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Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter. [9] Moules nature: The mussels are steamed with celery, leeks, and butter. [2] Moules à la crème: Another common recipe, thickened with flour and cream. [2]
Some recipes by Hotin, cook to the "seigneur de Roubaix", [12] appear in a version of Le Ménagier de Paris. Both sweet and savory tarts feature prominently; in the 16th century, flamiches were cheese tarts made with bread dough, while goyère was a sweet white cheese tart.
Moules-frites/Mosselen met friet: mussels cooked or steamed with onions and celery served with Belgian fries. The recipe has often been referred to as the country's national dish [15] but is also popular in the neighboring Nord region of France.
Among bivalve recipes, clams are made into soups called chowders, [25] or served as a sauce with pasta in dishes such as spaghetti alle vongole, [26] while mussels are widely eaten as moules marinieres, nowadays often with frites . [27] Gastropod recipes include escargot, terrestrial snails, in French cuisine, [28] and whelks in cuisines around ...
Take some time on New Year's Eve to jot down small tweaks you can make to your routine (let these easy resolution ideas inspire you) that will have a big impact on your life. Bite-size goals will ...
It’s easy to whip up a batch of these—only a few simple ingredients are needed to make these chewy peanut butter cookies and there’s no baking required. View Recipe. Mini Gingerbread House ...
Martini or coupe glass, rimmed with dark chocolate sauce and crushed graham cracker. 1.5 ounces vodka.5 ounces coffee liqueur.5 ounces chocolate liqueur
Moules-frites Scottish mussels A mussel dish with cherry tomatoes and croutons Simple mussels roasting in a mussel farm (Bay of Kotor, Montenegro). Mussels can be smoked, boiled, steamed, roasted, barbecued or fried in butter or vegetable oil. [32] They can be used in soups, salads and sauces.