If any mussels are opened, tap them lightly on a hard surface. If they don't close, discard them. Heat the olive oil in a wide, heavy-based pan. Add the shallots and garlic and cook until softened ...
Make sure to clean the mussels thoroughly before cooking by scrubbing them under cold water and removing any beards. Choose fresh mussels that are tightly closed. Discard any mussels that are cracked ...
cooked frozen New Zealand mussels in the half shell, about 2 dozen, olive oil, breadcrumbs per mussel, soaked in mussel juices, finely shaved green chinese onion, shredded fresh celery leaves, chopped ...
cooked frozen New Zealand mussels in the half shell, about 2 dozen, olive oil, breadcrumbs per mussel, soaked in mussel juices, finely shaved green chinese onion, shredded fresh celery leaves, chopped ...
Mussels Al Diablo is a spicy and flavorful seafood dish made with fresh mussels, garlic, tomatoes, and chili flakes. It is a popular Mexican-inspired recipe that is quick and easy to prepare. The ...
You'll probably already have most of the ingredients you'll need, so all you have to do is pick up some fresh mussels ... the liquor from the mussels, and to save getting garlic-scented fingers while ...
“Fresh mussels and Spanish ... to remove the 'beard' from the mussels if they aren’t cleaned already. Be sure to discard any mussels that are partially opened or broken. Larger black mussels will take ...
Soak the mussels in cold water, then remove the beards and scrape clean using a small, sharp knife. Gently cook the fennel and garlic in the olive oil and butter for 10–15 minutes until very soft and ...
Cook the gnocchi in salted boiling water until they float to the top, then drain thoroughly. Transfer to a frying pan with the cooking liquid from the clams and mussels and add the broccoli rabe.