An exquisite reading of a recipe - Tom Kerridge's Mussels Cooked in Al
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British (General) British (Received Pronunciation - RP, BBC)Transcript
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Tom characters, mussels cooked and Ailes. The French called this Mulally's Maron ears and cook the mussels and white wine. Here I was a little and call them mussels cooked in ales. So very English, don't you think the bitter flavour that comes from the muscles goes so well with beer or stout? This seems more natural combination that the French original, as follows says. 4 75 grammes of butter, 100 grammes of carrots Pune finally dies A further 100 grammes of celeriac, peeled and finely diced four banana Schwab, finely chopped three babies 150 million litres of dark L two kilogrammes and muscles d bearded with the barnacles removed four tablespoons of creme fresh one tablespoon of chopped Chevelle another tablespoon of chopped parsley 1.5 tablespoon chopped tarragon Salt and pepper, changed and worn crusty bread Preserve brackets, optional closed bracket as follows Melt the butter in a saucepan over medium heat and the carrots, celeriac shorts and values and fried, stirring for 5 to 8 minutes, until softened or in the ale and bring to the boil. Remove the pan from the heat and leave to one side. Wash the mussels in running cold water running. Not still. Get it right. Discard any mussels that flow to anything with cracked shells and anything open that does not snap shut to intact. Yeah. Heat a large saucepan over a high heat at the muscles and the vegetables and the ale. Next, cover and cook, shaking the pan occasionally, for 4 to 5 minutes. Into the shells have opened. Discard any mussels that remain closed. Strain the muscles through a colander, reserving a little bit a little. Look the cooking liquid. Place the cooking liquid into a large pan over high heat and bring to the boil. Continue boiling until it reduces down to one third, staring the creme fresh. Yes, that's right. We did say four tablespoons isn't just enough, just enough. And the chopped a herd was the terror of the parsley. The tarot. Check the seasoning, but you probably won't need any. Pour this mix back over the muscles and served with warm, crusty bread if you like. And a glass of ale alongside isn't bad either. Although this between you and me, I prefer a Chateau Block 2000 and seven Very fine recipe from Tom carried with book Proper pub food. What a waste of time