|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...
1 - 10 of 54 for mussel out of shell
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Scrub mussel shells thoroughly. Place in ... small skillet, blend in flour and seasonings. Add 1/2 cup liquid and bring to boil. Pour over mussels. Serves 4.
Scrub mussel shells thoroughly. Roast in ... and add the shucked mussels. For each 6 mussels, add a tablespoon of butter with a dash of salt and pepper.
In large nonstick ... Add fish and mussels, simmer covered, ... break into pieces as you stir in the salt and pepper. If not, cut into pieces before serving.
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.
Keep mussels warm in some of their own stock. ... the potatoes, scoop out the insides and ... wrapped in foil, so that it can be held, and eat with a teaspoon.
Scrub the mussells ... minutes or until shells have opened. Run ... the 2 cans of tomato sauce plus ... to desired tenderness and drain. Serve with sauce.
Peel and quarter ... stirring constantly. Add mussels and any liquid ... tomato mixture until slightly thickened. Sprinkle with rosemary. Makes 4 servings.
Sort and scrub mussels. Trim byssus ... to open the shells (divide and cook ... into 1/2 inch of boiling water; cover ... for service. Makes 8 servings.
Sort, scrub and rinse mussels; trim byssus. ... to the addition of the mussels.) Add ... mussels and tomato sauce. Serve immediately. Makes 8-10 servings.
Thoroughly wash the mussels in several changes of water, scrubbing off ... just until the shells open, about 3-5 ... want to do is warm them. Serves 4 to 6.
Result Page: 1
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