Creamy Garlic Butter Mussels

Ingredients
750g Mussels in shells, debreaded and scrubbed
1 tablespoon Butter
1 small Onion, finely chopped
2 Garlic cloves, finely chopped
1 teaspoon Dried Thyme
50ml White Wine
200ml Heavy Cream
1 teaspoon Dried Parsley
Salt and Ground Black Pepper
Toasted Bread (Brioche / Butterscotch / French)

Step 1: Soften the onion and garlic in the butter over medium to low heat.
Step 2: Add the thyme and wine, and increase the heat to high.
Step 3: Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened.
Step 4: Stir in the cream and chopped parsley, and season well.
Setp 5: Remove from the heat and serve with toasted Bread.

Give this recipe a try and hope you like it too.

Notes:
- Mussels quality matters, various brands mussels taste blend.

Click here for our blog page Cooking Recipes - Western Cuisine for more recipes. Hope you will be inspired~

Whipped Fresh Cream Frosting Recipe & Tips

Ingredients
300ml of Thickened Cream
60g Icing Sugar (sifted)
1 teaspoon of Vanilla Extract
Stabalizer (0.5 teaspoon + 1 tablespoon Water)

Put all the ingredients in a chilled mixing bowl. Beat slowly at first until it starts to thicken then it can be raised.


Stages of cream as it is getting whipped.
1. Chantilly Cream - Barely thick and leaves trails in the cream but does not hold.

2. Soft Peak - The cream falls over when it's picked up by the whisk.

3. Stiff Peak - The cream can withstand piping and is the kind of texture to be use for froasting.

4. Over-Whipped - Butter forms and curdled.


Tips:
- If you have slightly over whipped, simply pour more 1/4 the amount you started with, reduce the speed to low to incorporate it and then increase speed to continue beating.
- If you overwhipped your cream, continue whipping until it all turn to butter and you can use it for other bakes.


Chocolate Whipped Fresh Cream Frosting Recipe
60g of Chocolate Coco Powder
- Sift Chocolate Coco Powder with Icing Sugar


Recipes that is topped with this Frosting:
Pomegranate Bundt Velvet Cake Coming Soon


Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~

Chocolate Ganache Frosting

Ingredients
1 cup / 230g Heavy Cream
Pinch of Salt
220g Chocolate (your preference)
1 teaspoon of Sugar
1 tablespoon / 14g of Butter

Step 1 Break the Chocolate into smaller cubes in a bowl.

Step 2 Bring the Heavy Cream, Salt, Sugar to a boil over low heat.

Step 3 Remove when it starts lightly boiling and pour over the chocolate.

Step 4 Stir to assist the melting and mix well until well combined.
Step 5 Add in the butter and mix until all melted. This will give you a glossy finish.

Step 6 Set aside until cool then place in the fridge until spreadable consistancy.



Assembling tips for Cake:
1. Ensure your baked cake is fully cool or better if chilled.
2. Take one piece and put on the cake board, scoop and spread the chocolate ganache evenly.
3. Place the second piece on top and press down firmly. Continue until all layers are stacked.
4. Place in the fridge to chill for an hour.
5. Froast the remaining chocolate ganache on top and work on the sides.
6. Clean up the little mess at the bottom of the cake board with kitchen towel.
7. Decorate the cake according to your artistic skills.
8. Place in the fridge until ready to serve.


Recipes that is topped with this Frosting:
Chocolate Fudge Cake with Dark Chocolate Ganache Coming Soon

I'm happy with my 1st cake froasting skill.

HAVE FUN & ENJOY!!!!!!

Overall Feedback: Not Sweet, Rich, Chocolate Delight.

Click here for our blog page Baking Classes for more recipes. Hope you will be inspired~