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 »

2 Responses to “Raspberry Almond Coconut Breakfast Quinoa”

#
1

Lois — June 30, 2018 at 12:41 pm

I am confused, did you bake the rolls in the syrup 2 cups sugar and water, or did you just pour the sauce-1 cup sugar, water and rhubarb after baking it for ten minutes. If you do both is that not too much liquid for the pan?
#
2

Sonia — November 27, 2018 at 9:51 pm

Does the Pumpkin Cranberry Pecan Upside down Cake use whole cranberries or dried cranberries? Thanks