4 cups mixed nuts
1 egg white
1 heaping Tablespoon grainy mustard
2 tablespoons sugar
1/2 teaspoon cayenne
Preheat oven to 350 degrees.
Lightly whisk egg white and add mustard, sugar, cayenne and salt to taste. Add nuts and toss well to cover. Spread out onto a baking sheet. Bake for 15 minutes, or until nuts are lightly browned.
Mussels travel with their own built-in sauce base. They’re easy to steam and, when you do, they release a flavourful broth that many connoisseurs swear is the best part. That broth can be flavoured any way you want, so mussels are also a great ingredient to freestyle with.
Fresh cultured blue mussels are easy to cook as well as being a healthy and easy meal option. They’re quick and tasty and can be eaten right out of the pot or used in a variety of recipes. Before you start cooking, you should always give your mussels a quick rinse. Cultured blue mussels are pre-cleaned so that’s really all you need to do. The fresh water will cause the mussels to close. If there are any that don’t close give them a quick tap, if they still don’t close at least partially, simply discard them.