If you’re a fan of mussels, then you’ve probably tried them steamed in white wine. But for this recipe, the mussels are steamed in mirin, a subtly sweet, Japanese rice wine. Mirin has acidity ...
Here's how to recreate JRDN chef Jerry Ranson's flavorful steamed mussels recipe, featured in author Ligaya Malones' new ...
Wines when used in cooking, enhances the taste of the Food. The tannins, natural sugars and aroma can deepen the overall ...
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 ...
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 ...
Add the wine and cook until the sauce has reduced by half. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open.
Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open. Continue cooking 1-2 minutes longer after they open. Add the butter, shaking the ...
Stuff the mussels ... add the garlic and cook, stirring constantly, until it turns a deep golden-brown color and smells nutty and sweet, about 2 minutes. Add the wine, then add the squished ...