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Old 11-07-2006, 09:06 AM   #11
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It's a soup/stew with origins in Louisiana. It can contain any combination of meats or seafoods and is thickened with a roux most of the time.

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Old 11-07-2006, 09:09 AM   #12
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Sounds good.... I think.
I'll have to try that some day....

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Old 11-07-2006, 09:11 AM   #13
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Originally Posted by Eaglelox
tell me about this de-sanding and beard thing please.
Most mussels we get here in US are farmed and have no beards nor sand. Still, it doesn't hurt to pick them over and scrub the shells JUST before adding to a recipe. Clams, on the other hand, often have sand inside them.

Don't wash bivalves until just before adding to your recipe, or the fresh water will kill them!

Wine is the food that completes the meal.
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