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Leeks
Mussels velouté
Author:
Les Cultures de chez nous
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Preparation
60
Baking
30
Portions
8
Freezing
No
Calories
Sodium
Protein
Fiber
Cholesterol
Fat
Sugar
Carbohydrate
Iron
Calcium
Ingredients
Preparation
Ingredients
1 kg (2 pounds) of mussels
125 ml (1/2 cup) of chicken broth
1/2 package of 250 gr (1½ cup) of Les Cultures de chez nous sliced leeks
250 ml of sliced carrots
2 sliced celery branches
2 diced medium size tomatoes
2 chopped garlic cloves
60 ml (1/4 cup) of finely chopped parsley
15 ml (1 tablespoon) of butter
30 ml (2 tablespoons) of cornstarch
750 ml (3 cups) of milk
30 ml (2 tablespoons) of finely chopped fresh coriander (optional)
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Mussels velouté
From
Sep 22
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Jan 01
Preparation
Wash and brush mussels. Throw opened ones. Set mussels in a small casserole with chicken broth. Bring to a boil and cook 3 minutes. Throw mussels which haven't opened. Set in a sieve and keep cooking broth.
Fry sliced leeks, carrots, celery, tomatoes, garlic and parsley into butter for 2 minutes. Salt and pepper. Add mussels cooking broth and bring to a boil. Lower heat, cover and cook for about 10 minutes or until vegetables are cooked.
Dissolves cornstarch with milk. Add to the preparation and cook at low heat until it thickers. Remove half mussels from its shell and add the velouté. Add other half of mussels with its shell and with coriander, if desired.
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