Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, brandy, garlic and butter mussels. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This Mussels recipe is one of my all time favorites. Cream the butter with the garlic and parsley in a bowl and set aside. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
Brandy, garlic and butter mussels is one of the most well liked of recent trending foods in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Brandy, garlic and butter mussels is something which I’ve loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook brandy, garlic and butter mussels using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Brandy, garlic and butter mussels:
- Get 1 kilo of mussels
- Make ready Clove garlic
- Take Glass brandy
- Prepare Knob butter
- Get Drizzle of olive oil
- Prepare to taste Salt
- Prepare Parsley and bread to serve
We throw in some smoked ham, garlic, and fresh herbs to create a delicious appetizer for your guests. Add bread and a green salad for a complete meal. White wine, garlic, and lemon combine to create a fragrant flavor in this classic steamed mussels recipe. This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man.
Instructions to make Brandy, garlic and butter mussels:
- Wash mussels well. Remove beard.
- Put garlic, butter and oil in a pan. When the butter starts to bubble remove garlic
- And then add the mussels. Cover and turn up the heat
- After a couple of minutes then will start to open. Add brandy and let it evaporate. Sprinkle with salt. Cover again and turn off the heat. Leave to steam for about 5 minutes until fully opened. Shake pan a few times but don't lift the lid. After 5 mins, serve in the sauce which will have thickened slightly
Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. The New York Times remixes the classic escargot recipe by adding mussels to the mix. I mean seems like a no brainer, that mussels would work just as well as escargot, but then when you think about it, anything soaked in butter, garlic and herbs is vice most of us can not resist indulging in. As I have already mentioned before, I only knew few recipes for mussels that is why I always take every opportunity to learn a new one and do my own version.
So that’s going to wrap this up for this special food brandy, garlic and butter mussels recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
