Living in Halifax how could I not make mussels - especially when they're $1.30 a pound!
The broth (stock) is made with tomato, red wine, carrot, parsley, onion, garlic, paprika and Chorizo sausage. The mussels only need to be cooked (lid on) until open, and I like to add a tablespoon of butter to make the mussels taste a bit more velvety. Atop I made a garlic bread crostini.
The broth (stock) is made with tomato, red wine, carrot, parsley, onion, garlic, paprika and Chorizo sausage. The mussels only need to be cooked (lid on) until open, and I like to add a tablespoon of butter to make the mussels taste a bit more velvety. Atop I made a garlic bread crostini.
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