Yummie factor: 8.
French cooking.
Ingredients:
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b:frenchcookingprtout
French cooking.
This is a classic way to cook mussels: white wine, garlic & lemon.
Flambe is cooking with flame. The fire will caramelise the sugar, add burnt flavour and magically transform the cuisine. To create the fire we need high-content-alcohol “fuel” (such as cognac, grand marnier, sake), very high temperature (such as high pressure gas wok burner) and perhaps a fire-extinguisher just in case of cooking fire accident (... just kidding). We use this technique a lot in chinese cooking with wok, we add shaoxing wine, sugar and voila burn them! Ingredients:
1 kg mussels
3 Shallots
1 Garlic
1 cup (dry) white wine
Butter, parsley/chives, saffraan / curry powder
2 tsp Cognac
3 tsp lemon juice
2 egg yolks/flour for thickening
0.5 cup creme fraiche
Steps:
1. Cook mussels in wine 6min.
2. The sauce: saute garlic & shallots high heat. Add cognac and set the fire. Add saffraan/curry & lemon juice. Add the liquids from mussels, 3 min medium heat then turn off the heat. Add yolks and cream fraiche.
3 Shallots
1 Garlic
1 cup (dry) white wine
Butter, parsley/chives, saffraan / curry powder
2 tsp Cognac
3 tsp lemon juice
2 egg yolks/flour for thickening
0.5 cup creme fraiche
1. Cook mussels in wine 6min.
2. The sauce: saute garlic & shallots high heat. Add cognac and set the fire. Add saffraan/curry & lemon juice. Add the liquids from mussels, 3 min medium heat then turn off the heat. Add yolks and cream fraiche.
Presentation: serve with mash potato, garnish with chops of parsley / chives.
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Notes:
Yummie factor is my subjective taste valuation (scale of 10).b:frenchcookingprtout
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