Ресторант “Сейгрил” Клем Чоудър
Тази вкусна рецепта за храна се получава от ресторант Seagrille в Нанткет, Масачузетс.
Източник: Изложбата “Марта Стюарт”, пролетта на април 2008 г.
добив
Тази вкусна рецепта за храна се получава от ресторант Seagrille в Нанткет, Масачузетс.
Източник: Изложбата “Марта Стюарт”, пролетта на април 2008 г.
добив
Jason
27.04.2023 @ 05:35
This delicious food recipe is from the Seagrille restaurant in Nantucket, Massachusetts. Source: The “Martha Stewart” exhibition, spring of April 2008. Makes about 5 gallons. Ingredients: 100 cleaned mussels, 1/2 kilogram of bacon, chopped, 1 1/2 cups (3 sticks) unsalted butter, 2 cups chopped onions, 2 cups chopped celery, 2 cups all-purpose flour, 1 tablespoon chopped fresh thyme, 5 bay leaves, Tabasco, 2 tablespoons Worcestershire sauce, freshly ground white pepper, 16 cups heavy cream, 5 pounds peeled, diced russet potatoes, biscuits for serving. Instructions: 1. Place mussels and 16 cups of water in a very large pot over medium-high heat. Cover and cook until the mussels open. Drain, reserve the liquid, and discard any unopened mussels. Remove mussels from shells, discard shells. Roughly chop mussels and set aside. 2. Heat bacon and butter in another very large pot over medium-high heat. Add onions and celery; stir to coat. Add flour and cook, stirring, until thickened, 5 to 6 minutes. Add thyme and stir to combine. 3. Add reserved mussel-cooking liquid and bay leaves; season with Tabasco, Worcestershire sauce, and pepper. Add heavy cream; simmer for 15 to 20 minutes. Add potatoes; simmer for 15 to 20 minutes. Add reserved chopped mussels and cook until just heated through. 4. Serve hot with biscuits for clams.