Pasta (linguine) with mussels in a white wine & butter sauce, garlic, tomatoes & fresh chilli is the perfect quick shellfish pasta dinner. Mussels are a wonderfully cheap way to get more shellfish ...
Stir in the garlic and rice, adding a little more oil if necessary ... until the rice is tender and the liquid absorbed. Add the mussels as well as the remaining contents of the sachet, again cover ...
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 ...
Meanwhile, place a large lidded pan over a medium heat and add the butter, followed by the vegetables, garlic and curry powder ... once hot, add the mussels (discarding any that stay open when tapped) ...
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 ...
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 ...
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.
Add the butter. When foaming ... big enough to fit all of the mussels. Put onto a high heat. When hot, add the leeks, shallots, garlic, ginger and a good pinch or two of salt. Cook for two minutes Add ...
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 ...
Mussels are delicious with a wide array of flavours. Steaming them in vermouth or white wine - along with shallots, garlic and a few herbs - is traditional in some European countries. Or try them ...