Mussel – Barefoot Stiletto
https://barefootstiletto.com
Keep your feet on the ground and reach for the stars
Thu, 11 Apr 2024 19:39:44 +0000
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Mussel – Barefoot Stiletto
https://barefootstiletto.com
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Romerige Mosselbroodjies
https://barefootstiletto.com/2024/04/11/romerige-mosselbroodjies/
Thu, 11 Apr 2024 19:39:44 +0000
https://barefootstiletto.com/?p=4423
Romerige Mosselbroodjies Genoeg vir 4 mense 2 blikke (85g elk) mossels, gedreineer 1 groot ui, […]
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Romerige Mosselbroodjies
Genoeg vir 4 mense
- 2 blikke (85g elk) mossels, gedreineer
- 1 groot ui, gerasper
- 3 knoffelhuisies, gekap
- 250 ml (1 k) cheddarkaas, gerasper
- 125 ml (½ k) mayonnaise
- 1 Franse brood/panini/ciabatta, in dik skywe gesny (8 skywe)
- Voorverhit die oond tot 200 °C.
- Meng die mossels, ui, knoffel, kaas en mayonnaise.
- Verdeel die mosselmengsel tussen die broodskywe en smeer rofweg op elkeen.
- Pak die broodskywe op ’n bakplaat en rooster 10 minute of tot die mengsel op die broodskywe effens goudbruin begin raak.
- Sit dadelik voor saam met slaai.
Translation
Creamy Mussel Buns
Enough for 4 people
- 2 cans (85g each) mussels, drained
- 1 large onion, grated
- 3 garlic cloves, chopped
- 250 ml (1 cup) cheddar cheese, grated
- 125 ml (½ cup) mayonnaise
- 1 French bread/panini/ciabatta, thickly sliced (8 slices)
- Preheat the oven to 200 °C.
- Mix the mussels, onion, garlic, cheese and mayonnaise.
- Divide the mussel mixture between the bread slices and spread roughly on each.
- Place the bread slices on a baking sheet and roast for 10 minutes or until the mixture on the bread slices begins to turn slightly
- golden brown.
- Serve immediately with salad.
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Knoffel Mosselpotjie
https://barefootstiletto.com/2024/01/10/knoffel-mosselpotjie/
Thu, 11 Jan 2024 04:07:53 +0000
https://barefootstiletto.com/?p=2724
Knoffel Mosselpotjie Benodig: 3 uie, gekerf 1 eetlepel knoffelbotter 2 pakkies gevriesde mossels, in skulpe […]
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Knoffel Mosselpotjie
Benodig:
- 3 uie, gekerf
- 1 eetlepel knoffelbotter
- 2 pakkies gevriesde mossels, in skulpe
- 1 liter volroom melk
- 1 pakkie sampioensoppoeier
- 500ml vars room
Maak So:
- Sit ‘n swart pot op ‘n matige vuur.
- Braai die uie in die knoffelbotter.
- Sit gevriesde mossels in pot.
- Sit deksel op en laat dit vir 10 minute prut.
- Voeg melk by, prut vir 5 minute en roer die sampioensopppoeier by.
- Prut vir 5 minute, voeg die room by en prut vir nog 5 minute.
- Gooi die mossel weg as die skulp nie oopgegaan het nie.
- Bedien as voorgereg, of met ciabatabrood as hoofgereg.
Translation
Garlic Mussel Potjie
Required:
- 3 onions, chopped
- 1 tablespoon of garlic butter
- 2 packs of frozen mussels, in shells
- 1 liter of whole cream milk
- 1 pack of mushroom powder
- 500ml fresh cream
Directions:
- Put a black pot on a moderate heat.
- Roast the onions in the garlic butter.
- Put frozen mussels in pot.
- Put lid on and let it simmer for 10 minutes.
- Add milk, simmer for 5 minutes and stir in the mushroom soup powder.
- Simmer for 5 minutes, add the cream and simmer for another 5 minutes.
- Throw away the clam if the shell didn’t open.
- Serve as an appetizer, or with ciabata bread as a main course.
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