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 ...
needs fat and high heat. Can cook with just oil in a stock pot (no lid needed) or add some wine. Clams and mussels should be ...
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 ... Feast on delicious recipes and eat your way across the island ...
Add the wine to the pan and boil for a minute to burn off the alcohol. Add the mussels to the pan. Add most of the chopped parsley, cover the pan with a lid and cook the mussels for about 3-4 ...
This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten. For mussels: Garum, chopped leek, cumin, passum, savory, and wine. Dilute this mixture with water ...
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 ...
Stuff the mussels: For each mussel ... about 2 minutes. Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt.
Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open.