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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: Steamed Mussels 3 Med shallots, sliced thin 6 Tbsp. butter 3 cloves Elephant Garlic, sliced (Mild form of garlic) 1.5-2 lb. Mussels (PEI) 2 Tbsp chopped fresh basil 3/4 c dry vermouth 3/4 c white wine 2 Tbsp. Pernod (or 2 tsp. Anisette)...optional Instructions: Sauté shallots in 3 Tbs. butter for approximately 1 minute ...add elephant garlic then sauté another minute. Add mussels and basil. Pour in Vermouth, White wine (and Pernod) and cover. When mussels are 1/2 open add remaining butter and continue steaming. When mussels are fully open and still plump, divide into 4 bowls or deep dishes for serving. It¹s best to use a slotted spoon, portion the mussels, and then pour the sauce over each. Discard any mussels that don't open. |
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