|by Southern Cotton Oil Company|
In this 1913 volume, Sarah Rorer, the most famous cooking teacher of her time, presents recipes using Snowdrift Shortening.
1 - 10 of 46 for mussel sauce
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In big pot ... Let boil; add mussels and cook for ... mussels; add to sauce and stir. Cook another 10 minutes on low. Serve over linguini. Feeds 4 people.
Scrub mussels and rinse thoroughly ... cilantro, steam with lid on for approx 5 minutes (till shells have opened). Discard any mussels that have not opened.
1. Parboil and ... clean and rinse mussels. Place in ... minutes. Add Tabasco sauce to taste. Stir ... Pour sauce over them. Serve garlic bread on side.
Scrub the mussells ... cans of tomato sauce plus 2 can ... add linguini when water comes to a boil. Cook to desired tenderness and drain. Serve with sauce.
(Pan with a ... and add the mussels, steam for ... remainder on the side for dipping. Serve with hot bread and butter, garnish with lemon wedges. Serves 4.
Heat butter and ... well, add frozen mussel-in-shell and allow ... minutes, or until sauce thickens. Spoon the ... cheese and cook for 3 minutes). Serves 4.
Preheat oven to ... shell of each mussel and place mussels ... Serve garnished with a wedge of lemon and sprig of parsley. Fresh bread for dipping. Serves 4.
Cook shallots and ... until shallots are tender. Stir in wine and paprika. Heat to boiling. Add mussels. Cover and boil 3 to 5 minutes or until mussels open.
1. Remove string-like beard from mussel by pulling and ... forced.) 9. Taste sauce and add season ... and pour over top. Serve with bread or over pasta.
About 40 minutes before serving, scrub mussels with stiff brush ... stirring occasionally. While sauce is simmering, prepare ... minutes of cooking time.
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