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Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no more than two layers and turn the heat to medium-high.
Then leave the pan on the heat and cook until all the mussels are open, 35 minutes. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid. Pour the liquid through a fine strainer into a clean pitcher to remove any grit. To make the sauce, melt the butter in a saucepan over low heat.
Add the mussels, salt and pepper, and the white wine. Bring to a boil, put the lid on, and shake the mussels around. Then leave the pan on the heat and cook until all the mussels are open, 35 minutes.
Lobster stew—Lobster steamed and served with a sauce of choice. Lagosta suada—lobster cooked on red sauce. Lapas—mussels, stewed limpets and peppers. Morreia eel—fried in oil, and often served as a bafa; Legumes cozidos—cooked vegetables; Modje de Sao Nicolau—beef stew
Fuel guests to dance and mingle with these party-pleasing New Year's Eve appetizers that range from cheesy dip and finger foods to crostinis and hors d'oeuvres.
Red sauce may refer to: Marinara sauce, in the United States; Ketchup, Ireland; Salsa roja, in Mexican cuisine; Red curry, in Thai cuisine This page was last edited ...
Make the sauce: Reserve 3 cups of the squished tomatoes, and puree the rest in a food processor. Pour the oil into an 8- to 9-quart dutch oven or other pot large enough to hold the mussels in no ...
Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce. Moules à la bière: Mussels cooked in a sauce containing beer instead of white wine. [10] Moules à l'ail: Mussels cooked with sliced or minced garlic. [2]