ENTERTAIN AND FLEX YOUR MUSSELS

http://www.89thandbroke.com/wp-content/uploads/2010/07/petite-abeille-mussels1.jpg

FEED YOUR SOUL

Stay cool and be a red hot host all summer with easy meals that flex those summer entertaining muscles.  Here is one of our favorite ways to prepare fresh mussels, Moules Poulette.

Add some savory tapas and chilled wines to the mix and you’ll be pure sunshine. That summer table just got a healthy make-over full of flavor and international panache!  Stay chic, tempt your senses and bon appetit!

For more yum, giveaways and our food philosophy, be sure to sign up for our Seasonal Newsletter and follow us on Facebook, Twitter, Instagram and Pinterest.  PS We truly get a kick out of your favorite food pic moments with friends and family!  Remember to share that love and post pics with hashtag #DontWorryEatHappy.

Let’s Play!

Whether you are new to cooking or ready for a culinary refresher, Meals on Heels by Mindy is your go-to guide to help you glow from the inside out.  Experience One-on-One Cooking Lessons, Farmer’s Market Shopping & Super Foods Recipes, Pantry Makeovers and Mood-Boosting Entertaining Tips.

For more about Mindy click here.  Be sure to email us at mindy@mealsonheelsbymindy.com or call 1.800.989.7876 to schedule your individual phone consultation.  Summer slots are going quickly so hurry up and Feed Your Soul!

EAT WELL. FEEL WELL. ENTERTAIN WELL.

  • LOVE your life!
  • CELEBRATE your culinary creativity!
  • PLAY with a renewed vitality!

Exercise!  Breathe Fresh Air!  Exhale Sunshine!  Listen to INSPIRING TUNES WHILE COOKING!

  • Baila Me, Gypsy Kings
  • Adrian Sina, Back To Me
  • Spectrum, Florence and the Machine
  • Feel the Love, Rudimental feat. John Newman

MOULES POULETTE
Prepared in 10 minutes or less.

Ingredients

¾ cup dry white wine
¾ cup heavy cream
1 medium shallot, peeled and thinly sliced
8 sprigs fresh thyme
1 Tbs fresh ground pepper
1 medium leek, rinsed very well and thinly sliced. Use white and light-green parts only
6 lbs fresh mussels, thoroughly rinsed
1 small bunch fresh chives, cut into ½-inch sticks

Preparation

In a large heavy-bottomed pot over high heat, bring the white wine, cream, shallot, fresh thyme and pepper to a boil. Add the leek and simmer for 5 minutes. Add the mussels, toss once, cover, and simmer until the mussels have opened. Add the chives, toss, and serve immediately.  A crisp Sauvignon Blanc would be divine with this dish.  Serves 4-6.

Post a Comment

Your email is never published nor shared. Required fields are marked *

*
*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>