Jacy and Duane sat down and discussed Aquamarine, which is March’s birthstone. Aquamarine is part of the Beryl family, with a Mohs’ hardness of 7.5-8. Aquamarine comes in light blue, blue, and blue-green, and is also known as water of the sea because of it sea water colours. Stop by Gordons Gold Jewellers today and see our wide variety of Aquamarine gemstones along with many other beautiful gems.
This month we’re featuring delicious Mussels in a White Wine Herb Sauce! We hope you enjoy it and check back next month for another exquisite recipe by Duane.
Mussels for Two
In White Wine Herb Sauce
2 LBS. FRESH MUSSELS
3 CLOVES OF GARLIC FINELY CHOPPED
½ LARGE SWEET ONION COARSELY CHOPPED
1 CUP OF WHITE WINE
½ CUP OF BUTTER
1 SMALL CUBANELLE PEPPER FINELY CHOPPED
¼ CUP OF FRESH PARSLEY ROUGHLY CHOPPED
½ CUP OF FRESH BASIL ROUGHLY CHOPPED
½ TSP CHILI FLAKES GROUND
1 TSP FENNEL SEEDS GROUND
FRENCH BAGUETTE SLICED (FOR DIPPING)
Fill sink with about 2 inches of tap water. Dump in mussels. Check for broken mussels that are open and won’t close when tapped, and discard. Put the good mussels in a bowl and place in the fridge.
Use a large 8-10 quart pot. Put in butter, onion, garlic, pepper, fennel and chili. Place pot on stove at medium heat and stir for about 5-6 minutes. Add wine and raise heat to high, stir in basil and parsley. When it comes to a boil carefully pour in mussels and put on the lid. Let it cook for 8 to 10 minutes. Carefully pour mussels into large heated bowl and serve as a meal for two or as an appetizer. Don’t forget the baguette and enjoy!