Mussels marinière Ingredients: parsley - 1 level teaspoon of - flour - salt - 30 g of - butter - or margarine pepper - 4 l of - mussels - 2 shallots - 15 cl of - dry white wine.
Utensils：
5'- + QUICK- with the AirFryer- Save- 5min- cooking with the AirFryer- with- 1 casserole dish- 1 1 Oven- ovens 1 fork- 1 Gratin dish- oven dishes 1 kitchen scales- scales 1 dish-
Total time: 1 hour Preparation: 45 min Rest:- Cooking: 15 min
Phase 1
Chop the shallots.
Phase 2
Scrape the mussels well and wash them. Put it ons in a casserole dish with 1 knob of butter, chopped shallots and white wine.
Phase 3
Open them in the covered casserole dish, over high heat for a few minutes. Mix 2 or 3 times during cooking.
Phase 4
As soon as they are open, remove the mussels from the casserole dish, retaining the cooking juices. Place them in a deep dish and keep them warm.
Phase 5
Return the juice to the heat. Mix 1 teaspoon of flour with the same volume of butter or margarine with a fork. Add everything to the juices from cooking the mussels on the fire. Let it boil for a moment. Salt and pepper.
Phase 6
Pour over the mussels. Sprinkle with chopped parsley and serve.
Utensils：
5'- + QUICK- with the AirFryer- Save- 5min- cooking with the AirFryer- with- 1 casserole dish- 1 1 Oven- ovens 1 fork- 1 Gratin dish- oven dishes 1 kitchen scales- scales 1 dish-
Total time: 1 hour Preparation: 45 min Rest:- Cooking: 15 min
Phase 1
Chop the shallots.
Phase 2
Scrape the mussels well and wash them. Put it ons in a casserole dish with 1 knob of butter, chopped shallots and white wine.
Phase 3
Open them in the covered casserole dish, over high heat for a few minutes. Mix 2 or 3 times during cooking.
Phase 4
As soon as they are open, remove the mussels from the casserole dish, retaining the cooking juices. Place them in a deep dish and keep them warm.
Phase 5
Return the juice to the heat. Mix 1 teaspoon of flour with the same volume of butter or margarine with a fork. Add everything to the juices from cooking the mussels on the fire. Let it boil for a moment. Salt and pepper.
Phase 6
Pour over the mussels. Sprinkle with chopped parsley and serve.