Heat the oil and butter in a large sauté pan and add the ... for 5-8 minutes or until the mussels have opened. Discard any mussels that don’t open. Mayonnaise: Combine the mayonnaise and garlic in a ...
Sauté the mushrooms in the garlic-and-herb butter until cooked through ... Add the sweetcorn and cook until simmering, then add the milk and mussels. Bring to a boil, then remove from the heat and ...
18 mussels in the shell 3 T white wine 1/2 cup fresh cream 1 t salt For the flavoured butter, blend: Place a small saucepan ... Cook’s note: Serve with chips and garlic mayo or proper aioli and a good ...
Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any ...
In a large stockpot over medium heat, sauté onions, garlic, and fish bones in butter until bones are loose and broken ... With soup still simmering, add mussels and fish. Cover and cook until mussels ...
For the ‘courgetti’ pasta: heat the oil in a large saucepan and sauté the garlic for 1 minute ... To make the creamy mussels: heat the butter until melted for 1 minute. Add the mustard powder and ...
In a large skillet with fitted cover, melt butter over a medium heat. When fully melted add mussels, water, white wine, scallions, garlic, basil, and the juice from lemon wedges. Cover and let cook ...
For the aïoli, peel the garlic and remove the central green germ ... Set aside in the fridge. For the mussels, clean and de-beard the mussels. If any are open, and do not shut when tapped firmly ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.