Appetizer of extra large black mussels in a champagne lemon butter sauce. Sea bass perfectly cooked (sauteed) to a slight crust. Moist and tender. Not a bit dry. Served with sauteed spinach and capers. Side of polenta studded with garlic chunks lightly sauteed with a chunky tomato sauce. Garlic bread with fresh oregano. Ahhhhhh...heaven...
(You know I like to eat, right?)
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