Foraging: Snails & Mussels and Making Seafood Danish ft. Outdoor Chef Life скачать в хорошем качестве

Foraging: Snails & Mussels and Making Seafood Danish ft. Outdoor Chef Life

This week we went foraging with Taku (OutdoorChefLife) and got more mussels as well as some black turban snails to make seafood egg danishes. Comment below if you would ever try making it and what you'd like to see us make in the future! Also shoutout to Taku for bringing us out! Domoic Acid Fishery Closure Information Line: (831) 649-2883 Shellfish Biotoxin Information Line: (510) 412-4643 or toll-free at (800) 553-4133 Maintained by CDPH Learn More: https://www.wildlife.ca.gov/fishing/o... Outdoor Chef Life:    / @outdoorcheflife   Seafood Egg Danish Ingredients: Mussels Black turban snails Salt & Pepper Avocado Parsley Eggs Pillsbury Crescent Rolls (or Puff Pastry) Directions: 1. Clean snails and mussels 2. Boil snails for 15 minutes, then add in mussels and cook for an additional 5 minutes (until they are open) 3. Finely chop up snails, mussels, and parsley 4. Cube/slice avocado 5. Preheat oven to 375 degrees F 6. Flour surface and open/roll out crescent roll out 7. Flour dough and use rolling pin to further roll out dough in order to smooth down perforations 8. Cut dough into 8 equal rectangular pieces 9. Take a cookie cutter and cut out circles in the center of the dough in 4 pieces 10. Transfer the 4 pieces of dough without holes onto a cookie sheet lined with aluminum or parchment paper 11. Beat an egg, and brush it onto the tops of the pieces without holes 12. Place the dough with the holes on top and brush on the egg wash 13. Place in oven for 7-8 minutes 14. Immediate out of oven, take a spoon and flatten the circle centers to make room for the seafood/egg 15. Evenly divide finely chopped seafood into each danish and then crack and egg on top of that 16. Place back in the oven for 13-15 minutes 17. Remove from oven and garnish with avocado, parsley and whole mussel pieces 18. Season to taste with pepper and salt 19. Enjoy! Song: Spring - Ikson   / ikson