| 72 | 73 | 74 | 75 | 76 |
| 1 | 176 | 352 | 527 | 703 |
|
Bbq Mussel Poor Boys
4
Dozen fresh mussels; steamed and removed; from the shell
Creole seasoning
Freshly ground black pepper
1
1
2
1
3
3
2
1
1
1
2
2
Tablespoon Olive oil
/4 Cup Chopped onions
Tablespoon Minced garlic
/2 Pound Shrimp shells
Bay leaves
Lemons; peeled and sectioned
Cup Water
/2 Cup Worcestershire sauce
/4 Cup Dry white wine
/4 Teaspoon Salt
Cup Heavy cream
Loaves French bread; cut in half and toasted
Season the steamed mussels with Creole seasoning and pepper. Refrigerate the
mussels while you make the sauce base and biscuits. Heat oil in a large pot
over high heat. When the oil is hot, add the onions and garlic and saute for
1
minute. Add the shrimp shells, Creole seasoning, bay leaves, lemons,
water, Worcestershire, wine, salt, and 8 turns of black pepper. Stir well
and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from
the heat, allow to cool for about 15 minutes and strain into a small
saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a
boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.
Makes about 4 to 5 tablespoons of barbecue sauce base. In a large saute pan,
add the cream and all of the barbecue base. Stir and simmer for 3 minutes.
Add the cooked mussels to the sauce. Toss quickly. To serve, slice the
French bread lengthwise and open. Spoon the BBQ mussels into the bread.
Slice and serve.
Yield: 4 servings
Bbq Mussel Poor Boys
46
Page
Quick Jump
|