Brandy, garlic and butter mussels
Brandy, garlic and butter mussels

Hello everybody, it is Louise, welcome to our recipe site. Today, we’re going to make a special dish, brandy, garlic and butter mussels. One of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Brandy, garlic and butter mussels is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Brandy, garlic and butter mussels is something which I’ve loved my entire life. They’re nice and they look wonderful.

Place the mussels into individual dishes, discarding any mussels that won't open. Mix together the remaining butter, garlic and chopped parsley. Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.

To get started with this recipe, we have to prepare a few ingredients. You can have 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:
  1. Take 1 kilo of mussels
  2. Get Clove garlic
  3. Make ready Glass brandy
  4. Make ready Knob butter
  5. Take Drizzle of olive oil
  6. Prepare to taste Salt
  7. Take Parsley and bread to serve

Goat Curry with Dhal and Pilau Rice. Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails But it's too good to be relegated to snails — after all, how often do you cook snails In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell. 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.

Steps to make Brandy, garlic and butter mussels:
  1. Wash mussels well. Remove beard.
  2. Put garlic, butter and oil in a pan. When the butter starts to bubble remove garlic
  3. And then add the mussels. Cover and turn up the heat
  4. 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

F&W's Grace Parisi shares a classic recipe for mussels in white wine, then creates amazing alternatives with clam broth, sake and lager. Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you. Thoroughly beat softened butter, garlic, parsley and pepper with wooden spoon or mash together with fork. Serve garnished with a wedge of lemon and sprig of parsley.

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