The SMIB Thread.......Where fecal (doesn't) matter.

Thanks for the hospitality Dan.........OBTW, youv'e been tagged. http://www.advrider.com/forums/showthread.php?t=380871&page=653

Sorry to miss the Motovation event, may head up to Bobs later anyone else?

Big thanks to all that stopped by yesterday. Now we all just need to get out riding together!

Spring Laurel Fork camp out.

38.740478, -79.692521

Bring rain gear.

Wayne,
putting it on the calender!

It seems like some SMIBs are going to be heading to Death Valley Easter weekend.

Some? You mean more than LoneSmib2112? Excellent!

Kings of the West?

I'll be in TX that time of year....
That's great Bob ..... A good time of year to be in DeathValley...

Pomo just signed up..........

Good Morning Scotty

I made this yesterday/last night..

2 pounds mussels

1 medium onion, chopped

6 cloves garlic, minced

2 tablespoons olive oil

1 bunch Italian parsley, leaves only, chopped

1/2 cup+ white wine (I used a Chardonnay) or vermouth

1/2 cup fish stock or water or veg stock

1/4 teaspoon hot pepper flakes (or to taste)

Coarse salt and freshly ground pepper to taste

1/2 pound whole wheat spaghetti Or more

1 tablespoon unsalted butter


Preparation



De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water and discard broken ones too... Rinse the mussels thoroughly under cold running water and set aside.(stick back in the fridge with a wet paper towel on top..



In a large skillet,That has a lid. gently saute the onion and the 3 cloves of garlic in the oil.

Once onions are transparent ,Add the parsley, wine, stock and hot pepper flakes and the rest of the garlic. Bring to boil, turn down heat and simmer for five minutes.



Meanwhile, bring enough water to the boil for the pasta in a large stock pot.



Add the mussels to the skillet cover and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper. (If you see a mussel NOT open toss it )

.

Cook the spaghetti until al dente or how you like it... Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.



Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.

I all sounds like a hard supper.. But it's not..
Very easy and oh so good.... Dig in and enjoy...

Gosh LadyD, That looks good !! :dg . Nice buck Twohawks.

It was good....
I don't normally buy Mussels .. But in FoodCity they looked so clean and had no Oder .... I just had to get them .. Plus they were only 4.88 for 2 lbs..
I don't know if it was a good price for the coastal folks . But for us mountain folks I thought it was good... They came from Maine

My Mom always bought and cooked with mussels..

But I liked this recipe and I did tweak it to my liking...
I bet it would work with clams,and Scallops too...

I was trying to make a dish that HB and I use to eat at a restaurant that we use go to many years ago...... Le Gorilla.....

..........gently saute the onion and the 3 cloves of garlic in the oil.

What's not to like?? :dg

I like your style on that dish.....I cook like that often [with clams or shrimp] and will add some of the twists!

I always scrub the muscle and then de-beard it....get it???

eee

THANK YOU for posting the recipe LadyDraco - printing now!

You are very welcome ..

Now you can avoid hot pepper flakes .. We like things spicy here...

You can also add Upst8 to the list.

I saw that........it will be good to see him again.

Sounds like a good time!!
Somebody better take a mess of photos for us vicariously riding with you!!