Court-Bouillon and cooking mollusks with Gérald Passédat, recipe and technique on Gourmetpedia
Court-Bouillon and cooking mollusks with Gérald Passédat, recipe and technique on Gourmetpedia
Ingredients
- - Mollusks and squid or Oysters
- - 2 liters (8 cups) white Haut-Poitou wine
- - 1 liter (4 cups) sherry vinegar
- - 5 liters (20 cups) water
- - Leek
- - Fennel
- - Thyme, bay leaf, parsley
- - Carrots
- - 1 onion
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