Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open.
Add the shallot and garlic and cook over a medium heat until softened, but not coloured. Add the wine and turn up to a high heat. As the wine starts to boil, add the cleaned mussels and thyme to ...
You can also serve them with crusty garlic bread if you prefer! Tender fresh mussels simmered in a luxurious white wine cream sauce, infused with leeks, garlic, and herbs, creating a rich and ...
Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full. Add the mussels and wine or cider, turn up the ...
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.
He’ll be making a typical Sardinian pasta dish - Spaghettini with mussels, tomatoes and white wine. Scrub the mussels ... heat the oil over a medium heat. Add the garlic and fry until it begins ...
Stuff the mussels ... add the garlic and cook, stirring constantly, until it turns a deep golden-brown color and smells nutty and sweet, about 2 minutes. Add the wine, then add the squished ...
Add the garlic and bay leaf and gently ... 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 ...