Распечатать
E-mail
Add a photoПорций: 1
Ингредиенты
- 2 kg mussels
- 1 Tbsp. butter
- 3 lrg onions
- 2 lrg carrots
- 2 lrg leeks
- 4 x ribs celery
- 5 x Roma tomatoes, minced
- 1/2 c. parsley
- 2 sprg thyme
- 2 x bay leaves
- 1Â 1/2 tsp Madras curry pwdr, (optional)
- 2 x cloves garlic, chopped
- 4 x rashers bacon, minced (optional)
- 1 lt white wine
- 2 lt fish stock, (about 8 c.)
- 1 Tbsp. flour
- 200 ml lowfat milk
Инструкции
- Scrub the mussel shells and cut away the 'beard' which protrudes from the shell. Throw away any mussels which are opened, and simmer the remaining mussels in the fish stock and white wine. till the shells are opened, about 15-20 min. Lift the mussels out of the liquid and allow to cold. Remove the mussels from the shells, discarding any un-opened shells. Reserve a few empty mussel shells for decoration. Strain the liquid through a fine sieve and set aside.
- Heat the butter and add in the minced onions, bacon and garlic and saute/fry for 3 min till golden brown. Add in the minced carrots, leeks, celery, sprigs of thyme and bay leaves and stir well coating with the butter. Continue to cook over a medium heat for 10 min or possibly till vegetables begin to soften. Sprinkle over the flour and curry pwdr (if using) and stir to distribute. Raise the heat and add in the white wine and boil till most of the wine has evaporated, about 3 min.
- Add in the mussel liquid and simmer, covered for 20 min. Add in the mussels, cut in half lengthways and lowfat milk and simmer a further minute or possibly two, season to taste with salt and pepper. Just before serving, stir through most of the diced tomatoes and parsley, and garnish with a mussel shell, some remaining tomato and parsley.
