{"id":6061,"date":"2019-09-13T14:40:40","date_gmt":"2019-09-13T18:40:40","guid":{"rendered":"https:\/\/epuree.ca\/?p=6061"},"modified":"2024-05-16T09:05:48","modified_gmt":"2024-05-16T13:05:48","slug":"recette-de-moules-sauce-a-la-creme-au-safran-et-puree-de-carottes","status":"publish","type":"post","link":"https:\/\/epuree.ca\/en\/recette-de-moules-sauce-a-la-creme-au-safran-et-puree-de-carottes\/","title":{"rendered":"Mussels with cream sauce, saffron and carrot pur\u00e9e"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"6061\" class=\"elementor elementor-6061\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-5b66e3cc elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"5b66e3cc\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6a01fd96\" data-id=\"6a01fd96\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-36809848 elementor-widget elementor-widget-text-editor\" data-id=\"36809848\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Ingredients<\/h2>\n<p><strong>(4 servings)<\/strong><\/p>\n<ul>\n<li>3 \u00bd pounds of cleaned mussels<\/li>\n<li>1 bag of carrot puree <em>\u00c9pur\u00e9e<\/em><\/li>\n<li>1 cup of white wine<\/li>\n<li>2 shallots, finely chopped<\/li>\n<li>2 tablespoons of butter<\/li>\n<li>1 cup of cooking cream<\/li>\n<li>1 fennel<\/li>\n<li>1 teaspoon of saffron<\/li>\n<li>1 teaspoon of cumin<\/li>\n<li>1 \u00bd teaspoons paprika<\/li>\n<li>2 sprigs of thyme<\/li>\n<li>1 laurel leaf<\/li>\n<li>1 leek<\/li>\n<li>Olive oil<\/li>\n<li>1 tablespoon parsley and 1 tablespoon coriander, chopped<\/li>\n<li>1 clove of garlic<cite><\/cite><\/li>\n<\/ul>\n<!-- \/wp:quote -->\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-01787f8 elementor-widget elementor-widget-text-editor\" data-id=\"01787f8\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<h2>Preparation<\/h2>\n<ol>\n<li>In a large saucepan, sweat the leek, shallots, garlic, thyme and bay leaf in the butter. Do not brown. Season with salt and pepper.<\/li>\n<li>Deglaze with white wine. Add saffron, cumin, paprika, carrot pur\u00e9e and mussels.<\/li>\n<li>Meanwhile, chop the herbs and finely chop the fennel. Add a dash of olive oil, salt and pepper. Set aside and add the herbs before serving.<\/li>\n<li>Cover and stir occasionally. Cook over high heat about 5 minutes or until mussels open.<\/li>\n<li>Drain mussels with a skimmer. Discard unopened mussels. Add the cream, adjust the seasoning and pour the sauce over them.<\/li>\n<\/ol>\n<p>Serve with fries and enjoy!<\/p>\n<!-- \/wp:quote -->\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>Ingr\u00e9dients (4 portions) 3 \u00bd livres de moules nettoy\u00e9es 1 sac de pur\u00e9e de carottes \u00c9pur\u00e9e 1 tasse de vin blanc 2 \u00e9chalotes fran\u00e7aises hach\u00e9es finement 2 cuill\u00e8res \u00e0 soupe de beurre 1 tasse de cr\u00e8me \u00e0 cuisson 1 fenouil 1 cuill\u00e8re \u00e0 th\u00e9 de safran 1 cuill\u00e8re \u00e0 th\u00e9 de cumin 1 \u00bd cuill\u00e8re [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":15857,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[8,5,25],"tags":[],"class_list":["post-6061","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-carottes","category-recettes","category-toutes"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/6061","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/comments?post=6061"}],"version-history":[{"count":0,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/posts\/6061\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media\/15857"}],"wp:attachment":[{"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/media?parent=6061"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/categories?post=6061"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/epuree.ca\/en\/wp-json\/wp\/v2\/tags?post=6061"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}