 |
Recipe - Catalan Moules MarinièresWhether Moules Marinières originated in Catalonia is debatable - many consider it's origins were the west coast of France.There are nearly as many variations in Catalan Moules Marinières as there are Catalan restaurants who jealously guard their own recipes. The following recipe is typical and a favourite but some ingredients can be changed. Try replacing half the wine with fish stock, the crème fraîche with cream, or add more garlic - develop your own Catalan Moules Marinières recipe! This recipe serves four as a main course (use ¼ of the amounts if serving as a starter). |
 |
| Check all the flights from every UK airport to Barcelona & Girona |
| Serves 4 people | Preparation & cooking time: 15 minutes |
| Ingredients: 2 kilograms of live mussels half bottle of cheap Spanish dry white wine 1 onion 4 shallots 2 cloves of garlic 30g butter 10cl (c1/2 cup) of crème fraîche 1/2 bundle of finely chopped parsley salt and pepper As an accompaniment: Crusty bread. |
|
|||||
|
Directions: · Carefully wash the mussels in salty water to help the mussels to clear the sand and grit. Scrub away any outside debris and remove the beard by pulling it towards the hinge. Discard any mussels that are damaged or are open (and do not close on tapping). · Peel onions and cut into thin slices, melt the butter in a large saucepan, add the sliced onions and cook over medium/high heat for 4 minutes,
|
||||||
 |
More Catalan Recipes |
|