My family just dug up/collected about 40 local mussels. What is your favorite way to prepare them?
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6
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White wine, fresh thyme, chopped shallot. Steam in that liquid and when they're done, reduce, toss in some butter, and use as a sauce. |
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6
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Steam them in coconut milk with lemongrass, fresh basil, shallot, ginger. |
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4
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I just throw them in a pot with some garlic and basil and water, cook them for a few minutes, and then drench them in butter. Not particularly sophisticated, but very tasty! |
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3
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Scrub well. Steam w 1.5 inches water, garlic, white wine butter and a pinch of red pepper flakes. The broth will blow your mind. |
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3
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Three cheers for the white wine! I tend to use a drier white (enough to cover the mussels by half), then add whole smashed garlic cloves, diced shallots, some thyme, finely ground white pepper, and a touch of cayenne pepper. Once they've opened, more diced fresh thyme and some fresh sage chiffonade, reduce and a a tablespoon or eight of butter for the sauce. Delicious! |
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2
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Cooked in a coconut milk and Thai red curry sauce until they open, and then garnished with chopped cilantro, shredded Thai basil, and sliced green onion. |
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1
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Curried mussels ala McCormick's and Schmick's are my favorite. Sorry, no recipe. |
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