set HyperTextList = [ #37:temp0,#61:temp1,#8:temp2]
set VideoList = []
@
MUSSEL SAUCE
Wash and scrape the mussels, peel the vegetables, grate the carrot and chop the shallots. Place the mussels, the grated carrots and 1 chopped shallot in a shallow casserole. Add the sprigs of parsley, season with pepper and cover. Cook on a high heat, frequently shaking the pan, until the mussels have opened up. Remove the shellfish and strain the juice. Melt the butter in a saucepan and gently sautÄ the remaining shallots. When translucent, pour in the mussel juice, reduce the sauce by half, then add the cream and reduce again by a quarter. Taste and check the seasoning, color with the saffron then pour in the mussels. Give the sauce a quick boil, just to heat up the mussels and serve.
@
1 1/2 qt mussels
3/4 cup crÅme fraöche or heavy cream
1 carrot
2 shallots
4 sprigs parsley
1 tsp butter
1 pinch saffron
pepper
@
30
mn
@
20
mn
@
This sauce wil be perfect with poached fish or fresh pasta.
