|Vietnam Memories: A Cook Book|
|by Bich Nga Burrill|
This book is not only about Vietnamese cuisine, but also about memories associated with these foods.
Results 1 - 10 of 32 for mussel meat
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Dip meats in beaten egg ... serve on a hot serving platter. Garnish with parsley and lemon quarters. Serve cocktail and tartar sauces on the side. Serves 2.
De-head and peel ... medium saucepan. Add mussel shells, parsley, peppercorns ... mussels and crab; heat just to warm through. Serves 6-8 as an entree.
Place frozen mussel meats in a colander ... the mussels back in the pan and stir until heated. Serve over cooked rice, with soy sauce to taste. Serves 4-6.
Sort and scrub mussels. Trim byssus. ... shells. Remove mussel meat with a sharp ... and lemon quarters. Serve cocktail sauce and tartar sauce on the side.
Beat egg. Add ... oil. Dip each mussel in egg, then ... served with tartar sauce. Ideal as an entree or main course with French fries and eggs. Serves 4-6.
Saute garlic and ... heavy cream and frozen mussels, simmer for 3 minutes, until heated throughout. Salt and pepper to taste. Garnish with paprika. Serves 8.
Skin and finely ... and tomatoes. Lay mussel meats or half shell ... 400 degrees for 8 minutes, or until hot. Serves 3 as an appetizer or 2 as a main meal.
Mince cooked mussel meat and mix well ... cold dip with crackers or as an appetizer, served hot with toast triangles. Serves 3 as an appetizer on toast.
Melt butter, add ... mix smoothly. Add mussels and, if necessary, ... degrees for 30 minutes. Serve with rice and/or vegetables as a main course. Serves 6.
Allow frozen mussel meats to thaw for ... 1/2 teaspoon of sauce. Garnish with tiny piece of red pepper or sprig of parsley. Makes a wonderful appetizer.
Result Page: 1
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