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Old 05-22-2007, 06:45 PM   #11
pjj2ba
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Don't forget the Frites!!!! I went through the trouble last year to render up some beef lard to use in my deep fryer to cook up some proper fries. I've got the lard saved in the fridge as it should be good for a couple more batches. I'll have to make some for a cook out this summer.

Of course, you still have to have the bread to sop up the juices. Swap out the parsley in the recipe for cilantro, and add some bay leaves and you'd have the Portuguese version!

I've also had them in a cream based suce with blue cheese that was quite good.

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Old 05-23-2007, 03:19 AM   #12
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Allow me to share a simple but delicious Mussels recipe.

Moules A La Gueuze

4 1/2 lbs mussels
1/2 stick butter
2 sticks celery (diced)
6 shallots (diced)
1 1/4 cups Gueuze

...and of course, as mentioned above, a large plate of frites is the traditional accompaniment

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Old 05-23-2007, 12:56 PM   #13
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Quote:
Originally Posted by pjj2ba
Don't forget the Frites!!!! I went through the trouble last year to render up some beef lard to use in my deep fryer to cook up some proper fries. I've got the lard saved in the fridge as it should be good for a couple more batches. I'll have to make some for a cook out this summer.
Yeah most people cringe at the idea...but there really is no substitute unless you are like McDonalds and add the flavoring agent that mimics the flavor of Beef Tallow.
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