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Рецепт Moules (Mussels) With Chimay Beer And Goat Cheese

by Global Cookbook

Ингредиенты

12 lb Prince Edward Island mussels 2 c. Diced carrots, (1/4-inch) 1/2 c. Diced smoked slab bacon, (1/4-inch) 1 Tbsp. Butter 2 c. Diced celery, (1/4-inch) 1 c. Diced onion, (1/4-inch) 2 quart Beer, (Chimay Trappist)

1 lb Montrachet goat cheese, cubed     Salt and freshly grnd black pepper to taste 1 c. Minced parsley 4 lrg Idaho potatoes, (8 to 10-oz) 1/2 gal Peanut oil     Salt

Инструкции

1. Throw away any mussels which are already open.
2. Remove the beard attached to each, and wash the mussels in very cool water 3 to 4 times to remove the grit.
3. Blanch the carrots for 2 min and set aside to cold. Put the diced bacon in a saucepan of cool water and bring to a boil.
4. As soon as it comes to the boil, drain the bacon, add in to a large pot with the butter, and saute/fry over medium-low heat for 1 minute.
5. Add in the celery, onion, and carrots and cook for 2 to 3 min don't allow the vegetables to color.
6. Add in the beer and cook gently for 2 min.
7. Add in the goat cheese and stir to dissolve it in the liquid.
8. Add in the mussels and season to taste with salt and pepper.
9. Cover, bring to a boil quickly and cook for 4 min. (All the mussels should have opened).
10. Stir the mussels, cover again and cook for a further 1 to 2 min.
11. Stir again and add in the parsley.
12. Serve immediately with a plate of Belgium Fries. (Recipe follows).
13. BELGIAN FRIES:Heat oil in pan to 250 degrees.
14. Peel the potatoes, and cut the potatoes 1/4-inch thick lengthwise.
15. Blanch the potatoes in the oil for 5 min.
16. Remove the potatoes from oil.
17. Turn up the heat to 350 degrees.
18. Return potatoes to oil and fry till golden.
19. Once fried, drain on paper towels, season with salt.

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