FRANCE and ITALY do the hustle with fresh cultured MUSSELS.
It revolved around a satiating Mussel dish...
infused in a creamy broth evoking the scent of mild liquorice.
low-fat milk plus...arrowroot flour***
...which is a natural thickener I use often to replace cornstarch in my preparations.
. 1 large red bell pepper, thinly sliced
(cayenne or finely ground chili pepper is fine also)
. Once the cheese mix comes up to a bare boil...dump all the mussels at once. Give them a good quick stir to blend them in properly.
. Be careful not to overcook the mussels because they will disappoint since they will become tough and somewhat dry. Important: When serving...discard any mussels which have not opened.
the pleasure of concocting with the mollusc.
- Calamari (Squid...cuttlefish) Olive Crimini Tomato Linguini
- FISH cakes CROQUETTES and SAUCES
- FISH stuffed FILLET rolls with goat CHEESE roasted TOMATO
- SEAFOOD Splurge with ARTICHOKE Salad