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Little necks, mussels, filet, and creamed spinach
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Bham_egger
Posts: 196
Early Mother's Day cook since I'm at the fire station tomorrow. Steamed the clams and mussels in onion, garlic, diced tomato, and Sauvignon
Blanc. Seared the steaks at 800 and topped them with bleu cheese from France (via Whole Foods). Paired the steaks with parmasean creamed spinach. All came out great.
Comments
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That plated picture is great!
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Wow! Looks great!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/
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