Melt the butter in a large heavy-based frying pan. Add the onion and garlic and cook for 2 to 3 minutes, then add the mussels and white wine. Place a lid on the pan and cook for 4 to 5 minutes, ...
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, ...
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 ...
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 minute. Remove from the heat, then stir in the ...
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, ...
Gently cook the fennel and garlic in the olive oil and butter for 10–15 minutes until very soft ... a high heat for a few minutes until the liquor releases into the sauce and all the mussels have ...
The mussels are cooked in the sauce until they open up, releasing their sweet and savory juices. The sauce is made with tomatoes, garlic, onions, white wine, and herbs, which infuse the mussels with a ...
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 ...
Cook up a classic Italian tomato sauce ... garlic (if using) and the dried red chilli flakes and cook for 1 minute more. Add the tomatoes, anchovies, olives, capers and wine (if not using mussels ...
To make the sauce, heat the water in a large saucepan over a medium heat. Clean the mussels, removing the beards ... Heat the olive oil and butter in a pan over a medium heat. Sauté the garlic, then ...
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 ...