Be Forewarned, I am a Fey and Quixotic Creative Writer

Be Forewarned, I am a Fey and Quixotic Creative Writer
And in the End was the Word, Amy's Word

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Sunday, January 14, 2018

mussel sauce

I bought some frozen mussel meats and used my clam sauce recipe with clam juice for a tasty Sunday meal.  I use flour in my recipe, as I want more thicker sauce, some people just use oil.  I put in some fresh parlsey thanks to my roommate, who ran to the store.  We also had a purple cabbage vinegary salad that my daughter brought for me.

1/4 cup olive oil, sautee the onions, a handful or two of chopped onions.  Add two tablespoons of flour.  cook until smooth and bubbly add 8 oz clam juice and a splash of white wine.  I used rose.  Next add the mussel meats and the parsley and heat through.  Add salt and pepper to taste.  I call it mussel sauce instead of clamsauce, it is really clam sauce with mussels.  Thanks to Tops friendly markets for the great selection of seafood and fresh parsley and fresh pasta.

The dishes are new this year and the pasta dish new this week, it is Wedegewood Edme which my mother  owned when I was a little girl.  I found it at an antique store, could be the exact dishes.  The pasta bowls are new from replacements ltd.

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