Sautéed shrimp scampi with garlic butter and Boursin 01 01 2003 - 00:05 - starter -shrimp This is a fun recipe I like to serve from the frying pan in the middle of the table. Shell these delicious scampi with your dainty fingers and you won't be able to resist wanting to lick your fingers when they're covered with garlic sauce, parsley, Boursin and white wine. And of course you can serve the same recipe as a starter. "
It isn't the most refined recipe, but it's a quick and easy one you can eat without a fuss. Set the frying pan in the middle of the table for your guests to serve themselves straight from it and shell those delicious creatures with their fingers. Make sure there is lots of sauce and lots of bread because you'll see that nobody can resist mopping it all up. You'll be left with practically clean plates!
Plain mussels marinière 01 01 2003 - 00:05 - starter - mussels I think this is the simplest recipe there is for preparing mussels… It's this apparent simplicity that finally won me over because it seems to me it's a recipe that brings out all the flavor of this shellfish, that tastes best when most simply prepared.I put a lot of thought into what recipe I should offer you for this 4th edition of blog appétit, dedicated to mussels and onions… I thought of having you make real moules frites, of mussels with beer, a cold mussel soup or maybe mussel fritters…
After giving it considerable thought, I finally decided that the beauty of this product is its obvious simplicity, so I let myself be charmed by a few shellfish straight out of the pot, cooked with a little aromatic garnish made from an onion brunoise and strips of celery. No white wine, no aromatic herbs, very little spice… just mussels in all their glory.
The photo is simple too, because I took it in a hurry before gobbling them up!
Mussels are prepared by the panful and I recommend you prepare them by the 2.2 lb (1 kg) panful, which helps enormously in keeping the cooking even and decreases the risk of a flop.
I chose jumbo Dutch Zeeland mussels because it's the variety they use the most in Belgium. While not as refined as the little bouchot mussels, they are meaty, which suits gourmets perfectly