Add the garlic and shallot and saute, once soft add the mussels, shaking the pan ... cooking 1-2 minutes longer after they open. Add the butter, shaking the pan to emulsify.
Here's how to recreate JRDN chef Jerry Ranson's flavorful steamed mussels recipe, featured in author Ligaya Malones' new ...
Reserve the cooking liquor and keep the mussels warm. In the same pan, melt the butter and gently cook the shallot, ham and garlic for 4-5 minutes, until softened but not browned. Add the mussel ...
Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.
Wash the mussels (if using), put into a shallow ... Flash under the grill if necessary to brown the top. Serve with garlic or parsley butter. To make the roux, melt the butter and cook the flour ...
Add the green chilli and garlic and chop them in the butter. Set aside. To make the haddock with mussels and clams, pour the wine into a deep casserole with a tight fitting lid. Discard any ...
To make mussel fritters with 1½ cups of drained mussels, roughly chopped. Mix with 2 eggs, 2 cloves grated garlic ... in a mixture of sizzling butter and olive oil until golden.