1 Combine the ingredients to make the garlic butter and set to one side. Remove the open lids from the mussels and loosen the mussel in the bottom shell. Place on a lined grill pan and spoon the ...
pounds fresh mussels, washed and scrubbed (if frozen, thaw before using), low-sodium vegetable broth, butter, garlic cloves, minced, finely chopped rosemary leaves (from about 1 sprig), panko crumbs, ...
(Always discard any mussels that do not open.) When cool enough to handle, remove one half of the shell from each mussel. 3. Melt the butter in a small pot, then add the garlic. Cook gently for 1 ...
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 ...
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 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.