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TribeNwater Kitchen Thread, I need a good Muscle Recipe in TribeNwater Community; Just got back from the east coast and had the most awesome Muscles. I thought the sauce was garlic and ...
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Old 02-06-2007, 10:50 AM   #1 (permalink)
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Talking I need a good Muscle Recipe

Just got back from the east coast and had the most awesome Muscles. I thought the sauce was garlic and wine, etc. anyone have something like that? I have no idea and dont want to mess up my green lips. thanks for any assistance.
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Old 02-06-2007, 11:01 AM   #2 (permalink)
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where did you get them?

Carraba's has good muscles.
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Old 02-06-2007, 05:39 PM   #3 (permalink)
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spicy mussels in white wine sauce

spicy mussels in white wine sauce

1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
3. Add wine, lemon slices and 1/4 cup parsley; bring to boil.
4. Add mussels.
5. Cover pot and cook until mussel she11s open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
6. Using slotted spoon, transfer mussels to large shallow bowl.
7. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
8. Pour broth over mussels.
9. Sprinkle tomatoes and remaining parsley over.

Serve this with crusty french bread to get all the broth.

My mom makes this and everyone goes nuts for it.

Last edited by gardenmartha; 02-06-2007 at 05:59 PM. Reason: so G rated, you can't even write S-H-E-double hockey sticks!
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Old 02-07-2007, 03:04 AM   #4 (permalink)
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I have great recipe..when my wife emails it. I'll post.

It's on the spicey side
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Old 02-07-2007, 04:04 AM   #5 (permalink)
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Quote:
Originally Posted by gardenmartha View Post
spicy mussels in white wine sauce

1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes

1. Heat oil in heavy large pot over medium-high heat.
2. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
3. Add wine, lemon slices and 1/4 cup parsley; bring to boil.
4. Add mussels.
5. Cover pot and cook until mussel she11s open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
6. Using slotted spoon, transfer mussels to large shallow bowl.
7. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
8. Pour broth over mussels.
9. Sprinkle tomatoes and remaining parsley over.

Serve this with crusty french bread to get all the broth.

My mom makes this and everyone goes nuts for it.
wow. yum.



i will work on posting a recipe for this one.
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Old 02-07-2007, 04:22 AM   #6 (permalink)
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mine is a red sauce
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Old 02-07-2007, 09:33 AM   #7 (permalink)
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Ingredients



Mussels

Olive Oil

Fresh Garlic

Cento Canned Crushed Tomatoes

Parslay

Crushed Red Pepper



Wash mussels good then put in pot with water, olive oil and chopped garlic to steam open. Once opened remove mussels from pot but keep liquid mixture. Remove mussels from shells and then put mussels back in liquid mixture adding the canned crushed tomatoes, crushed red pepper and parslay. Bring to a boil and then simmer.
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Old 02-27-2007, 09:07 PM   #8 (permalink)
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Start with very hot skillet, olive oil, garlic, salt, pepper, and the mussels. Then add some chopped tomato, fresh basil, healthy splash or two of a decent white wine and cover. Cook till they pop open. Toss in a little butter and serve with lemon and more fresh basil. Same recipe works awesome for clams just replace the wine with Newcastle.
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Old 02-28-2007, 11:42 AM   #9 (permalink)
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STEP 1: Carefully pry open the shell and remove the meat.

STEP 2: Push the meat onto a sharp hook shaped skewer.

STEP 3: Using a length of thin, clear string, dip the skewer deep into the ocean


You see where we're headed, right?
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Old 08-12-2007, 02:26 PM   #10 (permalink)
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i want to cook some muscles this week. i wonder if this is a bad time of the year to get them?
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