{"id":309,"date":"2017-09-29T15:10:32","date_gmt":"2017-09-29T13:10:32","guid":{"rendered":"https:\/\/www.epicesdumonde.com\/blog\/?p=309"},"modified":"2017-10-13T09:03:49","modified_gmt":"2017-10-13T07:03:49","slug":"moules-au-curry","status":"publish","type":"post","link":"https:\/\/epicesdumonde.com\/blog\/moules-au-curry\/","title":{"rendered":"Moules au curry"},"content":{"rendered":"\n\n
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\n 5\/5 - (1 vote) <\/div>\n <\/div>\n

Le mois de janvier, comme tous les mois en \u00ab\u00a0r\u00a0\u00bb, est un bon mois pour les moules ! J\u2019ai pu me procurer des belles moules de bouchot bien charnues, que j\u2019ai cuisin\u00e9es pour mon plus grand plaisir. J\u2019ai choisi cette fois de les accommoder avec du\u00a0curry \u00e0 l\u2019ancienne<\/a>, et du vin blanc : un r\u00e9gal ! Il faut passer un peu de temps pour les nettoyer, mais la d\u00e9gustation vaut le coup.<\/p>\n

Ce curry \u00e0 l\u2019ancienne se compose de curry, fenugrec, cumin entier, coriandre, ail semoule, moutarde blonde en graines, et fenouil en graines.<\/p>\n