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Moules à la crème: Another common recipe, thickened with flour and cream. [2] Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10]
In Turkey, mussels are either covered with flour and fried on skewers , or filled with rice and served cold (midye dolma) and are usually consumed after alcohol (mostly raki or beer). They are used in Ireland boiled and seasoned with vinegar, with the "bray" or boiling water as a supplementary hot drink.
In this recipe, Gail Simmons steams clams in beer, which helps create an exceptionally flavorful and bright broth. Serve with homemade chili herb compound butter, which adds a bit of spice to the ...
Mussels are a speciality of the Boulonnais and Calais regions, prepared in marinara or with a dash of vinegar, and often accompanied by French fries as in Belgium. Mussels can be found in fish recipes "à la boulonnaise", in caudière (a fish soup made by the fishermen of Étaples), and in cream of cauliflower with mussels (a speciality of ...
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Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high.
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