I think I might like it better if I sauteed the onions before adding the wine and vinegar, just a little caramelization. I was so sure I would love this recipe given the earlier reviews, but I only liked it. This was easy and fantastic! but i added garlic and softened the garlic, shallots and onion in butter before adding the wine. OMG they were so good.and the broth was fabulous with dipped bread. WOW, never made mussels before and did for the first time for my mom as a treat. Didn't have a cheesecloth so we lined the strainer with paper towels, which worked just fine. Quick and easy, can't beat that at the holidays. Made this for Christmas Eve dinner (Feast of the Seven Fishes). I then sautéd scallops and served the mussels with a nice ladle of broth over gluten-free pasta. I used more garlic and less onion, steamed with a little dried marjoram, and subbed olive oil for butter. Definitely agree with the other reviews to add garlic. Have made this a few times and it's simple and really tasty. I have made the recipe as is, several times, and even my guests from Mediterranean countries were blown away! Evidently, it summoned memories of their summers along the Adriatic. The perfect dish for a chilly day.Įxcellent used 1T butter & 2 1/2 T olive oil & a strainer instead of cheesecloth, for an even easier and healthier dish. The resulting broth is very satisfying, especially with a big piece of crusty bread. I've found you don't really have to worry about exact measurements and you can add/sub other ingredients( lemon, olive oil, herbs etc.) to suit your taste. I've used this recipe several times and it's my favorite way to cook mussels. (Maybe a bit more than 5 minutes on my stove so the mussels are properly cooked?)ĭelicious and quick to prepare. Finally, I will try cooking these in a pot with a clear lid so as to better monitor the cooking process. I'll also heat up the pot on max heat before adding ingredients and mussels. I think in the future I will add a teaspoon of salt and a tablespoon of garlic to the mix. I used 1 tablespoon of salted butter and 2.5 tablespoons of olive oil but otherwise followed the recipe exactly. That's about what you can eat before you start to get tired of the work of pulling mussels from their shells. Finally, I would count on 1 pound of mussels per person. (It's a lot of butter!) I would also strongly recommend adding a generous helping of garlic and probably lemons/lemon juice. Very good but I would recommend using some olive oil instead of all the butter. So yummy!īland, not much flavor to this and where's the garlic? I would not make this again. I used leftover juice on angel hair noodles. It was very tasty! Without the salt, it was bland. I used a whole cup of wine for just less than 1 lb of mussels.
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