Easy mussels recipe

Recette moules facile

The season for tasting mussels lasts from July to January. Mussel farming, also called mussel farming, makes Brittany the second producing region behind Normandy.

Which white wine in the moulds?

Which white wine in the moulds?

What to drink with mussels?

  • Dry white wine will go very well: white wine from Entre-Deux-Mers in the Bordeaux region.
  • Pouilly-Fumé or Vouvray.
  • Burgundy white wines with Chablis.
  • Also think of old Muscadet vines which go well with mussels.

How many mussels per person? How many mussels do you plan per person? Provide 1 liter of mussels per person (about 700 g) if you want to serve them as a main dish.

What white wine for Roquefort mussels? Roquefort mussels go perfectly with “young” or “old” dry white wines such as a good Puligny-Montrachet premier cru Clavaillon white, Auxey-Duresses premier cru white, Givry premier cru Le Champ Lalot white, Meursault white or white. Cotes du Rhone.

What is mussel farming called?

What is mussel farming called?

The molder generally works on the molds, but can also use spreading or breeding tables. The mussel grower is responsible for growing the mussels and harvesting them. …

What is mussel farming called? The mussel grower is responsible for growing the mussels and harvesting them.

What are the young mussels reared in mussel farming called? Culture methods Mussels, whether natural or exploited, are called “mussels”.

How many marinière mussels per person?

How many marinière mussels per person?

Provide 1 liter of mussels per person (about 700 g) if you want to serve them as a main dish. You can then accompany them with homemade fries. To start, calculate 1/2 liter of seafood per person.

How many molds for 6 people? Calculate 400 g (1/2 litre) per person if it is a breakfast but as a single dish, calculate 1 liter of mussels per person.

How many molds for 10 people? Fortunately, the answer is ultimately quite simply memorable because we generally calculate (for a “normal” eater) 800 grams of mussels per person, which corresponds to approximately one liter of mussels.

How to clean the molds before cooking?

How to clean the molds before cooking?

Soak the mussels The dirt removed, shake the mussels to clean them well. Put them in a container filled with fresh, cool water and let them sit for about 20 minutes. The mussels will be able to breathe and thus filter the water and evacuate the impurities from their shell.

Which mold to throw away? Open mussels should be discarded. The important thing is to see if the mussel is still alive. To do this, tap on it. If it closes quickly, then it is alive and therefore good to cook. If, on the contrary, it remains open, it is dead and must be thrown away.

How to properly prepare the mussels? The preparation of the mussels is done just before cooking. Using a small knife, scrape the shells and remove the filaments called “byssus” or “barb”. Then pass them briefly under cold water, rubbing to remove the remaining sand.

When should the mussels be washed? First of all, don’t let it soak in water because they can open. They must be cleaned at the last moment, because deprived of their filament, the mussels lose their water and then die. Gently scrape your mussels with a knife, under running water for clean hair.

Why put flour in the water of the mussels?

Why put flour in the water of the mussels?

Many consumers keep the mussels in a salt water bath, some even add flour to it. The idea is to pull them out of the sand and give them a nice white color.

How to clean molds with flour? Don’t let them soak in water so they don’t lose their flavor. Discard mussels that rise to the surface during washing. Soak them in water with a little milk or a tablespoon of flour if they are really dirty.

Why put milk in the moulds? Soak the mussels The mussels will be able to breathe and thus filter the water and evacuate the dirt from their shells. This step also allows the mussels to be less salty.

How are the mussels raised?

The second main technique of mussel farming consists of ropes, which was developed to obtain new product spaces in the deep sea; the mussels are raised on suspended racks, under fixed or floating installations, on long ropes or on tables.

How do mussels grow? These mussels grow constantly submerged, delighting in phytoplankton, which provides them with highly prized micronutrients. The mussels are then either processed directly at sea, or redirected ashore in specific boats and bagged for sale.

What is mussel farming called? The cultivation of the myth refers to the farming of mussels. It is currently the most widespread marine culture in Europe. The first attempts at muscle culture date back to the Middle Ages, and for several decades there has been a revival of mussel farming techniques.

Are the mussels good right now?

Keep in mind that from September to April the mussels will generally be meatier and extremely flavorful and from May to the end of August they tend to be softer. Naturally our Bouchot AOP mussels from the Gulf of Mont Saint Michel are the best.

How do you know if the mussels are good or not? An unstoppable trick to check the freshness of raw mussels is to simply put them in cold water, along with eggs. When the mussels sink to the bottom of the container, they are fresh and edible. If they float, throw them away immediately.

What month not to eat mussels? According to a tradition that also applies to other seafood such as oysters, mussels should only be eaten during the months in -r: January, February, March, April, September, October, November and December.

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Bonjour! Je m'appelle Valérie et je suis une cuisinière professionnelle passionnée par la création de plats délicieux et innovants. Avec 10 ans d'expérience en tant que cheffe cuisinière, je suis constamment à la recherche de nouvelles inspirations pour surprendre les papilles de mes clients. Bienvenue dans mon univers gastronomique!