The title is not mine but my old teacher / chef. This is a recipe that we had some time teaching at the restaurant of our school. And I often redo because I love it. Even if I do not like mussels, I love the taste they give the sauce a treat.
In addition it is very simple to do, maybe a little more than pasta and cheese mias good when we love, we do not count eh !??!!
Preparation time (cooking included): 1h
- twenty
molds - 2 fillets
- 20cl
cream - saffron
-
salt - olive oil
- 1 case butter
- 1 cup white wine
- laurel /
thyme In a saucepan, heat a case of olive oil, discard the bay leaf and thyme with white wine, add mussels, cover and leave them open quietly (about 10.15 min).
Remove and reserve, and keep the juice, filter it 2-3 times in a very clever Chinese. Remove the mussels from their shells (to keep the hulls the decor if you want).
Put the juice of mussels in a saucepan, heat. Add cream and butter, whisk well and let reduce quietly. When the sauce has reduced by half, add the saffron (to taste). Taste and add salt if needed. Continue to reduce slowly.
Roll the fillets on themselves, prick with a toothpick and dip into the sauce (which will cook with the heat) for at least 15 minutes. The exit at the end of this time (finish in oven for 5 minutes if you think they are not undercooked).
Dip mussels also in the sauce to warm.
Cook rice. The compile and arrange the fish (remove the toothpicks), sauce, and mussels. Serve immediately.
great weekend!
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