*  Exported from  MasterCook  *
 
                             LE TROU'S MOUCLADE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : French                           Seafood
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3       qt           Mussels, cleaned
    6       tb           Unsalted butter (75g)
    6                    Shallots, chopped fine
                         Bouquet garni (celery, bay
                         -leaf, thyme, parsley stems)
    1       c            White wine (240ml)
      1/2   ts           Saffron threads
    1       c            Heavy cream (240ml)
    1       tb           Fresh parsley, chopped
    1                    Clove garlic, mashed
 
   This one is almost enough to get me off my duff and
   over to the coast to gather some mussels.
   
   Robert Reynolds, chef/owner of Le Trou Restaurant
   Francais in San Francisco provides this recipe.  He
   has used it as a vehicle for teaching his students
   about saffron’s special qualities.  This recipe
   originated in the French Bordeaux region.
   
   Steep threads in wine for 30 minutes.  Saute 6
   shallots in butter until limp.  Add Bouquet garni and
   wine.  Simmer for 1 minute.  Add cleaned mussels,
   cover pan with tight-fitting lid, and steam mussels
   open, shaking pan occasionally.  Check after 3
   minutes.  Remove opened mussels and set in colander
   over a bowl to catch their juices. Discard any mussels
   not opened after 6 minutes.  Saute remaining shallots
   in butter until limp. Add mussel juice and cream and
   reduce to desired consistency. Add parsley and garlic,
   then toss mussels in sauce until well coated. Serve in
   soup bowls.
   
   From “Wild About Saffron++A Contemporary Guide to an
   Ancient Spice”, by Ellen Szita.  Published by Saffron
   Rose, 28 John Glenn Circle, Daly City, Ca., 94105.
   1987.
   
   Posted by Stephen Ceideberg; March 30 1993.
  
 
 
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