Mussels

Thursday, September 27, 2007

When I met Hubby, I had never had lobster, mussels and quite a few other things. Turns out we both love Mussels and they’re SO EASY to make. We usually just throw a bunch of stuff in a pot, but here’s an attempt at a recipe:

Steamed Mussels (by ME!)
1 pound of mussels
1 cup white wine
1/2 onion – chopped
3 cloves garlic – minced

Pour everything into a big pot. Be sure to throw out any mussels that are already opened.

Cover pot and put burner on med-high. When mussels are all opened, they are done. Serve with wine sauce.

Main Meal, Seafood

2 comments »

5 Responses to “Roasted Pistachio Ice Cream”

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Andrea Johnson — July 11, 2013 at 7:52 am
That looks so yummy! Can you suggest a good substitute for the cream cheese? I can’t eat dairy….. Also, can I use honey/agave in place of the sugar & corn syrup? Thanks!
- beantownbaker — July 11th, 2013 @ 7:54 am
  
  Have you tried the Tofutti “Better than Cream Cheese”? I am lactose intolerant and use that in place of cream cheese. I think the cream cheese is there to enhance the smooth texture of the ice cream. You could just leave it out if you wanted. The corn syrup is there to help it not freeze too hard. Again, you could omit it if you wanted or replace with honey. Let me know how it turns out for you with the substitutions.
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Casey — July 12, 2013 at 3:34 pm
I really need an ice cream maker….
- beantownbaker — July 14th, 2013 @ 4:15 pm
  
  I can’t believe I lived so long without one…
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Shannon — August 1, 2013 at 3:34 pm

i’ve done a pistachio ice cream awhile back and it was most definitely amazing. never was into the bright green stuff as a kid, either 🙂