(York, Maine November 2009)
Thank you MG for putting the blog up!!! We're up and sailing. Welcome to BISCo's first post. We'll be spilling the beans about clambakes, lobster pots, where to get a good chowdah and the highs and lows of an upstart food business. I started with an idea to teach people how to make a clambake on their stove top. It evolved into a cooking demonstration company that has been more fun than I thought it ever would be.
So here's my first recipe for ya...thanks for stopping by.
So here's my first recipe for ya...thanks for stopping by.
Prince Edward Island Mussels
(Serves 8 as appetizer)
Ingredients:
4 lbs. mussels (about a half pound per person)
8 cloves of garlic, chopped
3 shallots, chopped
Olive oil
1 Stick of non salted butter
Chopped parsley
2 cups of white wine
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4 lbs. mussels (about a half pound per person)
8 cloves of garlic, chopped
3 shallots, chopped
Olive oil
1 Stick of non salted butter
Chopped parsley
2 cups of white wine
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Clean the mussels by running them under cold water and discarding any with broken shells. If there is a small rope hanging out, rip it off too.
In a pot with a lid, sauté the garlic, shallots in olive oil and butter, when they are soft, add the mussels. Pour the white wine in and cover. It should take about 3 minutes. When they’re open, they’re done. Place them in bowls and pour the broth over them. Top with parsley and soak up the broth with bread.
In a pot with a lid, sauté the garlic, shallots in olive oil and butter, when they are soft, add the mussels. Pour the white wine in and cover. It should take about 3 minutes. When they’re open, they’re done. Place them in bowls and pour the broth over them. Top with parsley and soak up the broth with bread.
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