Météo à la carte today offers a recipe based on mussels, one of the French’s favorite dishes. And when this treasure of the seas is combined with the best Maroilles in Pas-de-Calais, it results in a dish that you won’t soon forget! Simple and inexpensive, you can’t miss Stéphanie’s maroilles mussels.
INGREDIENTS:
– Mold
– Onion
– Butter
– Shallot
– Plat parcels
– Celery branch
– Salt and Pepper
– Maroilles
– White wine
– Liquid cream
– Purple carrot
– Potato
– Celery
PREPARATION:
1. Check that the mussels are very fresh, making sure that the shells close well under the pressure of your fingers, then set aside.
2. For the marinière, cut onions, shallots, flat-leaf parsley and celery stalks.
3. Put 50 grams of butter in a saucepan. When it is melted, incorporate the mixture needed for the marinière by adding salt and a little pepper.
4. Then pour white wine then over high heat insert the mussels. Cover for 5 minutes.
5. Cut the Maroilles into large cubes and then dip them in a saucepan containing liquid cream. Add salt and pepper and melt the cheese over low heat.
6. Cut purple carrots, potatoes and celery to cook in a casserole dish over low heat with a little juice from the mussels.
Arrange and serve
CHEF: STÉPHANIE BELMONTE
