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 French Moules Mariniere Recipe by Western.Chefs | ifood.tv
beurre manie, bouquet garni, pepper, parsley, shallot, mussel, white wine
Put the mussels into a large saucepan with the shallots, pepper, wine and bouquet garni. Cover the pan and bring to a boil, shaking the pan occasionally. Reduce the heat and simmer for 5 minutes. D...
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| Puree Saint Germain Recipe by Western.Chefs | ifood.tv
brine, beurre manie, croutons, beef stock, bouquet garni, pepper, peas, fat
Soak the peas in cold water for 2 to 3 hours. Drain the peas and put them into a large saucepan with the salted water. Bring the water to a boil, skimming off any scum. Partly cover the pan and coo...
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