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Newest Member: sassylee (45766)

User Topic: Looking for yummy appetizer-like mussel recipes
Chrysalis123
♀ 27148
Member # 27148
Default  Posted: 7:12 PM, June 3rd (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

I love having mussels at restaurants, with the delicious broth. Just found a good source for mussels...now need recipes.

How do you prepare them?


Donít get to the end of your life and find that you lived only the length of it; live the width of it as well.†

Posts: 2782 | Registered: Jan 2010
MoreWould
♂ 37982
Member # 37982
Default  Posted: 7:22 PM, June 3rd (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

Easiest thing in the world.

Wash the mussels and scrape off the "beards" with the edge of a sharp knife. Do not cut yourself. Throw away any that are already open.

Prepare a sauce of enough volume to cover about a third of the mussels. Basic "moules marinere":

Half a bottle of dry white wine, 1 stick of butter, juice of one large lemon, a lot of chopped fresh garlic, salt to taste.

Bring the sauce to a boil, dump in the mussels, cook covered until the mussels open. It only takes a few minutes, don't overcook! You might want to stir the pile once or twice.

Garnish with fresh parsley, basil shallots or whatever.

Serve with hot french bread for dipping the sauce out.

Variations include less wine, no lemon and cream.
Sometimes with onions and tomatoes.
Some like taragon and Dijon mustard in the sauce.

If you're at the beach, all you need is a bag of fresh mussels, half a bucket of fresh seawater, a lemon and a fire. Most traditional.

[This message edited by MoreWould at 7:26 PM, June 3rd (Monday)]


Me BH/WH, 63
Her WW/BW, 62
Her DDay Dec 1976 OMW at the door
My DDay, ~ 2years later, confessed ONS the next day
R via "Sweeping under the rug"
Still married, 40 yrs, mostly OK
2 kids, 24 & 20

Posts: 357 | Registered: Jan 2013 | From: Colorado
Dark Inertia
30727
Member # 30727
Default  Posted: 8:18 PM, June 3rd (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

We always just steamed it with wine and garlic. No fuss no muss kind of recipe.


"If I listened earlier, I wouldn't be here. But that's just the trouble with me. I give myself very good advice, but I very seldom follow it."

Posts: 1339 | Registered: Jan 2011 | From: The Ohio
Want2help
♀ 20547
Member # 20547
Default  Posted: 10:36 PM, June 3rd (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

This is similar to what I get when I go to a favorite brewery on the coast:

http://keepcalmandcookmore.blogspot.com/2011/04/mussels-garlic-herbs-beer-butter-sauce.html


BS- me.
FWS- him.
DDay 6/07 (immediately separated)
RDay 8/07
OC born 3/08
OC Adopted 2014

Reconciled


Posts: 2343 | Registered: Aug 2008 | From: PNW
gonnabe2016
♀ 34823
Member # 34823
Default  Posted: 11:59 PM, June 3rd (Monday), 2013View ProfileEdit MessagePrivate MessageHomepage

I'm glad that there are people like you all in the world that will eat shit like this. Not.Me. (good news....more mussels for you! )


"Oh, what a tangled web we weave when first we practice to deceive." - Sir Walter Scott

In my effort to be *concise*, I often come off as blunt and harsh. Sorry, don't mean to be offensive.


Posts: 8190 | Registered: Feb 2012 | From: Midwest
MoreWould
♂ 37982
Member # 37982
Default  Posted: 5:43 PM, June 4th (Tuesday), 2013View ProfileEdit MessagePrivate MessageHomepage

My FWW feels the same way. Miracle we're still married, but like you say, more mussels for me. They helped me get through a few dark nights during R. Well, that and beer.


Me BH/WH, 63
Her WW/BW, 62
Her DDay Dec 1976 OMW at the door
My DDay, ~ 2years later, confessed ONS the next day
R via "Sweeping under the rug"
Still married, 40 yrs, mostly OK
2 kids, 24 & 20

Posts: 357 | Registered: Jan 2013 | From: Colorado
Topic Posts: 6

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