2 (.25 ounce) packages active dry yeast
1/2 cup water
3 cups all-purpose flour
3/4 cup warm milk
3 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon distilled white vinegar
1/4 teaspoon white sugar
1/2 cup warm butter, softened
1 tablespoon lemon juice
2 tablespoons grated orange zest
1/4 cup chopped fresh parsley
In a large bowl, dissolve yeast and water in warm milk. Let stand until creamy, about 10 minutes.
Stir flour, sugar, salt and baking soda into warm milk mixture. Stir in butter, lemon juice and orange zest. Mix well and let stand for one minute.
Stir butter mixture into the flour mixture.
Turn dough out onto a lightly floured surface and knead until well-greased and smooth. Divide into four equal pieces and form into rounds; place on the ungreased baking sheets.
Preheat oven to 350 degrees F (175 degrees C).
Bake in preheated oven for 6 to 7 minutes. Turn off oven, place on broiler. Place mussels on paper towels to keep them from drying out. Place on uncovered baking sheets. Arrange mussels on baking sheets or broiling pans of your choice.
Bake mussels in preheated oven for 15 minutes, or until light brown. Remove mussels from oven. Brush drippings from mussels with lemon juice. Place mussels on a serving platter. Broil mussels until frittier and to desired doneness, about 15 minutes.
With the changes I've made, I will definitely make this cake again. The dough directions said to let it rise in the mixing bowl, but I actually put it in the fridge to continue working with. So intelligent and obvious. only thing I did that wasn't in the recipe
I don't usually make sauces but we like this one good. Will try with orange next time.
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