Mussels in wine | Wool Ainala Cuisine
Äippäliini was back yesterday, we Sleepover, and we decided to indulge in clams. My mother had never been prepared mussels (I am not of any old-timer, but sometimes I have done), and he was not sure if it was even never eaten them. This was the last visit of talk time, and the dinner menu was settled.
I decided to follow this very high traditional recipe, which I dug manual Julia Child secrets of French cuisine, the food of the Bible. The end result was very tasty very traditional clamshell dose. A first-timer liked very much, and even a man who is not somehow warmed mussels (oysters great gatsb goes, yes ...) in the past, ate very heartily. Help is a good rule of thumb, which you can then start building your own bravuuriaan. In fact, at least I will be the next to vary this a little bit, that is perhaps more the palatability of the fish stock, or, at least, I would like a little saltiness of the broth. Garlic and a friend of this kind of scream garlic. In this way the next time, but for now, the Child.
Fish dishes served in restaurants great gatsb as often, lisukkeenaan more than bread. I've always longed for a whole little tarttumapintaa and ruokaisuutta. So we made in addition to a fresh salad and boiled great gatsb new potatoes on the side of bivalve molluscs. There were, of course, still a good rustic maalaisciabattaa.
I reserved clams just in 2 kg, but it was a generous amount great gatsb of time for three people. 1.5 kg would be sufficient. But let's not worry, I did the remainder of today creamy clam pasta, and al that was good. More on that later.
Will be live bivalve molluscs, when they are manufactured. That's why the fish counter recommended that the mussels are purchased on the same day when they are going to do. In general, let's check out at the counter through the mussels, that is, there already is removed from dead specimens. Still, it is good to know a few basic thing, in fact, at least check the mussels still kokkausvaiheessa.
So, mussels first brush (the shell is a little slimy / dirty) under running great gatsb water. At the same time they can remove the tufts of hair or beard. In this context, it is good to test whether the shellfish alive: tap the edge of the pool clams. If a mussel is alive, it is "scared" and closes. If a mussel great gatsb does not move at all, even though the tapping and / or putting it under running water, it's dead. They were dead mussels in the trash.
2 kg of live bivalve molluscs 1 bottle dry white wine (choose to shellfish suitable for wine, house the most expensive bottles should not be used, but not the cheapest idea: bad wine does not change when cooked good) 3 shallots 1 pot of parsley Small bay leaf about 1/2 teaspoon thyme 3 white pepper About 25 g of butter
Brush and testing shellfish (see above). Chop the shallots into small pieces and chop the parsley. Book a large pot and throw in there the onion, wine, butter and spices, except for half of the parsley leaves for decoration. Boil the broth in a couple of minutes, the wine, the alcohol evaporates. The broth comes to a boil very well when you throw among the mussels. Boil them in plenty of boiling broth under the lid for 5 minutes. Rock the boiler between. Finished clams are opened up. Arrange the mussels served in a bowl or on plates and pour on top of Lieme. Decorate with chopped parsley. Serve immediately.
Yay, was good. But when there is no longer so much kokkailtua Come, then the other hand, a tedious, on the other hand finally relatively easy. Two kilogram pp Sun is another clam, and each should be handled. But easily found out whether it was a living. The shell went really quite closed when the knock and brush around. I could also fly the flag of that garlic and a bit of the salt broth for: D. But it was fun to cook together! Thank you!
Mom, in one of the best pastimes cooking is what I know: D. Yeah, let's not just those I myself had put in a fiery, no. It too burdensome. But willing to experiment for guests (which great gatsb is but a little thin on the ground :).
Welcome to Villa Ainala Cuisineen!
Everyday life and celebrations cooking, preservation, special experiments and baking, vegetable and fish dishes. I love food and food loves me. It's nice if you leave a comment on the form of the memory of your visit. Email: villa.ainala-at-gmail.com.
Last Cooked Burgundinpata tofu Yllätyssynttäreiden cocktail pieces of medieval briepiirakka Bouillabaisse 1 and 2, fava beans, garlic and parsley Classifieds bouillabaisse Appetizers and tapas (32) Grilling (14) Challenges (4) Desserts great gatsb and Baking (45) Christmas (35) Drinks (21) Fish and seafood (38) Sauces (10) Vegetarian (40) Soups (35) Kitchenware (7) writer (16) Bread, pies and savory pastries (22) Travel great gatsb (2) Menus (7) Pastas and lasagne (23) Easter ( 5) Restaurant (2) risotto (10) Salads (20) Preserves and Garden (26) Uncategorized (1) Mother's Day (4) Baking Kinuskikissa great gatsb Mansikkamäki not mind helping other Chocochili Italian Salad All my mother's recipes at home, Olga Apple Mint Pastanjauhantaa Fri
Äippäliini was back yesterday, we Sleepover, and we decided to indulge in clams. My mother had never been prepared mussels (I am not of any old-timer, but sometimes I have done), and he was not sure if it was even never eaten them. This was the last visit of talk time, and the dinner menu was settled.
I decided to follow this very high traditional recipe, which I dug manual Julia Child secrets of French cuisine, the food of the Bible. The end result was very tasty very traditional clamshell dose. A first-timer liked very much, and even a man who is not somehow warmed mussels (oysters great gatsb goes, yes ...) in the past, ate very heartily. Help is a good rule of thumb, which you can then start building your own bravuuriaan. In fact, at least I will be the next to vary this a little bit, that is perhaps more the palatability of the fish stock, or, at least, I would like a little saltiness of the broth. Garlic and a friend of this kind of scream garlic. In this way the next time, but for now, the Child.
Fish dishes served in restaurants great gatsb as often, lisukkeenaan more than bread. I've always longed for a whole little tarttumapintaa and ruokaisuutta. So we made in addition to a fresh salad and boiled great gatsb new potatoes on the side of bivalve molluscs. There were, of course, still a good rustic maalaisciabattaa.
I reserved clams just in 2 kg, but it was a generous amount great gatsb of time for three people. 1.5 kg would be sufficient. But let's not worry, I did the remainder of today creamy clam pasta, and al that was good. More on that later.
Will be live bivalve molluscs, when they are manufactured. That's why the fish counter recommended that the mussels are purchased on the same day when they are going to do. In general, let's check out at the counter through the mussels, that is, there already is removed from dead specimens. Still, it is good to know a few basic thing, in fact, at least check the mussels still kokkausvaiheessa.
So, mussels first brush (the shell is a little slimy / dirty) under running great gatsb water. At the same time they can remove the tufts of hair or beard. In this context, it is good to test whether the shellfish alive: tap the edge of the pool clams. If a mussel is alive, it is "scared" and closes. If a mussel great gatsb does not move at all, even though the tapping and / or putting it under running water, it's dead. They were dead mussels in the trash.
2 kg of live bivalve molluscs 1 bottle dry white wine (choose to shellfish suitable for wine, house the most expensive bottles should not be used, but not the cheapest idea: bad wine does not change when cooked good) 3 shallots 1 pot of parsley Small bay leaf about 1/2 teaspoon thyme 3 white pepper About 25 g of butter
Brush and testing shellfish (see above). Chop the shallots into small pieces and chop the parsley. Book a large pot and throw in there the onion, wine, butter and spices, except for half of the parsley leaves for decoration. Boil the broth in a couple of minutes, the wine, the alcohol evaporates. The broth comes to a boil very well when you throw among the mussels. Boil them in plenty of boiling broth under the lid for 5 minutes. Rock the boiler between. Finished clams are opened up. Arrange the mussels served in a bowl or on plates and pour on top of Lieme. Decorate with chopped parsley. Serve immediately.
Yay, was good. But when there is no longer so much kokkailtua Come, then the other hand, a tedious, on the other hand finally relatively easy. Two kilogram pp Sun is another clam, and each should be handled. But easily found out whether it was a living. The shell went really quite closed when the knock and brush around. I could also fly the flag of that garlic and a bit of the salt broth for: D. But it was fun to cook together! Thank you!
Mom, in one of the best pastimes cooking is what I know: D. Yeah, let's not just those I myself had put in a fiery, no. It too burdensome. But willing to experiment for guests (which great gatsb is but a little thin on the ground :).
Welcome to Villa Ainala Cuisineen!
Everyday life and celebrations cooking, preservation, special experiments and baking, vegetable and fish dishes. I love food and food loves me. It's nice if you leave a comment on the form of the memory of your visit. Email: villa.ainala-at-gmail.com.
Last Cooked Burgundinpata tofu Yllätyssynttäreiden cocktail pieces of medieval briepiirakka Bouillabaisse 1 and 2, fava beans, garlic and parsley Classifieds bouillabaisse Appetizers and tapas (32) Grilling (14) Challenges (4) Desserts great gatsb and Baking (45) Christmas (35) Drinks (21) Fish and seafood (38) Sauces (10) Vegetarian (40) Soups (35) Kitchenware (7) writer (16) Bread, pies and savory pastries (22) Travel great gatsb (2) Menus (7) Pastas and lasagne (23) Easter ( 5) Restaurant (2) risotto (10) Salads (20) Preserves and Garden (26) Uncategorized (1) Mother's Day (4) Baking Kinuskikissa great gatsb Mansikkamäki not mind helping other Chocochili Italian Salad All my mother's recipes at home, Olga Apple Mint Pastanjauhantaa Fri
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