{"id":2073,"date":"2012-08-04T09:00:51","date_gmt":"2012-08-04T08:00:51","guid":{"rendered":"http:\/\/recettes.keke-geek.fr\/?p=2073"},"modified":"2012-08-04T09:00:51","modified_gmt":"2012-08-04T08:00:51","slug":"moules-au-roquefort","status":"publish","type":"post","link":"https:\/\/recettes.keke-geek.fr\/?p=2073","title":{"rendered":"Moules au Roquefort #"},"content":{"rendered":"

Pr\u00e9paration : 10 mn\"\"<\/a><\/span><\/strong>
\nCuisson : 5 mn<\/span><\/strong>
\nIngr\u00e9dients (pour 4 personnes) :<\/span><\/strong>
\n– 4 l de moules de bouchot ou de corde
\n– 100 g de roquefort
\n– 50 g de cr\u00e8me fra\u00eeche
\n– origan ou marjolaine
\n– romarin
\n– poivre noir
\nPr\u00e9paration :<\/strong><\/span>
\n1 – Nettoyez les moules, arrachez le byssus (les filaments d’attache), \u00f4tez les \u00e9ventuelles balanes (comme des coquillages, mais ce sont en fait des crustac\u00e9s, lesquels se d\u00e9tachent \u00e0 la cuisson et g\u00e2tent la sauce), et rincez-les en les remuant, ne les laissez surtout pas tremper, la moule va croire la mer remont\u00e9e et commencer son travail de filtration, vous obtiendrez tr\u00e8s vite des coquillages rinc\u00e9s de l’int\u00e9rieur \u00e0 l’eau douce, ce qui n’est pas bon.
\n2 – Mettez un peu de cr\u00e8me fra\u00eeche \u00e9paisse dans une casserole, et des petits cubes de roquefort, que vous ferez chauffer sans faire fondre totalement le fromage.
\n3 – Faites chauffer un peu d’huile d’olive au fond d’une cocotte, et versez y les moules \u00e0 ouvrir \u00e0 couvert. Remuez r\u00e9guli\u00e8rement, en cours de chauffe, ajoutez un peu d’origan et de poivre noir.
\n4 – Lorsque les moules sont toutes ouvertes, ajoutez la cr\u00e8me au fromage, m\u00e9langez bien et servez tout de suite<\/p>\n","protected":false},"excerpt":{"rendered":"

Pr\u00e9paration : 10 mn Cuisson : 5 mn Ingr\u00e9dients (pour 4 personnes) : – 4 l de moules de bouchot ou de corde – 100 g de roquefort – 50 g de cr\u00e8me fra\u00eeche – origan ou marjolaine – romarin – poivre noir Pr\u00e9paration : 1 – Nettoyez les moules, arrachez le byssus (les filaments […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-2073","post","type-post","status-publish","format-standard","hentry","category-coquillages"],"_links":{"self":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts\/2073","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=2073"}],"version-history":[{"count":0,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=\/wp\/v2\/posts\/2073\/revisions"}],"wp:attachment":[{"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2073"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2073"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recettes.keke-geek.fr\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2073"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}