March 2014

March 2014
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Courtesy of Colonie Garden Bistro 24 Chef Donald Rogers Bacon, blue cheese and dijon mussels Ingredients 1T. of extra virgin olive oil 2oz. of white wine ¼ cup of chopped cooked bacon 1/3 cup of julienne shallots 1T. of chopped garlic ½ cup of crumbled blue cheese ½ cup of Dijon mustard 1 qt. of

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