-
1
Season the steamed mussels with Creole seasoning and pepper.
-
2
Refrigerate the mussels while you make the sauce base and biscuits.
-
3
Heat oil in a large pot over high heat.
-
4
When the oil is hot, add the onions and garlic and saute for 1 minute.
-
5
Add the shrimp shells, Creole seasoning, bay leaves, lemons, water, Worcestershire, wine, salt, and 8 turns of black pepper.
-
6
Stir well and bring to a boil.
-
7
Reduce the heat and simmer for 30 minutes.
-
8
Remove from the heat, allow to cool for about 15 minutes and strain into a small saucepan.
-
9
There should be about 1 1/2 cups.
-
10
Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes.
-
11
Makes about 4 to 5 tablespoons of barbecue sauce base.
-
12
In a large saute pan, add the cream and all of the barbecue base.
-
13
Stir and simmer for 3 minutes.
-
14
Add the cooked mussels to the sauce.
-
15
Toss quickly.
-
16
To serve, slice the French bread lengthwise and open.
-
17
Spoon the BBQ mussels into the bread.
-
18
Slice and serve.
-
19
Combine all ingredients thoroughly and store in an airtight jar or container.
-
20
Yields: about 2/3 cup
-
21
Combine the oil, onions and jalapenos in a large stockpot over a high heat.
-
22
Saute for 2 to 3 minutes or until slightly soft.
-
23
Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
-
24
Bring to a boil.
-
25
Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon.
-
26
Strain.
-
27
Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.
-
28
* The information for Steen's Cane Syrup
-
29
Telephone number: 1-800-725-1655 Web site: www.steensyrup.com
