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.
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 ...
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.