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Moules et pain à l'ail/ Mussels and Garlic Toast

I love 'Moules et Frites', however I do not like making Frites. 


Here my take is; 'Mussels and Garlic Bread'! 

2 Tbs Butter
2 Tbs Olive Oil
1 - 2 Tsp Garlic, Fine Chopped
8 Ounces Fresh Mussel Meats *
Zest & Juice of One medium Orange
1/2 Bunch Green Onion, Medium Course Chopped
1 Big Handful Spinach, Julienned
1/4 Cup Fires Roasted Red Bell Pepper, Julienned

Pinch of Salt
Pinch of Black Pepper

Pinch of Nutmeg

3 - 4 Threads Saffron, Fine Crumbled

1 - 1 1/2 Cup Fruity Sauvignon Blanc

Put the Olive Oil and Butter in a large, heavy skillet over
a medium low heat

When Butter is melted add the Garlic, sauté until translucent

Now add the Spinach, Green Onion, Red Bell Pepper Mix up a bit until all is coated

Sir in the Mussel Meats, Orange Juice & Zest, and the Wine mix thoroughly

Just as the Mussels are turning pink add the Salt and Pepper, Nutmeg and Saffron

Serve in a big pasta type bowl, with toasted Garlic Bread to dip in the broth!


*Traditionally this would be made with Mussel in the Shell


I hate cleaning any type of Seafood


If you use in the shell, simmer until shells open!




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