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| − | [[category:Sam_I_Am's Recipes]] | + | #REDIRECT [[Mussel]] |
| − | [[category:Seafood]]
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| − | [[Category:Mussel]]
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| − | [[category:Dinner]]
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| − | [[category:Main Course]]
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| − | Submitted by [[:category:Sam_I_Am's Recipes|Sam_I_Am]].
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| − | I used 2 lbs of canadian mussels. That's probably like 2.2 lbs american...
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| − | [[image:Mussels-0.jpg]]
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| − | Lightly scrub off the grit as you free them from their cramped bag. As you clean them, move them to their final resting place. I suggest using a strainer in your brand new, gorgeous, 9qt Le Crueset.
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| − | [[image:Mussels-1.jpg]]
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| − | Sweat whatever aromatics you have around. I used:
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| − | * 1/2 Red Onion
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| − | * 1/2 Yellow Onion
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| − | * 1 Shallot
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| − | * 6 cloves Garlic
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| − | * pinch Salt
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| − | * 3 T Olive Oil
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| − | [[image:Mussels-2.jpg]]
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| − | Add
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| − | * couple tomatoes
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| − | * 2 cups of wine.
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| − | Bring to a simmer and return the strainer 'o mussels. Cover and steam for 3 minutes. Remove the guys that have opened and steam for another minute. Remove the guys that have opened since, and toss the ones that never opened. (I had 1.)
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| − | Remove 10 of the mussels from their shells and puree with the liquid and veggies. Pour over the other mussels.
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| − | [[image:Mussels-4.jpg]]
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| − | We served this incredibly 'rustic'; we just put the bowl in the middle and gave everybody a small plate and half a baguette. It was very communal. :)
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