Here's how to recreate JRDN chef Jerry Ranson's flavorful steamed mussels recipe, featured in author Ligaya Malones' new ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
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.
Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant ... Sauté the leeks, shallots, and garlic for 5 minutes. Then add in the butter, thyme, salt, pepper, and red ...
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.
These beer-battered mussels are offset nicely against the walnut, tahini, lemon, yoghurt and garlic flavours of a Middle Eastern tarator sauce. They are a favourite with Ali Arsan, one of the ...