Well tonight I tried two new recipes...for dinner I made Mussel Bisque and then for dessert I made flan which is still really soft so tomorrow I will post pictures. Here is the recipe for everyone to enjoy:
You will need: Cooking Spray- canola flavor 3 cloves garlic; minced 2 large shallots, minced 1 tablespoon fresh tarragon or 1/2 tablespoon dried (i omitted this because it has a black liqurious taste which I don't like) 3/4 cup dry white wine 2 Pounds (about 40) mussels, scrubbed and de-bearded 1- 8 ounce bottle clam juice 3/4 cup fat free sour cream salt and pepper to taste Directions: 1. In a large stockpot, heat cooking spray over medium flame. Add garlic and shallots and cook for 2 minutes, stirring until soft and translucent 2. Add tarragon and cook for 30 seconds more. Remove shallot/garlic mixture from pot and put it aside. 3. Add wine to pot, bring to a boil, add mussels, and steam, covered for 5 minutes until mussels open 4. With a slotted spoon, remove mussels and let cool slightly 5. Add clam juice and reserved shallot/garlic mixture back into liguid in pot and simmer, covered for 10 minutes 6. Remove cooled mussels from shell and place all mussel meat, soup and sour cream into a food processor. Puree until smooth, add salt and pepper to taste Makes 4 Servings Suggested serving is 1 cup
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