5/5/2023 0 Comments My recipes recipe for mussels![]() ![]() SO GOOD!ĬRAVING MORE? SIGN UP FOR THE DIETHOOD NEWSLETTER FOR FRESH NEW RECIPES DELIVERED TO YOUR INBOX!įOLLOW DIETHOOD ON FACEBOOK, TWITTER, PINTEREST AND INSTAGRAM FOR ALL OF THE LATEST CONTENT, RECIPES AND UPDATES. You know what, though? It’s even better when you add all of these pretty little mussels over a mound of pasta. The crunch, especially, blew my mind.īut it goes without saying that any type of garlic-butter combo is always the part I love in a recipe, and given my fascination with that, it was only a matter of time before I added it to all my seafood. I swear that a little goes a long way and it really makes the mussels POP. She was right! BUT not before I added some garlic to it all. USE me so those mussels becometh the love of thy life . Until the oven winked at me and said, Come hither, and use me. My husband loves to slurrrrp up them mussels. I used to hate green beans, but once I roasted them? WOOOOT! I was IN! How’s that for better taste? Everything that is roasted becomes my new favorite. So in terms of discussing, I guess I’m just going to tell you that I made these mussels. More importantly, it’s been way too long since we discussed garlic butter. Remind me again, why I haven’t moved to a very warm State? Duh! It’s windy, it’s freezing cold, and it’s raining. Hello Hello! Wednesday, you’re beautiful! …that’s a lie. They all have a grassy looking “beard” attached to their shells, tear that off or cut of with scissors as well.Everyone’s over here like, working on their Superbowl menu, liiiike? and I’m like, what’s for Valentine’s Day dinner?!? Mussels, of course! Scrub the remaining ones with a sponge to remove any access dirt. If they are open then they are already dead. Stick them under cold running water and pick through, discarding any shells that refuse to close. * Like all seafood mussels can be extremely dangerous if they are not fresh. I will do a how to step by step quite soon… but I needed to get this recipe up per some of my students’ requests □ ![]() I had my students make this dish in my Under the Sea cooking class and it was a raging success! The simplicity of it does not over shadow the uber flavorful broth and succulent seafood. Just place them to steep when you start prepping everything for your dish. You only need 4-5 little stigmas for this dish steeped in hot water. ![]() It also gives dishes a signature bright yellow color (think Paella). You will find that saffron is used in seafood dishes frequently particularly due to its earthy fragrance. Why? Because each of this stigmas is hand picked. It is considered one of the most expensive foods in the world and the most expensive spice. Saffron is the stigmas of the saffron crocus flower. I use a rather unusual ingredient in this dish: saffron. This dishes’ simple flavors combine and form an incredible broth perfect for dipping a whole wheat crostini into. So I decided to make him something healthy yet still allow him to feel like he indulged. I knew this called for an arsenal of seafood. Remove and discard the thyme sprigs, bay leaf and any unopened mussels. Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened. Add the thyme, bay leaf and wine, and increase the heat to high. He was not in a particularly pleasant mood to say the least… Soften the onion and garlic in the butter over medium to low heat. On a random Tuesday when I was doing my weekly grocery shopping, I had the hubs on the phone asking him what he wanted to eat this week. Particularly, my husband’s face □ Those days that he is down and out and needs a pick me up…I know the shortest distance is through his stomach.Īnd 90% of the time this remedy calls for seafood the hub’s favorite food of all time. Very few things in life give me as much pleasure as putting a smile on people’s faces with my food. An elegant dinner that is made in less than 10 minutes has never tasted this good! An incredibly simple steamed mussels and shrimp recipe full of garlic, saffron and white wine. ![]()
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