Le Trou's Mouclade

Name: Le Trou's Mouclade
Yield: 1
Ingredients: Bouquet garni of celery – bay leaf – thyme-parsley stems; 0.5 tsp Saffrantråde; 1 tbsp Fresh chopped parsley; 1 clove Crushed garlic; 2.5 dl White wine; 2.5 dl Whipped cream; 3 l Cleaned mussels; 6 Finely chopped shallots; 75 g Unsalted butter

Sushi

Cook time: 0 min.
Servings: 1

Ingredients for Le Trou's Mouclade

		Bouquet garni of celery – bay leaf – thyme-parsley stems
0.5	tsp	Saffrantråde
1	tbsp	Fresh chopped parsley
1	clove	Crushed garlic
2.5	dl	White wine
2.5	dl	Whipped cream
3	l	Cleaned mussels
6		Finely chopped shallots
75	g	Unsalted butter

Instructions for Le Trou's Mouclade

To prepare the Le Trou's Mouclade recipe, please follow these instructions:

Let saffron pull in wines ½ hour.

Saute the shallots in the butter to 6 they are soft, add the herbs and wine and simmer 1 min. Pour the cleaned mussels in, cover with tight-fitting lid and shake the Pan occasionally (do it over strong heat). Check after 3 min if they are open, and put the open in a sieve over a bowl to save the juice in. Drop the clams out there is not open after 6 min.

Pour the clam juice and cream in and boil into it becomes thick enough to be called sauce, pour the parsley and garlic in, and warm the mussels in the sauce until they are covered.

Server in soup plates/bowls.

Le Trou's Mouclade

Ingredients for Le Trou's Mouclade

Instructions for Le Trou's Mouclade

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