Tom Cruise
11-02-2007, 06:09 AM
my signature dish is VERY easy to make
Mussells Hoegaarden
Ingredients:
1kg live mussels (cleaned and debearded)
2/3 bottle Hoegaarden beer
100ml(ish) double cream
Shallots (a good amount, chopped up finely or chunky... an onion will also do for this, but i would chop the onion small cause it doesn't cook as quickly as shallots)
flat leaf Parsley (a few stems, chopped)
a crusty french breadstick (for sauce dipping!! :) )
k here's what to do.
first clean off the mussels & discard any that are open prior to cooking (this means they're dead so throw them away!), take the beards off, scrape off any barnacles & run them under cold water for a bit to freshen them up.
then put the hoegaarden in a pan & on the boil, add the shallots and cook for a minute or so, then add the mussels over & put a lid on the pan (you pretty much should steam mussels).
leave them in there for 3-4 minutes, stirring once or twice to move the mussels around. After this time, the mussels should start to have opened up & there should be a big steam cloud when you open the pan!
then add the cream & parsley, mix it all in & basically just stir everything up for a minute or two, without allowing the mix to bubble too much
then take off the heat & seperate into plates.
serve with the bread for sauce dippage!
its delicious and my favourite meal to make people. I wanted to make it for my last girlfriend for ages (like 9 months) but she hates creamy things.. eventually she yielded and stated it was 'one of the best meals i've ever had'
:)
Mussells Hoegaarden
Ingredients:
1kg live mussels (cleaned and debearded)
2/3 bottle Hoegaarden beer
100ml(ish) double cream
Shallots (a good amount, chopped up finely or chunky... an onion will also do for this, but i would chop the onion small cause it doesn't cook as quickly as shallots)
flat leaf Parsley (a few stems, chopped)
a crusty french breadstick (for sauce dipping!! :) )
k here's what to do.
first clean off the mussels & discard any that are open prior to cooking (this means they're dead so throw them away!), take the beards off, scrape off any barnacles & run them under cold water for a bit to freshen them up.
then put the hoegaarden in a pan & on the boil, add the shallots and cook for a minute or so, then add the mussels over & put a lid on the pan (you pretty much should steam mussels).
leave them in there for 3-4 minutes, stirring once or twice to move the mussels around. After this time, the mussels should start to have opened up & there should be a big steam cloud when you open the pan!
then add the cream & parsley, mix it all in & basically just stir everything up for a minute or two, without allowing the mix to bubble too much
then take off the heat & seperate into plates.
serve with the bread for sauce dippage!
its delicious and my favourite meal to make people. I wanted to make it for my last girlfriend for ages (like 9 months) but she hates creamy things.. eventually she yielded and stated it was 'one of the best meals i've ever had'
:)