Page 37 - JSSI Holiday Cookbook
P. 37

Main Courses: Beef, Pork and Lamb




























        Beer Braised Pulled PorkBeer Braised Pulled PorkBeer Braised Pulled PorkBeer Braised Pulled Pork
                                                              Lee Raymond

        Musselsin Garlic Cream SauceMusselsin Garlic Cream SauceMusselsin Garlic Cream SauceMusselsin Garlic Cream Sauce
                                                             Airr Ruangtap

        3 dozen Mussels3 dozen Mussels3 dozen Mussels3 dozen Mussels
        1 tbsp Butter1 tbsp Butter1 tbsp Butter1 tbsp Butter
        2 large Cloves Garlic, minced½ cup Fruity White Wine2 large Cloves Garlic, minced½ cup Fruity White Wine2 large Cloves Garlic, minced½ cup Fruity White Wine2 large Cloves Garlic, minced½ cup Fruity White Wine
        ½ cup Cream½ cup Cream½ cup Cream½ cup Cream
        Black PepperFresh ParsleyBlack PepperFresh ParsleyBlack PepperFresh ParsleyBlack PepperFresh Parsley
                          Garlic,
        sauté but don’t brown.
        Add White Wine and bring to a fast boil. Add Mussels. Cover and
        cook until the Mus­sels open.
                              lightly
        thickened.
                          with
        pepper and parsley. Spoon over Mussels.
        Accompany with crusty bread and salad.








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