See Also: Moules a la Bordelaise(recipes)
bordelaise(dictionary)
Moules mariniere(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
Moules mariniere with cream, garlic and parsley(recipes)
Medicine Lodge Memorial Hospital- Medicine Lodge(health)
sympathetic(dictionary)
sympathetic(dictionary)
Sympathetic(medicine)
sympathetic blockade(medicine)

sympathetic plexuses (medicine) and Moules a la Bordelaise (recipes)


sympathetic plexuses (medicine)


sympathetic plexuses
Autonomic plexuses, in which postsynaptic sympathetic nerve fibres are predominant.


Moules a la Bordelaise (recipes)




Serves 4



Preparation time

less than 30 mins



Cooking time

less than 10 mins

















Ingredients



900g/2lb fresh mussels, washed and scrubbed125ml/4fl oz dry white wine2 tsp sunflower oil1 shallot, finely chopped1 clove garlic, crushed2 tomatoes, skinned, deseeded and chopped1 tbsp fresh parsley, chopped1 lemon, rindsalt and freshly ground black pepper40g/1½oz fresh wholemeal breadcrumbsknob of butter, melted



Method



1. Preheat a grill.2. Place the mussels and Wine in a large pan, cover and steam over a high heat until they have opened.3. Strain the mussels and discard the empty half shells and any mussels that have not opened. Reserve the Cooking liquor.4. Heat the oil and sauté the shallot and garlic for 2 minutes.5. Add the tomatoes, parsley, lemon, salt and pepper and stir in the reserved Cooking liquor.6. Simmer for 2 minutes.7. Arrange the mussels in a gratin dish. Pour over the sauce and sprinkle with breadcrumbs.8. Drizzle the melted butter over the top and place under a hot grill until the breadcrumbs are crisp.