Place the mussels in a bowl of icy water in the fridge while preparing the vegetables. Thickly slice the fennel, then place on a baking tray lined with baking paper with the whole tomatoes and ...
Heat the oil and butter in a large sauté ... Drain on paper towels and keep warm. Mussels: Scrub the mussels and pull off the beard. Heat the oil in a large heavy-based pan. Sauté the onion, capsicum, ...
Mussels in a buttery white wine and herb sauce make for a quick ... In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned.
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 ...
Mussels in a Creamy Curry Sauce is a community recipe submitted by seedgirl and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe. Heat oil over medium ...
ground pepper, flounder portions, mussels, cherry stone clams, shrimps, peeled and deveined, butter, olive oil, diced onion, minced garlic, Rhine wine or white wine ...
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 ...
To cook the mussels, heat the olive oil in a large skillet with a tight fitting lid over medium heat. Add the garlic and shallot ... Add the butter, shaking the pan to emulsify.