While planning the dinners I would prepare for this week, I stumbled across Prince Edward Island Mussels on Fresh Direct's site. The thought of preparing shell fish makes me a wee bit nervous, but I decided to give it a go.
...and it was a smashing success!
Menu:
2lbs Mussels (live and rinsed)
1 Cup White Wine
4 shoots scallion, chopped
3 tbsp unsalted butter
5 leaves sage
1 tbsp garlic, chopped
Method:
Brown sage, butter, garlic
Add mussels, wine, toss and cover for ten minutes.
Sides:
Bruschetta:
Six thin slices of whole wheat baguette
Painted with extra virgin olive oil and top with chopped byzantine olives and ripe tomatoes. Bake at 350 for 10 minutes.
Green beans w/ Chorizo
1/2 lb fresh green beans, ends cut off
3 chorizo sausages, sliced
1 tsp cayenne
Saute covered on medium heat for 12 minutes, or until green beans are tender.
The mussels were too much for two (and Pug), but I would love to have a few friends over and prepare them again!
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