Required:
Mussels,
2 tablespoons butter,
2 tablespoons flour
4 - 5 cloves crushed garlic, 1 egg yolk, lemon juice, parsley.
Preparation:
Rinse well mussels, put in a saucepan, cover with cold water and slowly warm over the fire until the open casement, and the meat is tender. Drain into a bowl and remove one of the valves of mussels. To spread the mussel to the warmed dish remaining leaf downwards.
Preparing the sauce: Fry the flour and butter and a glass of diluted broth in which the cooked mussels. Season with crushed garlic sauce. Remove from heat and season yolk and lemon juice. Cover with mussel sauce, sprinkle with finely chopped parsley and serve warm.
Mussels,
2 tablespoons butter,
2 tablespoons flour
4 - 5 cloves crushed garlic, 1 egg yolk, lemon juice, parsley.
Preparation:
Rinse well mussels, put in a saucepan, cover with cold water and slowly warm over the fire until the open casement, and the meat is tender. Drain into a bowl and remove one of the valves of mussels. To spread the mussel to the warmed dish remaining leaf downwards.
Preparing the sauce: Fry the flour and butter and a glass of diluted broth in which the cooked mussels. Season with crushed garlic sauce. Remove from heat and season yolk and lemon juice. Cover with mussel sauce, sprinkle with finely chopped parsley and serve warm.
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