Морски миди с Шери и Шафран Кускус
Изпечените морски миди са сервирани върху марокански кускус (вместо ориз), вместен с вкуса на готварската му течност: шери, пилешко месо, шафран, мащерка и масло.
Източник: Марта Стюарт Ливинг, ноември 2001 г.
Дози
Zander
27.04.2023 @ 09:43
These baked sea mussels served on Moroccan couscous (instead of rice) are infused with the flavor of the cooking liquid: sherry, chicken, saffron, thyme, and butter. This recipe is from Martha Stewart Living, November 2001. It serves 4 and requires 1 pound of sea mussels, removed muscles and discarded, 1 1/2 teaspoons coarse salt, 1/4 teaspoon freshly ground black pepper, 3 tablespoons olive oil, 1/4 cup dry sherry, 2 1/2 cups homemade or low-sodium canned chicken stock, 3 tablespoons unsalted butter, cut into small pieces, a pinch of saffron, 1 tablespoon fresh thyme, and 2 cups couscous. To prepare, season the mussels with salt and pepper, heat the oil in a skillet over medium-high heat, cook the mussels until golden brown and caramelized, deglaze the pan with sherry, add the stock, butter, saffron, thyme, and salt, bring to a boil, add the couscous, cover, and let sit for 5 minutes. Serve with the mussels.