|by Christine Ingram|
This is the ultimate bread-making book for every home baker, with or without a bread machine.
1 - 10 of 13 for bottled mussel
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Put all ingredients in pot to steam; then add mussels and cook 7-8 minutes. Mix all together and use for dipping mussels.
In large shallow ... scallops, clams or mussels, oyster, calamari, ... minutes. Add cooked snapper and saffron and cook 10 minutes longer. Makes 5 servings.
Wash the mussels well under cold, ... mixture to the boil, stirring constantly as it thickens. Season to taste. Add the parsley and pour over the mussels.
Wash and scrub mussels. Peel off ... then uncovered for 10 to 15 minutes until golden brown. Serve with boiled red potatoes or home fries and green beans.
Assemble, measure, chop and grate all ingredients. In large non-corrodible saucepan combine clam juice, wine, onions, carrots, lemon slice, orange ...
Steam shell fish until shells open. Heat clam juice, garlic, salt, pepper. Put shell fish in clam juice and heat. Transfer to two bowls, sprinkle ...
Put a few ... until tender. Add mussels, clams, white ... Simmer just until shrimp are pink (a few minutes). Drain cooked pasta, add seafood and sauce; serve.
Chop mussel meats in half. ... blend. Add clam juice, stir and bring to boil. Add potatoes. Boil until done, 10 minutes. Add meats and cream. Season to taste.
Saute in olive oil (at least 2 tablespoons) : Add: Simmer: Simmer until done. Pour over cooked pasta. Place mussels in shells around pasta, etc.
Heat oil in heavy large Dutch oven over medium-high heat. Add onion and sliced fennel and saute until tender, about 15 minutes. Add garlic and fennel ...
Result Page: 1
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