|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 shelled mussel
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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.
Sort, scrub and rinse mussels; trim byssus. ... linguine on a large tray. Cover with cooked mussels and tomato sauce. Serve immediately. Makes 8-10 servings.
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.
Thoroughly wash the mussels in several changes ... just until the shells open, about 3-5 ... already cooked; all you want to do is warm them. Serves 4 to 6.
Sort and scrub mussels. Trim byssus ... to open the shells (divide and cook ... gently. Place the pan over hot water to hold for service. Makes 8 servings.
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 ... really hot again. Serve with the lower half of each potato wrapped in foil, so that it can be held, and eat with a teaspoon.
Scrub the mussells ... minutes or until shells have opened. Run ... tomatoes. Add the shelled mussells and simmer ... 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.
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