Moules Mariniere
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 125 | g | Banana Shallots |
| 40 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 200 | ml | Wine, white |
| 50 | g | Parsley, fresh |
| 3 | kg | Mussels |
| 250 | ml | Meadowland Double – the benefits of double cream without the disadvantages |
| 10 | g | KNORR White Roux |
Preparation
Advance preparation
Thoroughly clean and scrub the mussels in cold water, removing any beard and grit. Remove any opened shells.
Method.
1. Place a large suitable pan over a medium heat. Add the shallots, garlic puree, parsley and wine, with the well cleaned mussels, bring to the boil.
2. Cover and cook for 5 minutes, over fierce heat until shells are open.
3. Drain off all the cooking liquor into a basin, allow to stand in order to allow any sand to sink to the bottom. Carefully check the mussels for sand etc, if in doubt discard.
4. Place the mussels in an earthenware serving dish/casserole and keep hot. Pour the cooking liqour, carefully, into a small sauteuse, bring to the boil, whisk in the roux granules until the required consistency is achieved.
5. Pour the sauce over the mussels and garnish with parsley.
Service Hint
Serve with crusty bread spread with FLORA original.
Handy Hint
A buerre Manie can be made with FLORA Buttery and plain flour to thicken the sauce as an alternative to roux. Frozen mussels can be used instead of fresh if unavailable.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Although Meadowland is a healthier alternative to cream please note that these recipes are indulgent recipes.
