Topic: Recipe
Cuisine: Continental
Kevin asked and I responded.
1 batch of your mollusks (about a dozen)
1/4 cup white cooking wine
2 cloves chopped garlic
1 tablespoon olive oil.... or butter.
french bread for dipping
clean the mollusks under cold water with old toothbrush / scour thinger
heat a large pan to medium high heat... big enough so that the mussels don't stack... if you don't have one that big just use the widest thing you have that'll hold them all.
saute garlic in the oil a bit then put in the mollusks. pour in wine. cover.
these cook pretty fast so keep an eye on them for when they open. if they're stacked a bit stir them around so that the unopened ones on the bottom can open.
filter the juice if you think it's needed (if there's sand). Take 4 roasted garlic cloves and sautee with the juice. You can thicken this up a bit with some cornstarch or flour.
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