..... in no particular order....
Pandora - the "artistic one"
Bob (this one) taking on the whole world (and our friend Chung)
Wayne B - posting all sorts of nice recipes and the occasional OT...
Melba's Jammin' - well - just jammin' and holding the occasional "dead
spread" review
Michael (Dog3) L - sharing his expriences
Andy - the "joker"
sf - being the voice of reason - well mostly....
Om - being generally polite and funny
Dave Smith - the politician
Peter Aitkin - the "boxer"
modom - the pix man
The two "dee's" - very nice gals
Greg M - one the many shelly fans
Nancy Young - very cool
Margaret Suran - love her advice and stories
Dan Abel - nice guy
Joseph Littleshoes - usually makes sense
Ophelia - sense of humor lady
Damsel - off-line at present, but "she'll be back"
Shaun - the chili king
Sheldon - the [censored] man - sparring with Pandora (and most of the group)
and last, but not least:
Switch/Barry/Mr Tibbs - whatever - keeping us all "stirred up"
..... and anybody I forgot - you know who you are.
Thanks for keeping me out of mischief and entertained 😉
OBFood:
-= Exported from BigOven =-
Danish Mussels
Recipe By:
Serving Size: 1
Cuisine: Uncategorized
Main Ingredient: Seafood-Other
Categories: White wine, Wine, Onion, Mayo, Seafood, Appetizers
-= Ingredients =-
1 Onion (Medium); Chopped
1 bunch Fresh Dill; Chopped
2 Bay Leaves
6 Red Pepper Flakes; (Or More
1/2 teaspoon Freshly Ground Black Pepper
2 cups Dry White Wine
2 pounds Mussels
1 teaspoon Salt
2 tablespoons Acuavit (Scandinavian
1/3 cup Mayonnaise
Sandwich Bread As Needed;
-= Instructions =-
1. In a large, non-corrosive pan, combine onion, 3/4 of the dill, bay
leaves, red pepper flakes, pepper, wine and 3 cups water. Bring liquid
to a boil, lower heat and simmer 10 minutes. Strain into a clean pan.
(If desired, recipe may be done ahead to this point. Refrigerate broth
and mussels) 2. Rinse (do not soak) mussels and remove wirelike
beards if visible. Add salt and aquavit to the broth and bring to a
boil. Add the mussels, cover and cook over medium-high heat until
shells have opened, 3 to 5 minutes. 3. Remove pan from heat and
discard mussels whose shells remain closed. Remove remaining mussels
from their shells and discard shells. 4. Mix mayonnaise with most of
remaining dill (reserving some for garnish) and, if desired, aquavit
to taste. Place mayonnaise in a small bowl (or spread on toasted
bread). Place bowl on a plate and surround with the mussels, each one
(or, depending on size, a pair) speared with a toothpick; or cut each
slice of toast into 6 pieces and top each with a mussel. Transfer to a
platter, garnish with remaining dill and serve.
Cheers
Cathy(xyz)