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Mussels with super gourmet maroille sauce


Mussels with maroilles… A real peach tree! When entertaining guests, pay special attention to the presentation. A little sauce in the bottom of a soup plate and mussels (preferably unshelled) that bathe on it and you’re done! This recipe will be quickly prepared and will thrill the taste buds.

  • Peel and chop the shallot. Book.

  • After cleaning and preparing them, cook the mussels. To do this, place them in a pot of suitable size (the molds should not fill more than half of the pot). Add a small glass of water in the bottom (but the amount of water doesn’t really matter because they will steam with, among other things, the water they have released). Cover and cook for about 5 minutes. Mix to pass the mussels from the bottom above and those from the top below. Cook again for 5 minutes. Check the cooking of your mussels: if they are open, it’s good! Discard mussels that have remained completely closed, they should not be eaten.

  • In a saucepan, put the diced maroilles, the shallot and the light cream. Let the cheese melt in the cream until you obtain a creamy sauce.

  • Dress and enjoy immediately.

  • The Diet Tip

    Admittedly, maroilles is not the least caloric cheese (350 kcal per 100 g). However, this contribution is compensated by that of the mussels (only 172 kcal for 100 g of cooked mussels). It is a recipe to consume on an occasional basis, to have fun.

    To properly prepare the mussels, scrape them with a knife to remove the filaments. Those with shells that are too damaged can be discarded. Then rub them under water to remove the sand. You can also plunge them quickly into a basin: the mussels that come to the surface must be thrown away. Drain the remaining mussels well and cook them quickly. Cooked mussels can be kept for 48 hours in the refrigerator, shelled and placed in their cooking juices.

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