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 ...
Discard any mussels that do not open. This easy mussels recipe offers incredible richness with just a handful of carefully chosen ingredients. You’ll love the simplicity of steaming mussels in ...
About Blush Curry Mussels Recipe: Seafood lovers rejoice, here we have an easy recipe of mussels and veggies with an Indian tadka. Prepare this for a delicious Sunday brunch or the next dinner party ...
Clean and debeard the mussels. 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 ...
It comes from a cookbook with a difference: acclaimed food photographer David Loftus’s collection of recipes from his travels ... Try these mussels for a quick, delicious midweek dinner.
The simplest way to cook a feast of seasonal mussels is with a little wine, cream and herbs as in this classic French recipe. Clean the mussels by thoroughly scrubbing them under plenty of running ...
Wash and debeard the mussels, shaking off any excess water. Place the mussels on a grill over medium heat. As the mussels open, remove them to a serving platter, and sprinkle with garlic ...
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.
Keeping it simple ensures you get the full flavour of your fresh catch. These mussels take on a slightly smoky flavour, which is heavenly when tossed through spaghetti with garlic and chilli.
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.