Pasta (linguine) with mussels in a white wine & butter sauce, garlic, tomatoes & fresh chilli is the perfect quick shellfish ...
1 Combine the ingredients to make the garlic butter and set to one side. Remove the open lids from the mussels and loosen the ...
Soak the mussels in cold water ... Gently cook the fennel and garlic in the olive oil and butter for 10–15 minutes until ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
To make the sauce ... then remove the mussel meat from the shells and set aside. 8. Heat the olive oil and butter in a pan ...
The sauce is made with tomatoes, garlic, onions, white wine, and herbs, which infuse the mussels with a delicious depth of flavor.
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.
It is also famous for its rope-grown mussels (moules de bouchot), as are many places along the coast of Normandy and the Somme. This recipe features crème fraîche, butter and cider which are ...
pounds fresh mussels, washed and scrubbed (if frozen, thaw before using), low-sodium vegetable broth, butter, garlic cloves ...
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 ...