Restaurant-Quality At Home: Mussels in white wine sauce sounds like a restaurant menu item, right? But you can totally make these restaurant-quality mussels right at home! Steamed in flavorful ...
Check that all the mussels are tightly closed and wash well in several changes of water. Steam open on a medium heat with the wine, herbs and spring onions. Take the mussels out of the pan just as ...
Throw out any mussels that do not close when you tap them against the edge of the counter, and any damaged shells. 2. Sauté chopped shallots and garlic in olive oil in a pot. Add mussels and white ...
In a large skillet with fitted cover, melt butter over a medium heat. When fully melted add mussels, water, white wine, scallions, garlic, basil, and the juice from lemon wedges. Cover and let cook ...
Add the tomatoes, anchovies, olives, capers and wine (if not using mussels in wine) to the pan of softened onion. Bring to the boil and then lower the heat and simmer, uncovered, for 10 minutes.
ground pepper, flounder portions, mussels, cherry stone clams, shrimps, peeled and deveined, butter, olive oil, diced onion, minced garlic, Rhine wine or white wine ...
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.
Pasta (linguine) with mussels in a white wine & butter sauce, garlic, tomatoes & fresh chilli is the perfect quick shellfish pasta dinner. Mussels are a wonderfully cheap way to get more shellfish ...
Mussels in a buttery white wine and herb sauce make for a quick, easy and impressive starter. Serve with crusty bread. Clean and debeard the mussels. If any mussels are opened, tap them lightly on ...
Soak the mussels in cold water, then remove the beards and scrape clean using a small, sharp knife. Gently cook the fennel and garlic in the olive oil and butter for 10–15 minutes until very soft and ...