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Old 09-02-2011, 08:36 AM   #61
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Quote:
Originally Posted by Luca Lazzari View Post
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!
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Old 09-02-2011, 08:52 AM   #62
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Quote:
Originally Posted by Timothy View Post
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...
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Old 09-02-2011, 09:16 AM   #63
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Quote:
Originally Posted by Luca Lazzari View Post
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...
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.
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Old 09-02-2011, 12:07 PM   #64
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This is my fav crab and pasta dish, I dont use fresh crab I use the sterilised claw meat you can buy in costco.
I eyeball everything so this should be about right.
Put two to three cups of olive oil in a pan and add fine diced red chilli and shallots to taste. Heat gently to infuse the oil, put two handfuls of cherry toms in and increase the heat gently till they split, give them a stab and mix with a fork to aid the splitting.Add the crab meat and keep the heat low till you get to a light simmer(if you have done it right it should look like oily puke) dump in cooked drained and hot linguine enough for 4 people, quickly stir, the linguine will act as a sponge and soak up the oily tomatoeeeee and chilli flavored liquid.
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Old 09-02-2011, 12:13 PM   #65
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Quote:
Originally Posted by Luca Lazzari View Post
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.
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Old 09-02-2011, 12:14 PM   #66
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Quote:
Originally Posted by Timothy View Post
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.
As I read it I can taste it.
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Old 09-02-2011, 12:32 PM   #67
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bolas, i like the crab recipe, but did you really mean cups of olive oil?

no wonder your demeanor is so slick...
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Old 09-02-2011, 05:18 PM   #68
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Quote:
Originally Posted by Bolas De Fraile View Post
He was correct, visit Brugge the trappist beer is great,the chocolate is fab and the moule and frit are fantastic.
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!
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Old 09-02-2011, 05:20 PM   #69
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Quote:
Originally Posted by Timothy View Post
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.
Now I MUST go get the 6 pounds of mussels!

Thanks Timothy for the garlicky recipe
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Old 09-03-2011, 12:02 AM   #70
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There is a restaurant in town here that cooks mussles in wine, tomatoes, garlic and butter. They are so good. They serve them with bread to sop up the yummy sauce.
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