{"id":10624,"date":"2022-11-25T13:14:32","date_gmt":"2022-11-25T12:14:32","guid":{"rendered":"https:\/\/blogg.land.se\/skog-till-bord\/?p=10624"},"modified":"2022-11-25T15:48:51","modified_gmt":"2022-11-25T14:48:51","slug":"moules-frites","status":"publish","type":"post","link":"https:\/\/blogg.land.se\/skog-till-bord\/moules-frites\/","title":{"rendered":"Moules Frites &#8211; kr\u00f6garnas lilla svarta"},"content":{"rendered":"<p><strong>Moules Frites \u2013 vinkokta musslor serverade med pommes frites. Belgisk r\u00e4tt som blivit v\u00e5r nya krogfavorit. V\u00e4lkommen in i k\u00f6ket!<\/strong><\/p>\n<p>Har ni sett det? \u00d6verallt finns den, inte en krogmeny utan den belgiska musselfavoriten. Tallrikarna \u00e4r \u00f6verfulla och \u00e5ngande. Krispiga pommes vid sidan och ofta en klick aioli att doppa i. En alldeles ovanligt trevlig och otvungen r\u00e4tt att plocka med.<\/p>\n<p>\u00c4r du alldeles ovan vid att hantera f\u00e4rska musslor kan jag tala om att det knappast finns n\u00e5got enklare. Och fort g\u00e5r det. N\u00e5gra saker ska man t\u00e4nka p\u00e5. L\u00e5t oss klara av dem f\u00f6rst.<\/p>\n<h2>N\u00e5gra musseltips<\/h2>\n<ul>\n<li>Oftast s\u00e4ljs bl\u00e5musslor rengjorda i n\u00e4t om cirka 1 kg. En s\u00e5dan laddning r\u00e4cker till tv\u00e5 personer.<\/li>\n<li>Musslorna ska sk\u00f6ljas och de med trasigt skal ska sl\u00e4ngas.<\/li>\n<li>Hittar du musslor med \u00f6ppet skal kan de knackas i k\u00f6ksb\u00e4nken ett par g\u00e5nger. Det kan ta en stund innan de sluter sig och har inget h\u00e4nt inom n\u00e5gra minuter \u00e5ker de i soporna.<\/li>\n<li>V\u00e4lj en rej\u00e4l gryta eller kastrull f\u00f6r tillagningen. Blir det f\u00f6r tr\u00e5ngt n\u00e5r inte v\u00e4rmen alla p\u00e5 en g\u00e5ng och tillagningen blir oj\u00e4mn.<\/li>\n<li>Efter 4 \u2013 5 minuter har de flesta \u00f6ppnat sig. Sleva upp dem i tallrikar och koka slutna musslor ytterligare n\u00e5gon minut. Vill de inte ska de sl\u00e4ngas. Kanske har jag en ovanligt p\u00e5litlig musselleverant\u00f6r, men faktum \u00e4r att jag aldrig beh\u00f6vt sl\u00e4nga en enda.<\/li>\n<li>N\u00e4r du l\u00e4gger musslorna i kastrullen ska allt annat vara f\u00e4rdigt, de \u00e4r absolut godast helt nykokta.<\/li>\n<\/ul>\n<p>Till musslorna ska det vara krispiga frites \u2013 pommes. Vill du g\u00f6ra egna s\u00e5 finns<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/pommes-de-lux-fulmaten-blir-finkak\/\"> recept vid l\u00e4nken h\u00e4r<\/a>. Aioli \u00e4r verkligen gott till och den enklaste varianten g\u00f6r du genom att blanda f\u00e4rsk, riven vitl\u00f6k i majonn\u00e4s. Den som \u00e4r p\u00e5 det hum\u00f6ret kan snabbt g\u00f6ra sin egen majjo och<a href=\"https:\/\/blogg.land.se\/skog-till-bord\/majonnas-en-grundsas-att-beharska\/\"> recept finns h\u00e4r<\/a>. Nu s\u00e4tter vi ig\u00e5ng.<\/p>\n<h2>Moules Frites<\/h2>\n<p>2 personer<\/p>\n<ul>\n<li>1 kg bl\u00e5musslor<\/li>\n<li>1 schalottenl\u00f6k, finhackad<\/li>\n<li>1 stor vitl\u00f6ksklyfta, finhackad<\/li>\n<li>en nypa f\u00e4nk\u00e5lsfr\u00f6, grovt krossad<\/li>\n<li>1 \u00bd dl vitt vin<\/li>\n<li>1 \u00bd dl gr\u00e4dde<\/li>\n<li>ev \u00bd msk koncentrerad skaldjursfond<\/li>\n<li>peppar<\/li>\n<li>salt<\/li>\n<li>2 msk persilja, finhackad<\/li>\n<\/ul>\n<h4>Tillbeh\u00f6r<\/h4>\n<ul>\n<li>frites \u2013 pommes frites<\/li>\n<li>aioli<\/li>\n<\/ul>\n<ol>\n<li>Sk\u00f6lj musslorna och f\u00f6lj r\u00e5den ovan.<\/li>\n<li>Hetta upp olja i en rymlig gryta. Stek l\u00f6k och vitl\u00f6k hastigt innan f\u00e4nk\u00e5lsfr\u00f6, vin och gr\u00e4dde h\u00e4lls i.<\/li>\n<li>Jag brukar anv\u00e4nda lite fond, men vanligast \u00e4r att man k\u00f6r utan. Krydda med peppar och lite salt.<\/li>\n<li>Koka upp rej\u00e4lt innan musslorna l\u00e4ggs i. Locket p\u00e5 i 4 &#8211; 5 minuter. Kika och sleva upp alla \u00f6ppnade musslor i djupa tallrikar. L\u00e4gg p\u00e5 locket och koka n\u00e5gon minut till. L\u00e4gg upp resten och sl\u00e4ng eventuellt o\u00f6ppnade.<\/li>\n<li>R\u00f6r ner persiljan och h\u00e4ll s\u00e5sen \u00f6ver faten. Servera genast med frites och aioli.<\/li>\n<\/ol>\n<p>Kniv och gaffel, eller? Nej, men en sked till spadet \u00e4r bra. Annars \u00e4r det h\u00e4r typisk plockmat och vanligt \u00e4r att man antingen anv\u00e4nder ett tomt musselskal som en t\u00e5ng f\u00f6r att plocka ut de andra. En skalhalva \u00e4r ett alternativ som funkar som en sorts sked. Fritsen \u00e4ter man med h\u00e4nderna.<\/p>\n<p>Ett tips \u00e4r att l\u00e4gga fram rej\u00e4la servetter. Allt gott! H\u00e4lsar Kat : )<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Moules Frites \u2013 vinkokta musslor serverade med pommes frites. Belgisk r\u00e4tt som blivit v\u00e5r nya krogfavorit. V\u00e4lkommen in i k\u00f6ket!<\/p>\n","protected":false},"author":152,"featured_media":10626,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[63],"tags":[740,741],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v19.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Moules Frites - kr\u00f6garnas lilla svarta - Skog till bord | Katarina Ekestr\u00f6m<\/title>\n<meta name=\"description\" content=\"Moules Frites \u2013 vinkokta musslor serverade med pommes frites. Belgisk r\u00e4tt som blivit v\u00e5r nya krogfavorit. 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