Moules Creme Dail. Lavez séchez et hachez le persil. Place a large saucepan over a moderate to high heat then add the shallot thyme and wine bring to a boil and simmer for two minutes.
Ajoutez la crème fraîche et le persil haché et laissez bien réchauffer pour lier le tout la sauce ne doit pas bouillir. Remove mussels from sauce and place in bowls. Lavez le moules et arrachez le filament marrons a laide dun petit couteau.
Bien les rincer sous leau froide en les frottant les uns contre les autres.
50 cl de crème fraîche semi-épaisse ou épaisse. It comes as no surprise that Belgians developed a taste for les moules. One of the classics of French cuisine moules marinière were invented back in the thirteenth century a staple that sailors used to cram their bellies with cheap ingredients that together tasted phenomenal. Add the leeks season with salt and white pepper and sauté until translucent about 5 or 6 minutes.
