Timothy
Head Chef
I LOVE garlic. I'll surely try this, thanks Timothy
I also love garlic!
When you make this, buy twice as many mussels as you normally would.
None will go to waste....
I could eat these until they come out my ears!
I LOVE garlic. I'll surely try this, thanks Timothy
I also love garlic!
When you make this, buy twice as many mussels as you normally would.
None will go to waste....
I could eat these until they come out my ears!
Me too I'm a mussels addict!!!
I was talking with a friend of mine yesterday. He came back from Belgium and said that up there they are mad about mussels and chips!
I must visit that beautiful nation...
He was correct, visit Brugge the trappist beer is great,the chocolate is fab and the moule and frit are fantastic.Me too I'm a mussels addict!!!
I was talking with a friend of mine yesterday. He came back from Belgium and said that up there they are mad about mussels and chips!
I must visit that beautiful nation...
As I read it I can taste it.You might love this one:
Mussels with Garlic Cream Sauce
Ingredients:
1/4 cup butter
1 cup chopped fresh fennel
2 shallots, chopped
4-10 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels
Method:
Melt butter in heavy large pot over medium-high heat.
Add chopped fennel, shallots, garlic and fennel.
Sauté until fennel is tender, about 5 minutes.
Add wine and cream and boil until liquid thickens, about 10 minutes.
Add mussels. Cover and cook until mussels open, about 5 minutes.
Divide mussels among 6 shallow bowls (discard any mussels that do not open).
Ladle broth over and serve.
He was correct, visit Brugge the trappist beer is great,the chocolate is fab and the moule and frit are fantastic.
You might love this one:
Mussels with Garlic Cream Sauce
Ingredients:
1/4 cup butter
1 cup chopped fresh fennel
2 shallots, chopped
4-10 garlic cloves, chopped
2 teaspoons fennel seeds
1 1/2 cups dry white wine
1/2 cup whipping cream
3 pounds mussels
Method:
Melt butter in heavy large pot over medium-high heat.
Add chopped fennel, shallots, garlic and fennel.
Sauté until fennel is tender, about 5 minutes.
Add wine and cream and boil until liquid thickens, about 10 minutes.
Add mussels. Cover and cook until mussels open, about 5 minutes.
Divide mussels among 6 shallow bowls (discard any mussels that do not open).
Ladle broth over and serve.
I thought that too but it was explained to me that most sauces for pasta need stock so the evoo is the stock.bolas, i like the crab recipe, but did you really mean cups of olive oil?
no wonder your demeanor is so slick...
In Brugge there is a brewery that produce a huge range of beer, you pay to be shown around then there is a drink as much as you can tasting.Yes, he talked to me about the trappist beer too...
This friend of mine is a beer maniac, he produces his own stuff, that I never tasted. It's time to give it a try!
There is a restaurant in town here that cooks mussels in wine, tomatoes, garlic and butter. They are so good. They serve them with bread to sop up the yummy sauce.
Timothy said:When you said "They serve them with bread to sop up the yummy sauce", I could actually taste the flavor. It's one of my favorite tastes in the world.
Wine-Tomatoes-Garlic-Butter...what could possibly be wrong with that? Put some over-cooked moose butt in it and I might still eat it.
As long as there was enough garlic...
LOL! I've never had moose but if over cooked moose butt is anything like overcooked venison rump roast I say why ware such a tasty sauce. I'll just eat with the bread.
Also a huge fan of sushi, don't get the opportunity to eat this often as there is no decent sushi restaurant in my area. It's a real shame
$350 for a counter-top sushi freezer like mine and you can have high-end restaurant quality sushi at 65 cents per/piece, for as long as you like.
PM me if you're interested and I'll give you the "How To". Or, if several people PM me, I'll make a thread of it.