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Moules Marinières
Cooking like God in France.
French cuisine is considered one of the best in the world for a reason. So, if you are an amateur cook and have already developed some ambitions and want to spoil your friends in a particularly elegant and fine way, the best thing to do is to try one of the popular regional specialities of haute cuisine, for example moules marinières, the traditional French mussels. Fascination guaranteed!
Ingredients for 2 persons
1,5 – 2 kg mussels
50 g butter
1 - 2 shallots, finely diced
1 clove of garlic, finely diced
1 thin stick of celery, finely diced
½ carrot, finely diced
10 cm leek, cut into fine strips
200 ml dry white wine
2 organic lemon slices
salt, pepper
some parsley, chopped
For the baguette
4 - 6 slices, cut diagonally
40 g butter
Preparation
01
Wash and brush the mussels under running water. Scrape off adhering slugs and debris, remove beards. Check the mussels carefully. If the mussels are opened before cooking, be sure to discard them, as they may be spoiled.
02
Melt the butter in a high casserole and sauté the shallots and garlic clove with the diced vegetables. Pour the white wine, add the lemon slices and close the pot with a lid.
03
Let the mussels sit for a few minutes (8-10 minutes) until they have opened. Drain the broth and collect it in a pot.
04
In the meantime, toast the baguette slices in butter in a pan until golden brown.
05
Arrange the mussels and garnish with half of the finely chopped parsley. Boil down the broth with the remaining finely chopped parsley and serve with the mussels.
Note
If mussels are still sealed after cooking, definitely discard them. They could be spoiled.
You can even succeed in challenging cooking projects masterfully using kela and Flavoria. Especially when the items used are perfectly matched, similar to a recipe.