add finely diced tomato spring onion and fresh corriander then an egg and two tablespoons of flour fry in 50/50 butter oil mix.
The salsa would be a large ripe tomato diced a couple of springonions finely diced some fresh corriander and a small amount of diced red chilli (no seeds) mixed a splash of balsamic vinegar and a generous splash of good EVO,
Points out of ten and give your idea for a starter.
cookessentials,
Feb 1, 2:46pm
Ha ha, a bit like the message boards LOL
uli,
Feb 1, 2:51pm
Oi - shell 12 mussels while still alive and cut into 4pieces ! Whats the SPCA going to say to that!
clevercloggs,
Feb 1, 4:04pm
Uli, they'll probably say, "where's ours"!Lol
beaker59,
Feb 1, 7:41pm
You are on to it, anyway Mussels don't have a conscious state do they rather groups of nerve endings which respond to water temp and mineral content and light. Anyway I'm allot faster with a knife than the pot coming to the boil :)
mwood,
Feb 1, 9:19pm
We do a dish here called Moysters which you will understand with your knife work. Shuck the live mussels, remove the tongue and trim the skirt (the hard edge) all the way around (keep these firmer bits to whizz into a chowder), batter the mussels and deep fry - looks like an oyster tastes like an oyster - enjoy.
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