Do you ever thing to yourself, "Hey, I never make mussels." How weird, me too!
So I made some, in the pub style of Moules Frites. I made a broth with olive oil, butter, white wine, chopped tomatoes, fresh thyme, fresh tarragon, garlic, finely chopped cipollini onions, and lardons. Because everything needs lardons.
So I made some, in the pub style of Moules Frites. I made a broth with olive oil, butter, white wine, chopped tomatoes, fresh thyme, fresh tarragon, garlic, finely chopped cipollini onions, and lardons. Because everything needs lardons.
Served with thick cut potato fries and lots of crusty bread for sopping up that beautiful broth!I used frozen New Zealand mussels, because that's what was in my freezer. Next time I'll use fresh ones and just suck it up and clean them myself. This meal was awesome, Ricky even liked it and he hasn't been a huge fan of shellfish so far.
Definitely a good "with a beer" dinner. We had Sam Adams. Pretty tasty pair, though I would have gone with something darker given the choice.
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