s CLAMS STEAMED IN CIDER VINEGAR ***
s 
|
s CLAMS STEAMED IN CIDER VINEGAR ***
s |
|
Ingredients
|
|
||||
|
Instructions Instructions: *** 6-5-06 made this with littleneck clams instead of the original mussels , very good ************************** 10-04 very good and easy, sometimes its hard to find good mussels though) ************** 2 tb butter 2 shallots finely chopped ( i used onion) 1 bulb fennel trimmed cored and thinly sloced (i used fennel seed) 4 sprigs thyme (i used dried) salt and pepper to taste 4 lb littlenecks 1/4 c cider vinegar 1/4 c heavy cream 8 thin slices foccaccia toasted and drizzled with oil ( i used pumpernickle buttered) melt the butter add shallots fennel thyme salt and pepper cover and cook on low about 15 minutes till vegies soften turn heat to high and add mussels and vinegar cover and cook 5 minutes or until mussels open drizzle cream into pan at sides ( so it doesn't wind up in a mussell) shake pan to disttribute turn heat to low and cook 2 more minutes laddle in to bowls top with broth serve with the bread Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||