2 ea Garlic heads, unpeeled but -- heads separated 1 ea Bay leaf, crumbled 6 c Water 1/2 c Chopped fresh parsley 1/2 ts Sage 1/2 ts Curry powder 1 pn Saffron 1 lg Onion, peeled & quartered 2 ea Celery stalks, cut to thirds Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. Season to taste &f desired & serve. Source Unknown
How To make Garlic Broth's Videos
Supremely Savory Garlic Stock | Big Little Recipes
A supremely savory vegetable stock that only needs one ingredient: garlic! When simmered with water and seasoned with salt, this extrovert ingredient goes from razor-sharp to buttery smooth, a lot like caramelized onions. The result is soothing, with pools of savory depth. Use it anywhere a recipe calls for veggie (or even chicken) broth! GET THE RECIPE ►►
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How to make Hot Garlic Soup
Ghee Phulka ,Roti,Chapati.How to make Indian flat bread.Phulka दिन भर रहेगा soft और बनेगा फूला-फूला
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Steamed Clams with Lemon and Garlic Broth | Blackstone Griddle
Check out our merch here -- --~-- Blackstone Betty is at it again with a simple and delicious recipe for Steamed Clams with Lemon and Garlic Broth. The side burners on the Blackstone Rangetop Combo open up so many possibilities and in this video you will see just how easy it is to make amazing restaurant quality food at home. This recipe truly is simple but packs a lot of wow factor! Follow along with Blackstone Betty and give this recipe a try the next time you have guests over for a Blackstone Cookout.
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Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
Mussels with garlic white wine broth
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels 1 cup white wine (237 mL) 4-5 cloves of garlic 1 small shallot 1 lemon (one is enough for a few portions) 1-2 tablespoons butter 1-2 tablespoons olive oil red chili flakes fresh herbs (I like fennel fronds) salt pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Garlic and Bone Broth Immunity Soup
Recipe for a gut healing, immune boosting garlic and bone broth soup!