Re: New Recipes
Okay here's a simple one that is a standard appetizer with our clambake menu. Start with black mussels, I prefer the Prince Edward Island cultivated, they're perfect every time. Figure on about 1/3 to 1/2 pound per person. For this instance we'll go with 20 people or about 10 pounds of mussels. Place in pot and mix a generous amount of FRESHLY minced garlic throughout, none of that crap from the jar, pour a bottle of beer over the top and last but not least put 1 pound of unsalted butter on top. Tightly foil and let steam on stovetop or outdoor burner for about 10 minutes or until mussels open then enjoy. Don't forget the bread for dunking. These are "v"ery easy. That's the only way I could slip a "v" in there.
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