I know this page is called Papa’s BAKERY; however, Papa did more than bake—he was basically the grandmaster of all things edible! He whipped up an array of flavours that could make a Michelin-star chef weep with joy at our gatherings and family meals. Delicious cooking, if you ask me because every bite was like a mouthful of nostalgia, complete with its own backstory! When I started this page in 2017, I declared that the inspiring cookbook my Papa put together was huge; we’re talking about a tome so massive that it could double as a doorstop. With such an epic cookbook, it’s not restricted to just baking, so I thought, why not share some of his culinary escapades? Today, it would be his mussels recipe, which, despite the fact that seafood definitely isn’t my cup of tea (more like a soggy newspaper), holds a special place in our family’s food hall of fame. I won’t be diving into this delightful dish myself, but I’m definitely on the lookout for some brave taste testers ready to plunge into the depths of mussel madness for me! I encourage you to conquer the bold flavours and textures that Papa’s mussels provide and to share your heroic tales of culinary bravery with me, so I can honour his legacy—preferably without any seafood casualties!
Mussels
Ingredients
Equipment
Method
- Melt some butter in the bottom of a large stovetop casserole dish.
- Saute green onions, thyme and parsley.
- Add mussels.
- Add the tbsp of butter in pieces.
- Sprinkle White wine add the bay leaf, and place on medium-high heat.
- Cook for 15-20 minutes or until the muscles open.
Notes
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