![]() However you can serve this dish in separate bowls, if for instance you have colleagues, or new friends over for dinner. The serving also depends on your eaters … sharing is fine with the immediate family, or even close friends. I also like to serve the Mussels in the skillet it was cooked in, all of us tucking in with our little Mussel forks, and especially dipping bread in the sauce !īut, seating arrangements, or when I make these for more than three or four people, are not always suitable for sharing from one skillet and then I use small, not too deep, bowls (or rather a plate-bowl, if you know what I mean) to serve the Mussels individually. We always, but always finish a batch, whether we are four sharing or only two of us. Just imagine, mopping up the Garlic-Buttery sauce with a crusty slice of bread. This recipe is so saucy, exactly what I want in an appetizer of this kind. Simmer 2 minutes until the harsh alcoholic smell is gone. Turn heat up to high, add wine and bring to boil. Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes. Of course Mussels are not only available as an appetizer in seafood restaurants, but many Steakhouses also have them on their menus. Heat oil in a large, heavy pot over medium heat, melt butter. I remember a time when we had dinner at least twice a month at a close-by seafood restaurant. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Increase heat to high and add cider or wine. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes. Add leeks, shallot, garlic, and bay leaves. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened. In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. ![]() Add the parsley stalks, bay leaf, shallot and tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Not to mention how pricey seafood restaurants are these days. Heat the oil and butter over a medium heat in a large pan with a lid. No need to go to a restaurant when you are craving Mussels in a creamy sauce. Have a bag of half shell mussels ? Let’s go and make some Mussels ! Cook 5 min., until mussels have opened, shaking the pan occasionally. Mussels in Lemon Garlic-Butter Sauce is one of the most delicious appetizers (or starters as it is known in some countries) and it is so easy to make at home. Cook 24 min., until wine reduces by about half. Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining.
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