|French Cooking (Kitchen Library)|
|by Caroline Ellwood|
Designed for both the amateur and the more experienced cook, this book is one of a range of paperbacks which form a complete cookery library.
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.
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.
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.
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.
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.
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.
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.
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.
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