<\/h2>\n\n\n\n <\/p>\n\n\n\n
INGREDIENTS<\/p>\n\n\n\n
\u2022 2 kilo moules de Bouzigues (ou moules fra\u00eeches de bouchot)<\/p>\n\n\n\n
\u2022 3 gousses d’ail<\/p>\n\n\n\n
\u2022 2 \u00e9chalotes<\/p>\n\n\n\n
\u2022 4 branches de thym frais<\/p>\n\n\n\n
\u2022 3 feuilles de laurier<\/p>\n\n\n\n
\u2022 1 pinch branches de fenouil sec (ou sarments de vigne)<\/p>\n\n\n\n
\u2022 6 cuill\u00e8res \u00e0 soupe pastis<\/p>\n\n\n\n
\u2022 150 millilitre cr\u00e8me fra\u00eeche liquide enti\u00e8re (facultatif, pour une version onctueuse)<\/p>\n\n\n\n
\u2022 1 pinc\u00e9e de poivre<\/p>\n\n\n\n
\u2022 1 baguette de pain de campagne<\/p>\n\n\n\n
\u2022 30 grammes beurre demi-sel<\/p>\n\n\n\n
Etapes<\/p>\n\n\n\n
1. Pr\u00e9parer les moules: Triez les 2 kilos moules de Bouzigues (ou moules fra\u00eeches de bouchot) : jetez celles qui sont cass\u00e9es ou qui restent ouvertes apr\u00e8s une l\u00e9g\u00e8re pression. Grattez-les si besoin et \u00e9gouttez-les bien.<\/p>\n\n\n\n
2. Pr\u00e9parer le feu ou la plaque: Version traditionnelle : allumez un feu avec 1 branches de fenouil sec (ou sarments de vigne) dans un barbecue ou un foyer ext\u00e9rieur, et laissez-le se transformer en belles braises (20 \u00e0 30 minutes). Version plancha ou po\u00eale : faites chauffer \u00e0 feu vif.<\/p>\n\n\n\n
3. \u00c9mincer ail, \u00e9chalotes et aromates: Emincez finement les 3 gousses d’ail et les 2 \u00e9chalotes. Effeuillez une partie des 4 branches de thym frais et gardez quelques branches enti\u00e8res avec les 3 feuilles de laurier.<\/p>\n\n\n\n
4. Disposer les moules et les aromates: D\u00e9posez les moules \u00e9goutt\u00e9es sur la grille ou dans la po\u00eale\/plancha bien chaude, en une couche pas trop \u00e9paisse. Ajoutez aussit\u00f4t l’ail, les \u00e9chalotes, le thym et le laurier.<\/p>\n\n\n\n
5. Flamber au pastis: D\u00e8s que les premi\u00e8res moules commencent \u00e0 s’ouvrir, arrosez-les de 6 cuill\u00e8res \u00e0 soupe pastis et flambez imm\u00e9diatement avec une allumette ou un briquet longue tige, en vous \u00e9cartant l\u00e9g\u00e8rement. Laissez la flamme retomber d’elle-m\u00eame.<\/p>\n\n\n\n
6. Couvrir et laisser cuire: Couvrez d’un couvercle, d’une plaque m\u00e9tallique ou d’un torchon humide, et laissez cuire sans toucher. Secouez une fois \u00e0 mi-cuisson pour une ouverture homog\u00e8ne.<\/p>\n\n\n\n
7. V\u00e9rifier la cuisson et lier au besoin: Retirez et jetez les moules qui restent ferm\u00e9es. Si vous souhaitez la version onctueuse, versez la 150 millilitre cr\u00e8me fra\u00eeche liquide enti\u00e8re (facultatif, pour une version onctueuse) directement sur les moules br\u00fblantes et remuez d\u00e9licatement pour la r\u00e9partir dans le jus.<\/p>\n\n\n\n
8. Assaisonner et dresser: Ajoutez le 30 grammes beurre demi-sel coup\u00e9 en petits morceaux, poivrez avec 1 pinch poivre du moulin, et servez imm\u00e9diatement bien chaud avec la 1 baguette de pain de campagne pour saucer le jus au pastis.<\/p>\n\n\n\n
NOTES<\/p>\n\n\n\n
Attention au flambage : \u00e9cartez-vous et gardez le visage \u00e9loign\u00e9 de la po\u00eale ou de la grille au moment d’enflammer le pastis, et ayez un couvercle \u00e0 port\u00e9e de main pour \u00e9touffer la flamme si besoin. Ne salez pas les moules avant cuisson, elles le sont d\u00e9j\u00e0 naturellement. Si vous n’utilisez pas de cr\u00e8me, augmentez l\u00e9g\u00e8rement la quantit\u00e9 de pastis en fin de cuisson pour un jus plus parfum\u00e9.<\/p>\n\n\n\n
Id\u00e9es d’accompagnement :<\/strong><\/p>\n\n\n\n\nFrites maison<\/strong> \u2014 l’accord classique et increvable avec toute recette de moules, \u00e0 faire en cuisson double pour un croustillant parfait.<\/li>\n\n\n\nRiz pilaf l\u00e9ger<\/strong> \u2014 pour absorber le jus au pastis et \u00e0 la cr\u00e8me sans l’alourdir, un simple riz vapeur parfum\u00e9 au laurier fait tr\u00e8s bien l’affaire.<\/li>\n\n\n\nSalade de fenouil cru et roquette<\/strong> \u2014 le fenouil en accompagnement fait \u00e9cho aux notes anis\u00e9es du plat, avec une pointe de citron pour la fra\u00eecheur.<\/li>\n\n\n\nPain grill\u00e9 frott\u00e9 \u00e0 l’ail<\/strong> \u2014 une variante plus rustique de la baguette nature, pour saucer le jus tout en renfor\u00e7ant le c\u00f4t\u00e9 m\u00e9ridional du plat.<\/li>\n\n\n\nA\u00efoli l\u00e9ger en petit pot<\/strong> \u2014 pour ceux qui aiment tremper leurs frites ou leur pain dans une sauce \u00e0 l’ail, en clin d’\u0153il \u00e0 l’article pr\u00e9c\u00e9dent.<\/li>\n\n\n\nVin blanc sec du Languedoc<\/strong> \u2014 un Picpoul de Pinet ou une clairette du Languedoc bien frais, dont la vivacit\u00e9 \u00e9quilibre le gras de la cr\u00e8me et l’anis\u00e9 du pastis.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"Variante parfum\u00e9e de la brasucade traditionnelle : les moules sont flamb\u00e9es au pastis, dont les notes anis\u00e9es se marient naturellement avec le fenouil utilis\u00e9 pour le feu ou l’aromate. Une pointe de cr\u00e8me fra\u00eeche en fin de cuisson permet d’obtenir une version plus onctueuse, tr\u00e8s appr\u00e9ci\u00e9e sur les tables du bassin de Thau. INGREDIENTS \u2022 […]<\/p>\n","protected":false},"author":1,"featured_media":478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"rs_blank_template":"","rs_page_bg_color":"","slide_template_v7":"","tdm_status":"","tdm_grid_status":"","footnotes":""},"categories":[41,38],"tags":[],"class_list":["post-212","post","type-post","status-publish","format-standard","has-post-thumbnail","category-poissons-crustaces-fruits-de-mer","category-recettes"],"acf":[],"yoast_head":"\n
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