I think soon Justin is going to have to start writing some entries on here because he does the majority of the cooking. Many times I'm his sous-chef, so I'm knowledgeable enough about the recipe to blog about it. On this occasion, I took no part in the cooking. But I can't not (double negative, I know) blog about mussels!
Here's the recipe:
(of course he subbed GF beer for the ale)
All the ingredients
Shaved fennel, onion, sage, and Spanish chorizo
Spanish chorizo
Onion and fennel
Redbridge and white wine
Live mussels! So freaky how they opened and closed.
I think the ones in the red bowl were ones you could use because they closed up when they were washed. The ones in the strainer had to be thrown out. This is why Justin should be writing this, to give more detailed explanations.
I couldn't believe I was going to eat these!
Ready to eat
So cheesy
My first bite into a mussel and it got stuck in my teeth! Justin grabbed the camera and snapped this action shot. At first the texture was gummy-like, but I got past it. The Gouda cheesiness with the Spanish chorizo and butter gave it full rich flavor.
We ate all our mussels and I will definitely try them again.
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