BOILED PISTACHIO NUTS
Ever hear of boiled peanuts? Well, I had only pistachios on hand and I just decided to boil them, and WOWE! Thank you to whomever put that boiled peanut bug in my ear – long ago. If not for that, I never would have known this other pleasure! These are my mussels!
Makes as many as you want
It’s so easy, it barely needs a recipe, just a few instructions.
Here’s what I did:
2, 8 oz. bags pistachio nuts in shells
3 c. filtered water
Liquid Butter Alternative or a combination of margarine and olive oil
chopped garlic – as much as you want
fresh lemon squeeze, plus wedges for garnish
freshly ground black pepper
chopped fresh basil, plus some for garnish
Place pistachios and water in saucepan. Bring to boil. Cover, reduce heat and cook about 30 minutes. Remove from heat.
Now, you can serve this delicacy one of two ways: as a ‘sit down to eat’ appetizer, or a snack.
As appetizer, for each serving. First, melt the liquid butter alternative (or margarine and olive oil) in skillet over low heat. Add a bunch of fresh chopped garlic, lemon squeeze to taste, sea salt and pepper to taste and fresh chopped basil.
Spoon a serving of boiled pistachios in serving dish, along with a little liquid that the nuts were cooked in. Drizzle with melted oil mixture. Garnish with additional lemon wedge and basil. Serve.
As snack, family style. Spoon – with slotted spoon – boiled pistachios into large serving dish; garnish with basil sprigs. Place so guests can help themselves. Don’t forget to place an empty container for shells.
Notes: If eating as an appetizer, you’re going to get your fingers messy, just as you would if cracking lobster, crab, or opening mussels or clams. Napkins please.
Open shells with a small knife or fork. Or, squeeze the seam of the shell with two fingers. They open a lot easier when boiled.
When served as a snack, just use fingers to open.
Either appetizer or snack styles are great. Wonderful flavor and texture!