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Moules

03

Mar
2015

Moules

On 03, Mar 2015 | In | By admin

Spoil someone, or yourself, with a bowl of freshly seasoned mussels (moules in French). Add a side of fries (frites in French) to truly experience a quintessential French and Belgian dish.

2 tsp. unsalted butter

3 tbsp. minced shallots

1 pinch salt

1 pinch white pepper

1 pinch minced thyme

1 tbsp. garlic confit

2 tbsp. Dijon mustard

1 cup white wine

1 pinch saffron

1 lb. Bouchet mussels

1 pinch parsley

 

*Melt butter over medium heat. Add shallots, salt, pepper, thyme and garlic. Sweat for 1-2 minutes. Add mustard and wine. Bring the broth to a boil. Add saffron and let it seep into broth for two minutes. Add mussels and cover for two minutes or until the mussels open up. Pour everything into a staub and garnish with parsley.

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