|The Big Oyster: History on the Half Shell|
|by Mark Kurlansky|
Before New York City was the Big Apple, it could have been called the Big Oyster. Now award-winning author Mark Kurlansky tells the remarkable sto...
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About 2 1/2 hours before serving: In covered 12" skillet ... clams open, rice is tender and all liquid is absorbed. Serve from skillet. Makes 8 servings.
Scrub the little necks and mussels well to remove ... Discard any broken shells. Place chourico in a saucepan and ... cooking time and serve immediately.
Or can use ... Heat olive oil in large skillet, saute ... red pepper. Place frozen mussels-in-shell on the bottom ... Serve over rice or ziti. Serves 4.
(Pan with a ... melt the butter in the bottom of ... and add the mussels, steam for ... Serve with hot bread and butter, garnish with lemon wedges. Serves 4.
Preheat oven to ... and discard top shell of each mussel and place mussels ... a wedge of lemon and sprig of parsley. Fresh bread for dipping. Serves 4.
In large Dutch oven ... and oregano. Stir; cover and simmer an additional 30 minutes. Add peas, shrimp, clams, and mussels. Cook 10 minutes or until done.
In a heavy 4 ... 15 minutes. Steam mussels and clams in ... to 200 degrees if it is to be kept warm for more than 15-20 minutes. Serve with lemon wedges.
In large nonstick saucepan ... Add fish and mussels, simmer covered, ... pieces as you stir in the salt and pepper. If not, cut into pieces before serving.
Heat butter and garlic in large skillet until ... mixed well, add frozen mussel-in-shell and allow to ... Parmesan cheese and cook for 3 minutes). Serves 4.
In a 4-quart saucepan, ... until sizzling. Add frozen mussels and cook for ... chopped parsley, serve with hot rolls and fresh Parmesan cheese. Serves 6.
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