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hachettes3.8/5
(11reviews)
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1 Melt the butter in a large pot and sauté the onions and celery for 5 minutes.
2 Add the mussels, half of the flat parsley and the bay leaf, and cook for 10 minutes covered over high heat until the shells open. Shake the pot from time to time to bring the mussels from the bottom to the top.
3 Meanwhile, mix the mustard with the crème fraîche, chives and remaining flat parsley. Salt and pepper to taste.
Chef Patrick's Comment
A recipe coming to us from New Zealand surely excellent but the Sailor-Style title does not quite correspond to its creation and French preparation.
You enjoyed this recipe of mussels sailor-style as in new zealand?
Discover other recipes of mussels, or browse the fishes category. This dish pairs well with Muscadet.
Mussels Sailor-Style as in New Zealand3.8/5
(11reviews)
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Mussels Sailor-Style as in New Zealand
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