|Edible Alchemy: Making Life Magic|
|by Ruth Pennington Paget|
Ideas for living the good life on a shoestring budget run throughout Edible Alchemy: Making Life Magic, a book of restaurant reviews, holiday cele...
1 - 10 of 12 for mussel in mayonnaise
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Place mussels in heavy pot, cover ... and cool. Combine mayonnaise and juice of ... in their shells, garnish with orange peel and serve cold. Serves 4-6.
Clean mussels, remove threads, ... from shells. Combine mayonnaise, sour cream, ... salt and pepper in a large bowl. ... to mayonnaise mixture and chill.
Combine all the ... then refrigerate. SALAD: In a large saucepan, ... to cool. Add mussels to boiling liquid. ... and fill with mayonnaise sauce. Arrange the ... 4 main dish servings.
Clean mussels immediately before cooking ... washing the shells in cold water, hold ... or pour garlic mayonnaise over tops of ... serve. Makes 4 sandwiches.
Prepare fish for ... Dip fish pieces in batter and drop ... platter to drain. Serve with tartar sauce (recipe follows) or your favorite salsa. Mix. Mix. Mix.
Scrub and rinse mussels, trim byssus ... are cooking, combine mayonnaise, prepared mustard, ... well. Cut pimento in trips and add ... lemon wedge to garnish.
Combine, in a mixer, and ... Another serving suggestion: Partially slice a loaf of French bread. Spread mixture on slices, cover in foil and heat in oven.
Brush mussels under cold running ... ingredients and spoon 1/2 teaspoon over each mussel. (Fresh drained oysters can also be used.) Makes 4 to 6 servings.
Combine chopped celery, ... onions, diced apple, mayonnaise or vinaigrette and mussel meat. Allow to chill for 1/2 hour. Serve as entree for 6 or lunch for 3.
Remove stems from ... ingredients and stuff the mixture into the mushroom caps. Bake in a lightly oiled pan for 10 minutes at 300 degrees. Serve hot or cold.
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