Muscles parm

[frugalfisherman]

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]

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

This recipe has my name all over it.

[tropics]

Originally Posted by frugalfisherman

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

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

Thank You

[Salt]

Question, how do you steam them in no liquid?

[Leif]

Originally Posted by frugalfisherman

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

Oh Man! Looks good. Thanks for that one.

Leif

[frugalfisherman]

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]

Thanks i'm going to try it tomorrow.

[tropics]

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]

We made them tonite, EXCELLENT