I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...

...making a Vegan Version of each one...

... sometimes successfully - sometimes not...

Recipe Count 204/524 (from Julie's count) 672

Saturday, November 23, 2013

VEGAN MOULES À LA MARINIÈRE - II

[Mussels Steamed with Wine, Flavorings, and Bread Crumbs]

...it's been cold and drizzly here...normal November weather to be sure...and it's perfectly normal to want soup in weather like this too...

...first you'll need some seitan moules...and some onions cooked in Earth Balance until tender and translucent but not browned (I need to count how many times Julia says that)...I didn't photograph that part as I've done it a lot...
...add some dry white wine...
...and some fine white bread crumbs...Julia suggests a 'homemade type' of bread...
...stir in your herbs...
...and your vegan mussels...and cook over high heat...
...pour into a soup tureen...remove the bay leaf so no one gets that in their bowl...
...and serve...
...Julia says to ladle the mussels and sauce into soup plates...
...so I guess it's not technically a soup...
...not a soup...but we enjoyed our mussels and sauce like a soup...

Substitutions:
Seitan Mussels for the Mussels
Earth Balance for Butter


Recipe here: Mastering the Art of French Cooking

p. 228

1 comment:

Maureen said... Best Blogger Tips

That looks quite delish. I suppose there are other things that could go in instead of mussels.