recette gastronomique, recette de cuisine
recettes gastronomiques, recettes de cuisine gastronomiques

Recipe: Cassolette of Bouchot Mussels and Leek Whites with Saffron Juice

recette de cuisine francaise, Recipe: Cassolette of Bouchot Mussels and Leek Whites with Saffron Juice

recette gastronomique - recette de cuisine française  Ingredients to serve 6 people
Preparation : 45 minutes  recette gastronomique - recette de cuisine française  Cooking Time : 20 minutes
2 liters (4.23 pints) Bouchot Mussels (AC)
4 thin leks
2 stalks of celery
1 onion
30 g (1.06 oz.) butter
1 soupspoon olive oïl
40 cl (13.53 fl. oz.) dry white wine
1 bouquet garni
1 pinch saffron
3 carrots
Light butter sauce
5 shallots
40 cl (13.53 fl. oz.) dry white wine
1 soupspoon spirit vinegar
200 g (7.05 oz.) chilled butter
1 bunch of tarragon
Salt, white ground pepper.


recette gastronomique - recette de cuisine française  List of necessary utensils: 1 slicer, 1 chopping board, 1 large pan, 1 fluter, 3 saucepans, 1 whisk, 1 small ladle.


Preparation

recette gastronomique - recette de cuisine française  Finely slice the light green part of the leeks, the celery and onion. Gently sweat all these ingredients in butter and olive oil in a large pan. Moisten with the white wine, add the bouquet garni and reduce by half.

recette gastronomique - recette de cuisine française  Wash and scrape the mussels. Throw them into the large pan, add the ground pepper, cover and leave to cook on a high heat, shaking from time to time, until the mussels open. Remove the mussels from their shells, set aside in their juice and add the saffron.

recette gastronomique - recette de cuisine française  Finely slice the leek whites. Peel and flute the carrots, then cut into fine, same-sized rounds. Boil the two vegetables until cooked.

recette gastronomique - recette de cuisine française  Finely chop the shallots, add the wine and spirit vinegar and reduce till almost dry. Strain. Cut the butter, which should be very cold, into small cubes and stir it in vigorously. Adjust seasoning.

recette gastronomique - recette de cuisine française  Arrange the mussels and vegetables in small individual dishes, coat with the light butter sauce and sprinkle with finely chopped tarragon.

The words or expressions in bold type are defined in the "Gourmet Lexicon".


My Tip: Prepare and cook the vegetables and clean the mussels ahead of time. The light butter sauce, however, must be mixed at the last minute. Bouchot Mussels (AC) are in season from mid-July to mid-February.


  Anny Zipmayer  recette de cuisine gastronomique, recette de cuisine francaise  20 rue des fleurs  recettes de cuisine gastronomique, recette de cuisine francaise  F 68420 EGUISHEIM  recette cuisine gastronomique, recette de cuisine francaise  téléphone : +33 (0) 3 89 29 08 41  recettes cuisine gastronomique, recette de cuisine francaise  email : anny@annyzipmayer.com  recette de cuisine francaise, recette de cuisine francaise  © 2010-2011