preferably w/ creamy broth...tia!
preferably w/ creamy broth...tia!
Haven't seen one with creamy broth, but you might want to start with the one from Good Eats and go from there:
http://www.foodnetwork.com/recipes/a...ipe/index.html
(FWIW, the episode title is "Mussel Bound")
Steam closed mussels with a white wine/water/chicken broth (really light to taste) mix.
Remove mussels after they open. Do NOT overcook.
Add cream or milk to sauce, salt and pepper to taste.
If you want to get fancy, make a roux with butter and flour, add to cream to thicken.
That's it.
-Ivy
Parenting two active, wonderful boys
This is your world. Shape it or someone else will. -Gary Lew