Bay leaves are a lie

[anon33466019]

@Ryuthrowsstuff

I make a nice beurre blanc with lots of bay and a tiny bit of pernod, mostly for shellfish. Its out of this world and all it is is lots of bay and some garlic briefly sauteed in a small amount of butter, white wine and a splash of pernod to reduce, and more butter whisked in. Then a pinch of salt and some fresh parsley.

Well that sounds rather nice! I may go urban foraging this weekend, and fresh bay is on my list now. I’m sure I can find pics of the leaves, and I’m not useless when it comes to ID’ing plants.

I’m thinking (since you mentioned beurre blanc) a white bay chowder… This is gonna be fun, I wonder if I can score some mussels from the beach