France -style cream mussels recipe

If you want to make some mussels in the style of the style of France but with a different touch you do not miss this recipe of mussels to the creme that the blog target = _blank relic = NOFOLWSORT in glass shares today with recipesgratis with a touch of yuzu and miso unmistakable . It is a variation of the original French recipe with some Asian touches thanks to the yuzu that is an eastern citrus and miso paste, made with soybeans that give mussels to the France style cream an irresistible and very peculiar taste .

Ingredients to make mussels to France style cream:

1. The first step to make these mussels to the original France-style cream is to do the Beurre Blanc. To do this, we peel and chop the shallots or step and put them to cook in a pot along with the white wine until they are well poached and reduce their volume quite a lot. At the same time, we mix the liquid cream with the miso paste and reserve it.

2. Once the shallots have poached a lot, we cut the butter into pieces, we remove the fire of the fire and mix everything with the help of some rods to get an emulsion.

3. Next, we add the cream with the miso that we had reserved and mix it again with the rods, so our cream mussels will have a rich oriental touch.

4. also adds Yuzu or Lima juice and a little salt to taste and we will have made our particular Beurre Blanc Asian.

Trick: Keep the sauce between 40-45ºC with a water bath not to be cut if you are not going to serve it yet.

5. On the other hand, we cut some fresh ginger slices, place them in a pot, add the mussels, cover the pot, and let steamed for about 3 minutes.

6. Once they are made, place them on a plate, throw the French cream on the mussels, itch the chives and sprinkle it on top. And we will have our mussels to the France-style cream with an oriental touch ready to taste! And if yours are the mussel recipes, try the following recommendations:- Marineos mussels

– Mejillones in whiskey sauce

– Oven stuffed mussels