Bay leaves are oval in shape, measuring about 2 inches to 4 inches in length and tapered to a slender point. These short stemmed, dark green leaves are smooth with a glossy sheen and have a light green underside.
When dried Bay leaves have a brittle texture and the edges of the leaf are jagged and slightly curled. Crushing the dried leaves releases a strong scent of menthol and eucalyptus.
When cooked, the more bitter and astringent qualities of the bay leaf mellow, leaving a nuanced savory and slightly sweet tea like flavor with mild hints of pepper, clove, and mint.
Keep your wooden cutting board clean and fresh, simply sprinkle coarse salt over the surface. Using a lemon half, scrub the board, letting the salt and lemon do the heavy lifting. Not only does this method clean, it also deodorizes, giving your board a fresh scent.
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Recipe of: Italy
Filed Under: Seafood
Prep Method: Stove Top
Base: Mussels
Made with: 10 Ingredients
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