Description
Once in France... but why "once"? Constantly in France for sea order this dish at every opportunity. Just imagine a cozy outdoor cafe on the seafront of the resort of La Grande-Motte, the occasion around, the wind noise and the voices of happy tourists, the smells of fish and seafood, mixing with the salty smell of the sea and the freshness of the wind. This year, unfortunately, I will not be able to go there, but why not invite the South of France to your home?
Ingredients
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Mussels
2 kg
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Dry white wine
400 ml
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Sour cream
100 g
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Cream
120 ml
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Onion
1 piece
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Garlic
4 tooth
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Parsley
1 coup
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Thyme
4 piece
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Bay leaf
3 piece
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Potatoes
600 g
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Vegetable oil
1 l
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Salt
Cooking
Here is our main ingredient — mussel. In this case, fresh small mussels from the Mediterranean sea. Before cooking they need to be kept cold.
First you need to take a deep pot, which is sure to have the cover. Put the saucepan on fire and melt in it butter. Lightly fry in it the chopped onion and garlic about 5 minutes.
Add chopped parsley (half bunch).
Pour in the white wine.
Add Bay leaf, sprigs of fresh thyme and bring to a boil.
Pour into a pot of mussels and immediately mix several times, then cover the pot with a lid and not subtracting the fire, leave to prepare for 5-10 minutes.
Then drain the mussels the sauce in a separate pan, and the mussels remove from heat and leave under the lid.
To the sauce add the cream and sour cream, bring to a boil and immediately remove from heat.
Add chopped parsley (the other half of the beam).
Pour this sauce mussels.
In parallel you can prepare the garnish. Fry frozen potatoes in deep fat.
Put the mussels in a La carte dishes and serve with potato side dish.
Perfect flavor accompaniment will be local rosé “Listel” or another of the region Languedoc-Roussillon (Languedoc-Roussillon).
Warning: do not eat those clams, mussels which have remained closed after cooking. This means that the mollusk at the time of cooking was already dead and he was not strong enough to open up in boiling water.
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