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.
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.
It’s fine, though, if a bit of meat sticks to the outside of the shells--in fact, that’ll help flavor the sauce. as you fill the mussels ... add the garlic and cook, stirring constantly ...