Turn up the heat up to medium high and tip in the mussels and clams immediately followed by the dry white wine. Cover with a tight-fitting lid, give the pot a gentle shake and cook undisrupted for ...
An epicurean delicacy, ideal as an appetizer, but also as a first course, in the middle of the summer, is steamed mussels with white wine.
The adhesive proteins secreted by mussels are the inspiration behind a ... The astringency of red wine, the treatment of animal skins with condensed tannins to produce leather and the durability ...