Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
Here's how to recreate JRDN chef Jerry Ranson's flavorful steamed mussels recipe, featured in author Ligaya Malones' new ...
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 ...