Wednesday, January 14, 2015
mussels and vermicelli ,long ,thin noodles ,are combined in a thin soup flavoured with a bouquet garni and saffron. the soup is poured over slices of toast to serve
ingredients
2 pints mussels
1 shallot
150 ml dry white wine
400 ml water
6 saffron strands
2 large onions
25 gram butter
1 bay leaf
25 gram vermicelli
8 small slices of toast
1 freshly ground black pepper
soupe aux moules - take
ingredients
2 pints mussels
1 shallot
150 ml dry white wine
400 ml water
6 saffron strands
2 large onions
25 gram butter
1 bay leaf
25 gram vermicelli
8 small slices of toast
1 freshly ground black pepper
soupe aux moules - take
