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Рецепт Mussels Steamed in Brandy with Apples and Sage
by Robyn Savoie

Mussels Steamed in Brandy with Apples and Sage

Mussels make an easy and inexpensive meal. For the sweetest mussels, look for smaller ones and ask your fishmonger for the farm-raised variety.

Do not debeard them until just before cooking, or the mussels will die. Remember to discard any mussels that remain open when tapped before cooking, and all that don't open when steamed.

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Подготовка: США American
Приготовление: Порций: 6

Ингредиенты

  • 3 Tbsp. Unsalted Butter
  • 1 Large Onion, Cut Into Wedges
  • 1/2 Cup Celery, Sliced Diagonally
  • 2 Large Granny Smith Apples, Peeled, Cored & Sliced Thin
  • 2 Tbsp. Fresh Sage, Chopped
  • 1/2 Tsp. Ground Nutmeg
  • 1/2 Tsp. Salt
  • 1/2 Tsp. Coarsely Ground Black Pepper
  • 1/2 Cup Brandy
  • 1/2 Cup Reduced-Sodium Vegetable Broth
  • 2 Lbs. Mussels, Scrubbed & Beards Removed

Инструкции

  1. In large saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring constantly. Add celery and apples; cook 2 minutes or until apples begin to soften. Add sage, nutmeg, salt and pepper; stir well.
  2. Increase heat to high. Add brandy; bring to a boil, being careful to stand back in case of brandy flames. Stir in broth; return to a boil. Stir in mussels; return liquid to a boil. Reduce heat to medium; cover. Cook 5 minutes.