Potato crusted Chilean sea bass, zhoug white beans, steamed mussels. by Bjsgang 4 Comments TwoPints_Prick 2 days ago My only, only point is maybe give 5 mussels, they kind of have a pattern as it is, in the way of a flag.. allygator1993 2 days ago This plate is so calming to me. I would be ecstatic if this was served to me LionBig1760 2 days ago Take the mussels out of the shell. I want a dish, not prepwork.Emulsify the sauce and treat it like a cassoulet de mer underneath the cod. MagerSuerte 2 days ago I think smaller potato ‘scales’ like Paul Bocuse’s dish will look nicer. It looks great as it is and is probably better than I could do.
TwoPints_Prick 2 days ago My only, only point is maybe give 5 mussels, they kind of have a pattern as it is, in the way of a flag..
allygator1993 2 days ago This plate is so calming to me. I would be ecstatic if this was served to me
LionBig1760 2 days ago Take the mussels out of the shell. I want a dish, not prepwork.Emulsify the sauce and treat it like a cassoulet de mer underneath the cod.
MagerSuerte 2 days ago I think smaller potato ‘scales’ like Paul Bocuse’s dish will look nicer. It looks great as it is and is probably better than I could do.
4 Comments
My only, only point is maybe give 5 mussels, they kind of have a pattern as it is, in the way of a flag..
This plate is so calming to me. I would be ecstatic if this was served to me
Take the mussels out of the shell. I want a dish, not prepwork.
Emulsify the sauce and treat it like a cassoulet de mer underneath the cod.
I think smaller potato ‘scales’ like Paul Bocuse’s dish will look nicer. It looks great as it is and is probably better than I could do.