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

2 comments »

9 Responses to “Bacon wrapped, Goat cheese and almond stuffed Dates”

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1

Joelen — August 1, 2008 at 8:28 pm

Now I think bacon wrapped dates are amazing… but stuffed with goat cheese & almond?! Yum! I wish I knew of this before my Tapas party last weekend 🙂
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Nate — August 21, 2008 at 8:06 pm

These are absolutely amazing!
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ttfn300 — August 27, 2008 at 2:53 pm

wow sooooo good, recently had something like these (maybe minus the goat cheese?) at a reception. but i love goat cheese. need to buy me some dates 🙂
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4

gaga — December 17, 2008 at 5:39 pm

Yay for goat cheese! It really does make them better, doesn’t it?
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aleta meadowlark — March 17, 2009 at 2:24 pm

Okay, so I had these babies at a party in rural Massachusetts this weekend, and I have no idea who made them (they were part of a HUGE spread and like 100 people brought food), and I’m wondering, given your proximity, whether or not I may have possibly eaten your delights unknowingly?
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6

Jen — March 17, 2009 at 3:36 pm

Aleta – it was not me, although it sounds like a great party. These always get gobbled up anywhere we take them!
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biz319 — July 30, 2009 at 5:16 pm

do you think these would be good at room temperature?

I am going to an outdoor concert next week and wanted to bring some finger food!
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Jen — July 30, 2009 at 5:19 pm

These are awesome at room temperature. We’ve made them a ton. You can make them and refrigerate for a couple days before grilling/broiling, you can also go ahead and cook them just leave them at room temperature. I prefer them at room temperature actually.
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Beryl — December 2, 2015 at 5:42 pm

Would you imagine using some milder-tasting cheese like Brie tasting good?