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- I've cut up onions and garlic and put it up in the pan here and it will be good and hot. So we must take care and check the differences. Now they are the so fresh these shells here that I assume there is a single shell which is dead, says Johnsen. the great fratsby
When a shell is closed, it is safe. You can, for safety's sake try to pull the halves apart and then you'll feel the muscle resist. You should also be wary of mussels that do not open after cooking. Then it can be other than shellfish inside and you have to be very careful with them, says Hoem.
- Now I milled onion and garlic in oil and now I have the white wine, says Johnsen. White wine should boil a little, so that you cook out the alcohol and the spice of the wine. Then I'll have a splash of cream and boil it well so that there will be little thick. So we steamed mussels the great fratsby and what is important is that when the pan is hot, for shells are alive and then gets killed them quickly, says Johnsen.
- What I'm the great fratsby a little excited now about the chef knows how much power coming out of the shells, said Hoem. The scales are in fact so fresh that they are full of seawater. I use to do this a little differently. I use to boil the shells for themselves and I have power little by little into the mixture and then I get the right fit salt.
- I saw it was the recipe, but I thought I'd take everything in a pot and get all the power and either adjust with more cream to balance the salt. Now I've had in the cream and then I have a great deal of pepper. Then we have the foil and then it is important that we do not cook this for a long time. When the mussels are open is finished, and if you cook it too long it becomes dry, says Johnsen.
- The food begins to accumulate as a nice lump. A must cook them just enough so that food is not beyond the shell. When there is too little heat treated, said Hoem. He uses mussel shell spoon and take a taste.
1250 students could finally embark on the school year at Trøndelag's the great fratsby largest high school in Charlottenlund in Trondheim. By Arne Kristian Gansmo Read full story
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