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frugalfisherman

11-17-2010 06:30 PM

Muscles parm

1 Attachment(s)

Take some good size muscles and steam in NO liquid until barely open. In a pan brown some garlic in olive oil. Put in liquid from muscles and add a tomato product of you choice with a lot of parsley. Reduce until thickened. Put sauce on muscles on 1/2 shell and top with motzerella cheese. Broil until cheese melts. Nice appetizer

Gerry Zagorski

11-17-2010 06:34 PM

Re: Muscles parm

Oh man Frugal..... You owe me a new keyboard since I just drooled all over it :D

This recipe has my name all over it.

tropics

11-17-2010 07:04 PM

Re: Muscles parm

Quote:

Originally Posted by frugalfisherman

Nice and my keyboard also ;) Looks like I will make some for Thanks Giving.

Thank You

Salt	12-27-2010 03:42 PM

Re: Muscles parm

Question, how do you steam them in no liquid?

Leif	12-28-2010 09:42 AM

Re: Muscles parm

Quote:

Originally Posted by frugalfisherman

Oh Man! Looks good. Thanks for that one.

Leif

frugalfisherman

12-28-2010 02:57 PM

Re: Muscles parm

Quote:

Originally Posted by Salt Man

Question, how do you steam them in no liquid?

Enough liquid comes out of the mussels. You're only doing them til they bearly open.

Salt	12-28-2010 07:19 PM

Re: Muscles parm

Thanks i'm going to try it tomorrow.

tropics

12-30-2010 02:47 PM

Re: Muscles parm

Quote:

Originally Posted by Salt Man

Question, how do you steam them in no liquid?

I made it a while back It's great. I used a little beer a bay leaf and some old bay to steam mine open.

Salt	12-30-2010 08:30 PM

Re: Muscles parm

We made them tonite, EXCELLENT

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