- Joined Jul 13, 2012
I made mussels today. I made a mirepoix with a brunoise of onion, carrot, celery, jalapeno, and garlic. Softened in evoo till tender then added white wine and parsley. I added the mussels and after they were done I removed then reduced the poaching liquid and added a pad of butter and reduced until silky. I made some blackened wax beans and served with slices of crusty baguette. A lovely meal really and well we didn't have room for desert.