in Fresh Limes
first came into existence back in May 2000. Seems a
long time ago now!
then the internet was a very different place with much
more of an amateur feel to it. In a lot of ways it was
a pleasanter and more friendly place to hang out. For
those of us interested in food and cooking it was a
great opportunity to chat and share ideas with people
living in other parts of the world.
was also a time when everyone involved in cooking, whether
they were just a keen amateur, a busy mum, a grandmother
with a lifetime of kitchen experience or a professional
chef just starting a career in the kitchen or one who
was an old hand working at the stove, was happy to share
recipes so others could enjoy them.
lot of the details of who contributed the recipe, or
the history of the recipe, have either become blurred
or disappeared over the years but the recipes are still
worthwhile either in their own right or for the inspiration
they might give.
recipe was provided by Cindy Hartlin from Oakville,
Live cultivated mussels
2 Fresh limes, rind grated (also juice of 1 lime)
1 c White wine
1 tb Sugar
3 Shallots, minced
1/4 c Butter
1/4 c Fresh cream
Freshly ground pepper to taste
grated zest of one lime, wine and sugar in a sauce
pan and bring to a boil.
mussels and steam on high heat until opened.
Drain mussels, reserving the liquid.
shallots and the zest of one lime in butter until
in lime juice and reserved liquid.
boil over medium heat until juice is reduced to half.
Whisk in cream and pour over mussels.
Longo's Winter Fresh Ideas