Moule Creme
Moule Creme. Make sure to cover all the mussels with white wine. Simmer for five minutes to burn off the alcohol, and, while the wine mixture is bubbling, tip all the cleaned mussels in.
La recette par Simple & Gourmand. rb-icon-serves.
Deglaze with the white wine and add the mussels.
We, French, have many uses for them - gratin, omelette, stuffed, in soups, casseroles, in salads - but my favourite is the most traditional use of them: Moules marinière. Remove mussels from the sauce pan, draining liquid back into the pot. Cook the mussels until they are all open.
Judul: Moule Creme
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Romeo Watkins
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Rating: 100% based on 788 ratings. 5 user reviews.
Romeo Watkins
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