ig enough to handle the mussels on at medium heat. Swirl
Toss lettuce, mushrooms, cauliflower flowerets, onion, green pepper, olives and cheese. Cover and refrigerate at least 1 hour. Just before serving, toss with CLASSIC FRENCH DRESSING as directed below.
CLASSIC FRENCH DRESSING:
Toss salad with oil until leaves glisten. Mix remaining ingredients; pour over salad and toss.
ssentials(R) Light Start(TM) Classic French Vanilla Light Start Powdered Drink
Heat skillet or griddle to 350\u00b0.
In large bowl, combine all ingredients, except French bread slices.
Beat well.
Lightly grease heated skillet.
Dip bread in half and half mixture, turning to coat both sides.
Cook in skillet over medium heat for about 2 to 3 minutes on each side, or until golden brown.
If desire, sprinkle lightly with powdered sugar.
aste.
MEANWHILE, fresh sourdough French baguette bread into slices to
recooked and open mussel (see mussels recipe #299761), sprinkle breadcrumbs generously on
Keep the mussels refrigerated until you're ready
o high and place the mussels in toss, cover and cook
o a boil.
Add mussels. Cook, covered, for 2-3
dd more garlic.
Steam mussels until open. Pour sauce over
stirring, for 2minute.
Add mussels to pan. Add the wine
For the mussels:
Directions.
Heat the
hells open up (ie with mussels and clams), and the prawns
rill to high.
Arrange mussels in disposable aluminium pan. Place
big enough to steam the mussels) and melt the butter over
When you bring your mussels home from the market, discard
o a simmer. Add the mussels and parsley, cover and steam
b>mussels open raw , this is what makes the taste of this recipe
simmer. Add the prepped mussels and cover to steam until
ater. Scrub and debeard the mussels (see the photos), discarding any