And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Tasty, yes. But wear a plastic bib and bring a spare shirt. Having to cut the mussels away from their shels in a bowl of hit soup with a blunt spoon is a recipe for disaster.
They're messy, so just dig in and forget utensils. Use one mussel shell as "chopsticks" for the next and repeat. A whole lot less mess and just need to wash hands.
I would go with a tomato paste/sauce and olive oil with white wine reduction with fresh oregano, basil, salt and pepper; simmered until thick and the shellfish and serve with crusty buttered baguette.
Had that sauce tonight. I added four par boiled peeled chopped tomatoes and hatch chilies. Protein was shrimp, with toasted homemade baugettes and chilled chardonnay.
As a kid, I used to pry them off the docks and caught many a fish with them; as an adult, my wife steams them and puts them in a light, herbed cream sauce of her own devising. I'm so sorry now that I wasted them so many years ago on the fish
Tasty, yes. But wear a plastic bib and bring a spare shirt. Having to cut the mussels away from their shels in a bowl of hit soup with a blunt spoon is a recipe for disaster.
ReplyDeleteThey're messy, so just dig in and forget utensils. Use one mussel shell as "chopsticks" for the next and repeat. A whole lot less mess and just need to wash hands.
DeleteI would go with a tomato paste/sauce and olive oil with white wine reduction with fresh oregano, basil, salt and pepper; simmered until thick and the shellfish and serve with crusty buttered baguette.
ReplyDeleteHad that sauce tonight. I added four par boiled peeled chopped tomatoes and hatch chilies. Protein was shrimp, with toasted homemade baugettes and chilled chardonnay.
DeleteAin't a fan of mussels. There is better bait.
ReplyDeleteAs a kid, I used to pry them off the docks and caught many a fish with them;
Deleteas an adult, my wife steams them and puts them in a light, herbed cream sauce of her own devising.
I'm so sorry now that I wasted them so many years ago on the fish
Appears to be a variation on a Thai coconut milk based sauce. Yum.
ReplyDeleteDan Kurt
My favorite shellfish.
ReplyDelete