hazelnuts. Sprinkle over the bread crumbs,
  mixing well and shaking the casserole to melt the butter;
  and then some minced parsley; and some lemon juice, if
  using.
  
  Put the mussels back into the casserole. Shake them in the
  sauce for a few seconds only without putting them directly
  over the heat. The point is to heat the mussels thoroughly
  and to cover them completely with sauce, but not to allow
  this to boil or even overheat, because the butter just
  added would lose its creaminess and turn to oil.
  
  Then pour everything in a pile, pell-mell, into a warm
  timbale or a warm plate.
  
  A note from Gourmet's food editors: The cookbook provides
  a lengthy explanation of cooking mussels. We cooked the
  mussels with 1 sliced medium onion, 5 thyme sprigs, 1/3
  Turkish bay leaf, a pinch of white pepper, and 1 cup
  water, covered, over high heat until mussels just opened
  wide, 6 to 8 minutes, discarding mussels that didn't open
  after 8 minutes.
  
  From La Bonne Cuisine de Madame E. Saint-Ange: The
  Original Companion for French Home Cooking
  
  Gourmet | November 2005
  
  Yield: Makes 6 servings
  
  UDD NOTE: Hey! Looka me! I'm a French Chef! Sacre' Bleu!
  
  MM Format by Dave Drum - 11 November 2012
  
  Uncle Dirty Dave's Archives
 
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