drying and fermenting — to make fresh food last longer. The smoked cod chowder with fresh fish and shellfish highlight the wealth of Norway’s seafood options. 1. In a large pot, sauté bacon ...
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick. Unless you know how fresh they are, always eat mussels on the ...
On each slice, place 2-3 mussels, a piparra and a lemon slice. Finish with a squeeze of lemon juice, drizzle of mussel oil from the can and black pepper.
Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick. Unless you know how fresh they are, always eat mussels on the ...
There is something about hunting and gathering that makes the food taste so much better. Keeping it simple ensures you get the full flavour of your fresh catch. These mussels take on a slightly ...
Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...
It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for extra flavour, but also guaranteed freshness. One of my favourite herbs ...
Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. For mussels ...
Stuff the mussels: For each mussel ... shallow bowls and the grilled rustic bread. Recipe courtesy of A Girl and Her Pig: Recipes and Stories by April Bloomfield/Ecco, 2012.