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Before you jump to Moules Marinieres (Sailors Mussels) recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Can save you Dollars.
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Changing light bulbs is as good an area get started on as any. This will probably go beyond the kitchen, but that is okay. You need to change your incandescent lights with energy-saver, compact fluorescent light bulbs. Although costing a little more initially, these kinds of bulbs last as long as ten of the standard type as well as using a lot less energy. Making use of these longer-lasting lightbulbs has the particular benefit that many fewer lightbulbs make it into landfills. Coupled with different light bulbs, you have to learn to leave the lights off whenever they are not needed. In the kitchen is where you’ll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. And it’s not limited to the kitchen, it goes on in other parts of the house as well. Make a practice of having the lights on only when they are required, and you’ll be astonished at the amount of electricity you save.
As you can see, there are lots of little things that you can do to save energy, as well as save money, in the kitchen alone. Natural living is something we can all do, without difficulty. It’s about being sensible, usually.
We hope you got insight from reading it, now let’s go back to moules marinieres (sailors mussels) recipe. To make moules marinieres (sailors mussels) you need 8 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to cook Moules Marinieres (Sailors Mussels):
- Get 1 of large onion.
- Get 2 of garlic cloves (or 3 if you like strong flavour).
- Use 1 kg of fresh mussels (not greenlipped).
- Get 200 ml of fresh crisp white wine.
- Prepare 1 tsp of plain flour.
- You need 1 of salt and pepper.
- You need 1 of fresh crusty bread or baguette.
- Use 1 of chopped parsley (optional).
Steps to make Moules Marinieres (Sailors Mussels):
- Clean the mussels in a sink of water and remove the beards (your fishmonger MAY do this for you but I always do my own). THROW OUT ANY THAT DO NOT CLOSE WHEN YOU TAP THEM SHARPLY (note: I do not use greenlipped mussels as they are tough and chewy the smaller black ones are way better).
- Chop onion and garlic.
- Sautee onion and garlic until soft but do not let it brown.
- Add the mussels to the pan with onion and garlic.
- Pour over the wine. COVER and cook the mussels for about ten minutes until they are all open.
- Meanwhile, mix the flour and butter to a paste.
- Strain the wine into another small pan and boil rapidly then add the butter/flour paste and mix into the liquid. Reduce heat and simmer until the sauce thickens (about 3 or 4 mins).
- Optional – sprinkle parsley sprigs onto mussels.
- Season with salt and pepper to taste and serve with crusty bread/baguette.
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