Mussels And Frites at Lance Upshaw blog

Mussels And Frites. Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil. How to cook and eat like a belgian. Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes. Add wine and bring to a simmer. Preheat the oven to 450°f (230°c) with a rack in the. A simple combination of mussels cooked with various spices and potatoes fried in beef fat. I bought 4 liters (qts) for €10 which easily fed four. Cover and cook over high, shaking and tossing the pot at 1 minute intervals, until mussels are opened, 5 to 6 minutes. Cook, stirring occasionally, until reduced by half, about 4 minutes. Melt butter in a large dutch oven over medium heat. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. Remove from the heat and leave to cool.

tasting mussel at the beachhouse Telegraph
from telegra.ph

Add wine and bring to a simmer. How to cook and eat like a belgian. I bought 4 liters (qts) for €10 which easily fed four. Cook, stirring occasionally, until reduced by half, about 4 minutes. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. Melt butter in a large dutch oven over medium heat. Preheat the oven to 450°f (230°c) with a rack in the. A simple combination of mussels cooked with various spices and potatoes fried in beef fat. Cover and cook over high, shaking and tossing the pot at 1 minute intervals, until mussels are opened, 5 to 6 minutes. Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes.

tasting mussel at the beachhouse Telegraph

Mussels And Frites Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil. How to cook and eat like a belgian. Cover and cook over high, shaking and tossing the pot at 1 minute intervals, until mussels are opened, 5 to 6 minutes. Tip the mussels into a large bowl of cold water, rinse and then drain well and pull away any 'beards'. A simple combination of mussels cooked with various spices and potatoes fried in beef fat. Add shallots, garlic, and kosher salt, and cook until softened and translucent, about 3 minutes. Cook, stirring occasionally, until reduced by half, about 4 minutes. Melt butter in a large dutch oven over medium heat. Preheat the oven to 450°f (230°c) with a rack in the. Remove from the heat and leave to cool. I bought 4 liters (qts) for €10 which easily fed four. Add wine and bring to a simmer. Increase heat to high, add wine, salt, black pepper, and red pepper flakes and bring to a boil.

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