How do you cook your mussels, Val? I bought a big bag of frozen mussels (just the meat, no shells ) the other day, it's been years since we had mussels. Can't remember how we had them before, but I know I wasn't all that keen on them.
We've just had fish and chips for lunch, an occasional treat, yum.
learning to love veg…..except celery :-O
Sue, OH likes the boxed mussels (still in their shells) from Sainsburys, which are in garlic sauce - there are two bags in the box, and I have a large saucepan which will take both bags - boil in the water for just five minutes, the instructions say, but I usually cook for just a little longer than that to ensure they are all cooked!
Ah ok, thanks Val. We're not overly keen on garlic - well, husband especially - so I'll probably go down the route of white wine, cream and/or lemon juice. Or maybe do them in a risotto, so they're more of an ingredient rather than the main event.....I think that might be better for my first attempt at cooking/eating them in years, seeing as I wasn't too fond of them the last time!
Doing some batch cooking today - a kilo of minced beef to be cooked up and turned into cottage pie (for today's dinner), chilli and Bolognese sauce for the freezer. Got another dog food recipe, a tuna loaf (I might adapt the recipe to better suit Betty's tastes), and have a couple of bruised spotty bananas to make into a cake.
learning to love veg…..except celery :-O
Sue, in Sainsburys they have another variety - in white wine sauce. Very easy, and with some lovely fresh bread, or in our case, with chips! When we lived in Holland, we frequented a cafe/restaurant which served them in this way, and it is a lovely memory jogger - and served with a winter beer!
It's a shame S doesn't like garlic, as it is very beneficial, I understand, for warding off illness, etc.
On Countryfile the weekend before last, Matt Baker helped a chap make Panaculty - I've heard of Pan Haggerty (which is a regional variation) but not that. It's a speciality of the Tyne & Wear/Sunderland region, basically it's layers of sliced potatoes, carrots, onions and either bacon or corned beef, with a jugful of gravy poured over and slow baked. It sounded delicious, I made it last week (with bacon, not keen on hot corned beef) and it is! So much so that husband requested it again, so that's what we're having, with buttered Savoy cabbage.
learning to love veg…..except celery :-O
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