Text 16800, 94 rader
Skriven 2014-09-09 07:55:06 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: running around
======================
-=> Dale Shipp wrote to Ruth Haffly <=-

 ML> I suppose that having world travelers for parents

 DS> <<SNIP>>

 RH> Other than (barely) into Canada, my parents didn't do any
 RH> international travelling when I was growing up. Dad had done some while

 DS> When our Bryan was six, he had been in more countries than US States.
 DS> Since then, he has managed to hit all of the lower 48 -- something I
 DS> have not done.

I have managed that feat (actually all 50, and all of the Canuckistan provinces
save PEI). But, TBH, I only added Rhode Island to the list by making a wrong
turn at Clean Dave's picnic hosted at his 4-plex in Enfield. Georgia and I were
going somewhere and I managed to wind up just over the line in Rhode Island
with the GPS telling me "make a U turn as soon as practical".  Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Mussels Josephine
 Categories: Seafood, Vegetables, Citrus, Wine, Booze
      Yield: 3 servings

     36    Fresh Prince Edward mussels;
           - (about 2 pounds)
      4 oz Chopped yellow onion
      2 oz Chopped garlic
     14 oz Can diced tomatoes; w/juices
           Fresh basil
      2 oz Sambuca Romana
           +=OR=+
      2 oz Ouzo
           +=OR=+
      2 oz Pernod
    1/2    Lemon, juice only
           Parsley; garnish

MMMMM--------------------LEMON BUTTER SAUCE-------------------------
    1/4 c  Real butter
      2 tb Minced yellow onion
      2 tb Minced garlic
    1/3 c  Fresh lemon juice
      2 tb Dry white wine
           Kosher or sea salt
           White pepper
      2 tb Cold butter

  Coat a hot skillet with melted butter. Add the fresh
  Prince Edward mussels to the skillet, and cover. The steam
  will cook the mussels, along with the heat of the pan. It
  will take about 1-2 minutes to cook the mussels. You'll
  know when they're done when the mussels begin to open.

  Next, add into the pan: 4 oz chopped onions, 2 oz chopped
  garlic, 14 oz chopped tomatoes.

  Add 2 ounces of sambuca (licorice flavored liquor) - let
  the alcohol cook off, then add fresh basil, lemon juice
  and lemon butter sauce to the pan. Cook for 45 seconds.
 
  Discard any mussels that did not open. Serve in a large
  bowl, topped with fresh chopped parsley.

  LEMON BUTTER SAUCE: Melt butter over low heat;remove from
  heat and let sit until the milk solids settle to the
  bottom; skim the clear butter from the top; discard the
  sediment.

  SautO onion and garlic in 2 tbs of the clarified butter
  until transparent.

  Stir in lemon juice and white wine and season with salt
  and pepper.

  Simmer 2-3 minutes to reduce liquid.

  Remove from heat and swirl in cold butter until sauce is
  smooth and butter is melted.

  Servings: 2-4 

  From: http://www.recipelink.com

  Uncle Dirty Dave's Archives

MMMMM

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