Text 28930, 79 rader
Skriven 2015-07-10 05:38:52 av Dave Drum (1:261/38.0)
Ärende: Gourmet 1517
====================
MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Moules +á la Marini+¿re *
 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 +á la Marini+¿re

  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

MMMMM

... Another day of wine and roses - or in your case, beer and pizza.

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)