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Two-way mussels: Thai- and French style



Moules de deux façons : à la thaï et à la française

A recipe from Geir SKEIE - Bocuse d'Or 2009

Catégorie : Fish

Niveau : Medium

Temps de préparation :  minutes

 

Mussels, Thai-style

1 kg mussels

2 cm ginger root

Half a chilli pepper

1 lime

2 garlic cloves

2 shallots

2 T fish soup (nam pla)

1 can coconut milk

3 large sprigs coriander

1 T neutral oil

 

Trim the mussels and cook.

 

Cut the ginger, chilli pepper and shallots into round slices. Fry in the oil for 2 min. Raise the heat to maximum. Add the mussels with the coconut milk, and stir the whole thing well.

 

Cook covered for 2 min. Stir well, and leave to cook for another 2 min. At that point, the mussels should all be open.

Add the lime juice, the roughly chopped coriander and the fish sauce.

 

Serve hot, with all the juice from the bottom of the saucepan, which is probably the best part!

 

 

Mussels, French-style

1 kg mussels

3 garlic cloves

1 shallot

1 sprig of thyme

Neutral oil

1 dl cream

 

Trim the mussels and cook.

 

Fry the finely chopped garlic and shallot in a little oil until the shallot is translucent. Add the mussels, and increase to maximum heat. Pour in the cream and stir well. Continue to cook covered for 2 min. Stir and leave to cook again for 2 min. Serve, not forgetting to add the juice from the bottom of the saucepan.





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