They were good, we tried to buy more on the next pickup day but they were sold out. 😞 Anyway, here's Lorraine's recipe, Rinse and de-beard mussels, make sure none are open or cracked. Any that are open tap them and make sure they close. If they don’t then discard those. Sauté shallots and a bit of garlic in olive oil until softened. Deglaze pan with one cup of dry white wine (Lorraine used a Sauvignon Blanc) Add mussels and cover to steam over medium heat for 4-5 minutes, shake pan halfway through to make sure all the mussels get evenly heated. At end add a bit of butter and serve with crusty bread, enjoy
A well-done video. Helpful with arrival and docking details, local interest information and cooking tips!
Thanks Norm
Those muscles look delicious! Please share the recipe at the next rendezvous! :)
They were good, we tried to buy more on the next pickup day but they were sold out. 😞
Anyway, here's Lorraine's recipe,
Rinse and de-beard mussels, make sure none are open or cracked. Any that are open tap them and make sure they close. If they don’t then discard those.
Sauté shallots and a bit of garlic in olive oil until softened.
Deglaze pan with one cup of dry white wine (Lorraine used a Sauvignon Blanc)
Add mussels and cover to steam over medium heat for 4-5 minutes, shake pan halfway through to make sure all the mussels get evenly heated.
At end add a bit of butter and serve with crusty bread, enjoy