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I was going to make linguini and clams...went to the Farmers Mkt. for clams and they had fresh farm raised Mussels just in.
Got a bag of those and some grape tomatoes, oh, and a fresh baguette.
Just rinsed the mussels, sliced the tomatoes length wise, thin sliced two cloves of garlic.
The recipe will follow like this..
In a large saucepan Sauté tomatoes, garlic, tablespoon of fennel seed, in olive oil and a tad of butter until tomatoes are a bit soft.
Add some ground pepper, a little hot pepper flakes if you desire, 1/2 cup of white wine.
Cook down a bit, add mussels and cook 8-10 minutes shaking the pan 'til they open..(you guys and girls already know the drill, toss out the ones that don't open.)
To serve, put some mussels in individual bowls, spoon/pour over tomato mixture...Sprinkle on fresh parsley snipped up with scissors...
Serve with the toasted sliced baguette with a touch of EVOO on the bread if you desire.
I keep a big bowl in the middle of the table for tossing the empty shells.
I think I ripped this recipe out of a Food and Wine mag. at my Dentist's office a few years back..it might have included some thin sliced chorizo cooked with the garlic and fennel.
I was going to make linguini and clams...went to the Farmers Mkt. for clams and they had fresh farm raised Mussels just in.
Got a bag of those and some grape tomatoes, oh, and a fresh baguette.
Just rinsed the mussels, sliced the tomatoes length wise, thin sliced two cloves of garlic.
The recipe will follow like this..
In a large saucepan Sauté tomatoes, garlic, tablespoon of fennel seed, in olive oil and a tad of butter until tomatoes are a bit soft.
Add some ground pepper, a little hot pepper flakes if you desire, 1/2 cup of white wine.
Cook down a bit, add mussels and cook 8-10 minutes shaking the pan 'til they open..(you guys and girls already know the drill, toss out the ones that don't open.)
To serve, put some mussels in individual bowls, spoon/pour over tomato mixture...Sprinkle on fresh parsley snipped up with scissors...
Serve with the toasted sliced baguette with a touch of EVOO on the bread if you desire.
I keep a big bowl in the middle of the table for tossing the empty shells.
I think I ripped this recipe out of a Food and Wine mag. at my Dentist's office a few years back..it might have included some thin sliced chorizo cooked with the garlic and fennel.
If I get time, I will post a pic after it's done.
It was too late to edit and add a pic to my original post; so this is a pic of the mussels without the sauce on top... the sauce is light and fragrant from the fennel seeds..the hot pepper flakes give it just the nicest jab of Diablo. ..perfect for dipping the toasted bread into. //www.city-data.com/forum/membe...ic145171-a.jpg
Location: The Land Mass Between NOLA and Mobile, AL
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Roasted Greek herbed lemon chicken (whole bird, cut up) and lemon potatoes. I'm also letting the flavors meld on a vegetable salad with tomatoes, cucumbers, red onions, green bell pepper chunks, and mixed olives, dressed with olive oil and red wine vinegar. I'm just waiting for mr. diva to get off the phone with his son!
First night back from vacation pulled left over turkey chili out of the freezer, manage to do marinara and tofu italian sausage over lemon paparedelle (thank you TJs!), then made a chicken, black bean and quinoa bake.
We will grill them and then slow cook in the oven.
Made a Spanish rice with poblanos and anaheims.
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Last edited by Mikala43; 02-02-2018 at 08:19 PM..
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