Well he’s going back to Southern Sudan, so I thought I’d pull out all stops. No seafood to be had from the Nile river.
And anyway, I’ve been wanting to do something with these clam-like almandes de mer . We ate a couple of them raw. Primo!
Veuve Cliquot. Nuff said!
Mussels and Almandes de Mer
1 onion chopped
3 garlic cloves, chopped
1 red bell pepper, chopped
3 tbsp olive oil
2 quarts small mussels
1 lb almandes de mer or small clams
1/2 cup white wine
2 tomatoes, seeded and chopped
2 tbsp fresh parsley, chopped
Saute the onion, garlic and bell pepper in the olive oil until the onion is soft. Add the mussels and almandes de mer and saute for 1 minute, add the white wine, cover and cook for 5 minutes. Remove from the flame and add the tomatoes and parsley.
Wine suggestion: Cremant or Champagne
Nuff said is right. I know he really appreciated the fresh seafood. The dish looks delicious and with Veuve Cliquot what could be better.
Thank you Karen. Just a few months and he’ll be in Germany 🙂
Lovely still lives – and a pretty delicious lunch.
Thank you Roger. I always appreciate your comments 🙂 🙂
What a beautiful meal, and a wonderful send off, as someone who works away from his wife, I know how special these last treasured moments are together, and I know he will take memory of this meal with him on his travels.
Cheers
Marcus
Thank you Marcus. I hope he does.
Looks great! I was also salivating over your china…
That’s my new plate and bowl! I love them!
Beautiful dish!
Thank you Tessa.
That’s a great send-off meal! So simple and and oozing taste
Thank you promenade. He was very pleased! Or maybe it was the Veuve 🙂
You’re too sweet. This really is pulling out all the stops.
Looks like a very flavourful dish! Mmmmmmm
Lucky chap. This looks amazing, Rosemary. I love mussels. So much! I shall have to do something with them soon. I know they’re not necessarily frugal, but I don’t think I can resist any longer. You may like the bread I intend to post later today… It’s, supposedly, French! 😀
Thank you Frugal. This is so stupid! I can comment on my own posts but not on others! I’ve got to figure this out!
quite divine. and i have to say rosemary that whenever my internet is working at speed so i can get over to your neck of the woods i am always thrilled. I almost never have the ingredients you have, so visiting really is a chance to feast with my eyes! these mussels are a case in point! c
Thank you C.
Mussels and veuve cliquot…that’s love!
If I were leaving for Southern Sudan, I would want to eat this! It looks fantastic, Rosemary. Your husband is a very lucky guy!
(beautiful champagne coupes too!)
btw, did you manage to work out the comments thing? Sometimes I send a message to wordpress support when I run into something that I can’t figure out . . .
Thank you bacon. No I haven’t worked out the comment thing and it’s so annoying. I’ll try contacting wordpress support.
Reblogged this on The DelGrosso Food Blog and commented:
This weeks reblog comes from a great food blog Cooking in Sens. I love mussels and searched for a recipe to reblog and share with all of you. Mussels are so simple to prepare but oh so elegant to serve. Her recipe is no exception, a few fresh ingredients and such a stunning result! Enjoy!
Oh my, I love mussels! We get them off PEI around here, they taste amazing. This is my to-do list, thanks!
I’m also a huge mussel fan Bryan.
Reblogged this on Christa Williams Page.