Mussels in a buttery white wine and herb sauce make for ... until softened but not browned. Add the mussel cooking liquor and remaining wine. Bring to a boil and cook until the volume of liquid ...
Sweat for 5 minutes without colouring until the vegetables are just beginning to soften Place a separate pan over a high heat and, once hot, add the mussels (discarding any that stay open when tapped) ...
This is especially amazing when the mussels are in season and full and plump. Not an attractive dish, but extremely delicious. If there is any leftover sauce I pour over cooked pasta for ... add the ...
Affordable, easy to cook, but at the same time a summer delicacy for Norwegians ... Sauté chopped shallots and garlic in olive oil in a pot. Add mussels and white wine. Cover the pot with a lid and ...
An epicurean delicacy, ideal as an appetizer, but also as a first course, in the middle of the summer, is steamed mussels with white wine.
Mussels steamed in white wine and lime juice are given a rich southern Indian ... The restaurant showcased regional seafood cooking from places like Karnataka on the west coast of India. I ate a clam ...
Stir for 3 min. Add curry, cook for 30 seconds. Pour in wine and bring to simmer. Add mussels until open 5-7 min. Remove and keep warm Bring liquid to boil over high heat and reduced a little. Pour in ...
Add the tomatoes and salt to the frying pan, stir it and cook for a minute. Pour the white wine into the frying pan and reduce by half. Add the cleaned and prepared mussels to the frying pan, pop on a ...
Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...