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Photo by pelicangal

Cooking Level: Expert

Living In: Brookings, Oregon, USA
pelicangal is looking for: (1 recommendation)
I know a person who is from Sweden or Belgium. She gave me a recipe that is for your basic Moule Mariniere. She, today brought me the herb/spice mixture that she uses and it smells wonderful. I want to be able to make the herb/spice mixture but have no idea what is in it. She did not know and said that she gets it from her sister who still lives in Europe and they just call it "mussel spices". Would anyone here have any idea of the herb/spice combination. Maybe Swiss Phil? Thanks so much for your help

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Last updated: Jan. 9, 2014 2:39 pm
Posted: Jan. 8, 2014 5:40 pm
Commented by: gderr the dysfunctional
Jan. 8, 2014 5:51 pm
just wanted to pop in say love to you and jerry.
Jan. 8, 2014 6:26 pm
Love you too Sweetheart. Can't wait to see you again in September. Big hugs to Claire and the girls. Hopefully I will be well by then and we can gorge on catfish and yummy oysters.
Jan. 8, 2014 7:29 pm
Wish I could help you, pelicangal, but I have no idea. I'll check out my Swedish cookbook. Just wanted to say hello to you!
Jan. 8, 2014 7:31 pm
The name obviously is French, however.
Jan. 8, 2014 7:32 pm
The name obviously is French, however.
Jan. 8, 2014 7:32 pm
Jan. 8, 2014 7:33 pm
Thank you Marianne, you cannot believe the aroma of these spices. Just wonderful.
Jan. 8, 2014 8:35 pm
Late as usual, but my recipe calls for fresh parsley, drowned thyme and dry tarragon simmered in white wine with shallots and garlic it is a feast for your nose!
Jan. 8, 2014 9:52 pm
Thanks so much BSM will try to incorporate all suggestions and try to come up with the right combination. appreciate your help
Jan. 9, 2014 1:50 am
Hi try this. cheers. Mussels in a Creamy Wine and Thyme Sauce 1kg/2lb fresh Mussels 30g/1oz butter 1 Red Onion - chopped 3 cloves Garlic - chopped 250ml/8fl oz White Wine 4 sprigs Thyme 250ml/8fl oz Crème Fraiche or Double Cream Salt and freshly ground Black Pepper Handful flat leaf Parsley - chopped To Serve - Fresh Crusty Bread Preparation method Clean the mussels with a soft brush or a bit of the green scrubbing cloth, removing any dirt, barnacles and the beard. Remember the beard; Discard any open, damaged or those which do not close when tapped; Place in a bowl, cover with water and soak for an hour or so, changing water during process; Place the butter in a large pan, add the onion and garlic and for sauté 1 minute or so. Add the wine and bring to the boil; Lower the heat, add the thyme, place a lid on the pan and cook for some 3 to 4 minutes or so until the mussels begin to open; Stirring continuously, add the crème fraiche or cream, parsley and season to taste with salt and pepper; Heat through ensuring the mussels open; Discard any that remain closed; Place pan on table with warm bowls and bread, spoon in the mussels, pour sauce over them and eat.
Jan. 9, 2014 2:39 pm
Thanks Don, will try this for sure, though I am actually looking for a recipe for the herbs and spices that this lady gave to me. They smell amazing and she just calls them mussel spices and has no idea what is in it. Appreciate the thought
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