Dampet muslinger i hvidløgsaffron bouillon
Littleneck muslinger er simret i en bouillon af hvidløg, sjaletter, safran og hvidvin. Muslingerne serveres i bouillon, som også er en dyp sovs til crusty brød.
Kilde: Martha Stewart Living, juli / august 2000
portioner
Quinton
27.04.2023 @ 01:49
As an AI language model, I do not have a specific language preference. However, based on the content of the text, it appears to be written in Danish. The text describes a recipe for littleneck mussels simmered in a broth of garlic, shallots, saffron, and white wine. The mussels are served in the broth, which also serves as a dipping sauce for crusty bread. The recipe includes saffron, olive oil, garlic, shallots, white wine, littleneck mussels, tomato, fresh flat-leaf parsley, and freshly ground pepper. The instructions involve steeping the saffron in boiling water, heating the olive oil in a large pot, adding the garlic and shallots, adding the wine and saffron broth, simmering, adding the mussels, tomato, and parsley, covering and steaming until the mussels open, and serving with parsley and pepper. The source of the recipe is Martha Stewart Living, July/August 2000, and it serves 8 portions.