Mussels

Thursday, September 27, 2007

When I met Hubby, I had never had lobster, mussels and quite a few other things. Turns out we both love Mussels and they’re SO EASY to make. We usually just throw a bunch of stuff in a pot, but here’s an attempt at a recipe:

Steamed Mussels (by ME!)
1 pound of mussels
1 cup white wine
1/2 onion – chopped
3 cloves garlic – minced

Pour everything into a big pot. Be sure to throw out any mussels that are already opened.

Cover pot and put burner on med-high. When mussels are all opened, they are done. Serve with wine sauce.

Main Meal, Seafood

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4 Responses to “Crockpot Red Curry Chicken with Butternut Squash”

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Joelen — February 10, 2009 at 1:59 pm

This looks like a wonderful dish that’s colorful and healthy too!
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KMAYS — February 10, 2009 at 2:38 pm

Yum! I really want to try this.
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Laure — February 12, 2009 at 1:45 am

I am definitely making this for my hubby – he adores red curry, and I adore my crock pot! It’s a match made in heaven!
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gaga — February 15, 2009 at 11:41 pm

I’ve been looking for something to do with my leftover butternut squash but hadn’t found anything inspiring until now! I’m definitely sticking it in curry. Thanks!