{"id":12690,"date":"2014-09-07T15:28:07","date_gmt":"2014-09-07T13:28:07","guid":{"rendered":"https:\/\/grandgourmand.de\/moules-a-la-creme\/"},"modified":"2023-02-03T18:47:14","modified_gmt":"2023-02-03T17:47:14","slug":"moules-a-la-creme","status":"publish","type":"post","link":"https:\/\/grandgourmand.de\/en\/moules-a-la-creme\/","title":{"rendered":"Moules \u00e0 la cr\u00e8me"},"content":{"rendered":"\n
\"Moules<\/a>
Moules \u00e0 la cr\u00e8me<\/figcaption><\/figure>\n\n\n\n
\n
\"\"
little harbour<\/figcaption><\/figure>\n\n\n\n
\"\"
La Mar\u00e9e<\/figcaption><\/figure>\n<\/figure>\n\n\n\nE<\/span>xcellent moules can be enjoyed in the small coastal town of Barfleur in Normandy. The place nestles romantically on the banks of a small bay. There are some restaurants in the harbour that all have moules \u00e0 la cr\u00e8me on their menu. They can be eaten traditionally with cr\u00e8me, or “pimped up” with cider or calvados. Norman milk products have an excellent reputation, the taste is convincing, this is certainly due to their relatively high fat content, the consistency of the cream is unsurpassed and gives all dishes a soft aroma.<\/p>\n\n\n\n

Moules \u00e0 la Cr\u00e8me<\/h4>\n\n\n\n

\"Leicht\"<\/a><\/h4>\n\n\n\n

Ingredients for 4 Persons:<\/h4>\n\n\n\n
    \n
  • 2 KG mussels<\/li>\n\n\n\n
  • 300 G cr\u00e8me fra\u00eeche<\/li>\n\n\n\n
  • 60 g butter<\/li>\n\n\n\n
  • 6 shallots<\/li>\n\n\n\n
  • 1 clove of garlic<\/li>\n\n\n\n
  • some salt and pepper<\/li>\n\n\n\n
  • 125 ML Cidre Douce<\/li>\n\n\n\n
  • 300 ML water (if required)<\/li>\n<\/ul>\n\n\n\n

    Preparation:<\/h4>\n\n\n\n

    Wash the mussels well and put them aside. Chop the chalots and garlic into small cubes and saut\u00e9 them in a large pan with butter until glazed. Stir in the cr\u00e8me fra\u00eeche and simmer over low heat. Add cider.
    \nPass the mussels through the broth until they all get a little bit of the sauce, and so the taste may take on.
    \nCover the pot and steam the mussels for about 15 minutes at medium heat.
    \nMatching: Good French fries and\/or baguette. It is recommended to drink a cool cider or white wine.<\/p>\n\n\n\n

    Recipe tastefully analyzed and written down in: Barfleur, Restaurant La Mar\u00e9e<\/p>\n","protected":false},"excerpt":{"rendered":"

    Excellent moules can be enjoyed in the small coastal town of Barfleur in Normandy. The place nestles romantically on the banks of a small bay. There are some restaurants in the harbour that all have moules \u00e0 la cr\u00e8me on their menu.<\/p>\n","protected":false},"author":3,"featured_media":11789,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[2],"tags":[],"class_list":["post-12690","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-unkategorisiert"],"aioseo_notices":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/grandgourmand.de\/wp-content\/uploads\/2014\/09\/moules-1.jpg","jetpack_shortlink":"https:\/\/wp.me\/paBxrl-3iG","_links":{"self":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/12690","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/comments?post=12690"}],"version-history":[{"count":0,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/posts\/12690\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media\/11789"}],"wp:attachment":[{"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/media?parent=12690"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/categories?post=12690"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grandgourmand.de\/en\/wp-json\/wp\/v2\/tags?post=12690"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}