When my son Mike was younger he would only eat around the mussels leaving the rest. I could have told him to either eat the whole mussel or not at all but I didn't. In the end it payed off as now he eats the whole mussel. Pehaps if I had threatened him he might never learned to enjoy this sweet seafood crustacean which is still realitively inexpensive and is also a good farm product especially on Prince Edward Island famous for their mussels. This recipe is an excellent soup that would be a good starter for a fish dinner entre. ENJOY
INGREDIENTS:
; 2 to 3 lbs of mussels
1/2 of a 3lb chicken boiled
in 2 qts of water for broth
; 1 pint of creme fraiche
;1 cup of pinot grigio white wine
1 cup Marsala wine
1 tab if Millers or eqivilent chicken base
; 5 cloves of garlic smashed and minced
; 4 sprigs of parsley
1 sprig of thyme
1/2 tsp pepper
(optional) a good pinch of saffron
a good pinch of nutmeg
DIRECTIONS:
1. steam the mussels in 1 pint of
pinot grigio white wine and shell
the mussels and set both the mussels
and liquid aside
2.boil the 1/2 chicken in a soup pot with
2 qts of water in which you have added
1 tab of Millers Chicken Base or equivilent
for 1 1/2 hrs remove the chicken and save
for another dish and keep the liquid in the
pot
3. add the marsala wine, garlic, parsley, thyme,
nutmeg, pepper, saffron if desired, mussels,
and the creme fraiche into the soup pot
4. put the soup pot on moderate heat and
simmer for about 15 minutes
5. this recipe will serve 6 to 8 persons generously
INGREDIENTS:
; 2 to 3 lbs of mussels
1/2 of a 3lb chicken boiled
in 2 qts of water for broth
; 1 pint of creme fraiche
;1 cup of pinot grigio white wine
1 cup Marsala wine
1 tab if Millers or eqivilent chicken base
; 5 cloves of garlic smashed and minced
; 4 sprigs of parsley
1 sprig of thyme
1/2 tsp pepper
(optional) a good pinch of saffron
a good pinch of nutmeg
DIRECTIONS:
1. steam the mussels in 1 pint of
pinot grigio white wine and shell
the mussels and set both the mussels
and liquid aside
2.boil the 1/2 chicken in a soup pot with
2 qts of water in which you have added
1 tab of Millers Chicken Base or equivilent
for 1 1/2 hrs remove the chicken and save
for another dish and keep the liquid in the
pot
3. add the marsala wine, garlic, parsley, thyme,
nutmeg, pepper, saffron if desired, mussels,
and the creme fraiche into the soup pot
4. put the soup pot on moderate heat and
simmer for about 15 minutes
5. this recipe will serve 6 to 8 persons generously
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