We had guests coming for dinner last night, along with the usual bunch of trick or treaters so it gave us a great opportunity to cook our little hearts out.
I had been to the fishmonger on friday and picked up Daniel's favourite; mussels. He was making them for lunch.
Daniel prepared the mussels by rinsing them under cold water, removing the 'beard' and making sure they were all closed. Any open mussels should be discarded.
Then, he fried a chopped shallot and a crushed clove of garlic in a couple of tablespoons of olive oil, threw in the mussels and a glass of white wine. This bubbled up, burning off the alcohol, he added chopped parsley and covered the saucepan for about 4 minutes, until the mussels opened up wide, and the flesh was still a little bouncy.
We had them with fresh homemade bread and butter to mop up the liquor.
Yummmmm!!
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