Thread: Lunch today...

Based on the Bretagne recipe called Moules a la cancalaise ...mussels with onions and shallots...I served it with a Marlborough Sauvignon Blanc...

Didn't get the text for lunch

Yum.

Num Num Num

Cheers
Pete

Here is the recipe...
1 kg mussels, 3 tbsp butter, 2 onions, chopped, 3 shallots, chopped, a bunch of parsley, four or five tops of thyme, well chopped, 1 bay leaf, half a cup of white wine

Soak the mussels in fresh water for at least three hours and discard any broken ones or ones that fail to close. Scrub to remove any barnacles etc and remove the beards. Melt the butter in a deep saucepan, then cook the shallots and onions until golden...add the rest of the ingredients, cover the saucepan and cook at a high temperature until all the mussels are open, about six minutes should do. Plate up and grind over black pepper. Serve with the same wine, with good bread...will serve four to six...these mussels were from the mussel bank at Greenmeadows

Serve 6???? That's a warm up snack

Originally Posted by Drewski

Serve 6???? That's a warm up snack

Yep for one person.

Heheheheheheheheheeeeeeeeeeeeee, adend...depending on apetites

Yep

I'd scoff that lot in seconds and look for more.

Thanks for the recipe Eeebees will give it a go next time we have friends over

Cheers
Pete

Tomorrow thanks EeeBees