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Friday 5 december 2008
21:20
Find in our guide
Main course / Fish and Seafood
to read : culinary lexicon
Alevin Curry
Alevin Curry
Cod “Rougail”
Cod “Rougail”
Corvina with Combava Tartar Sauce
Crab with spicy tomato dipping sauce
Drum fish en papillotte season with “French sea salt” by Brigitte Grondin
Fish Curry
Flambé Trout with vanilla sauce
Flambéd King Prawns
Flambéd Swordfish with a combava sauce
Herring “Rougail”
King Prawn Curry
Lobster curry
Lobster tails with vanilla sauce
Lobster with vanilla sauce
Mussel “Rougail”
Octopus Stew
Octopus Stew
Prawn Curry
Prawn Curry
Sardines
Shark “Massalé”
Swordfish “Massalé”
Trout served with watercress
Tuna “Massalé”
Tuna Curry
Tuna Curry
Mussel “Rougail”
rating :
Ingredients :
(for 4 personnes)-2kg mussels
-3 big onions
-8 small tomatoes
-Chilies
-Chives
-Salt and oil
Method :
To prepare the mussels: wash and shell them. Then, soak the mussels in water for one hour.Fry the mussels in a little oil.
Next, gently brown the finely chopped onions and tomatoes in a high-sided frying pan. Add the chili paste (crushed chili and salt) to taste. Dip the mussels into the sauce and simmer until the sauce reduces.
Sprinkle with chives and serve on a bed of white rice.
This month, Runweb propose to you to see :
(7)Miscellaneous (4)Exhibitions (3)Concerts
(3)Sport (1)Theatre Place
