Search results
Results from the WOW.Com Content Network
Cook for about 25 minutes, then uncover the pot and give it a light shake. Spoon some of the liquid over the top of the mussels and replace the lid. Cook for 15 minutes more, shaking occasionally, turn off the heat, and let the mussels sit, lid still on, for 5 to 10 minutes. Remove a mussel and open it.
Finish the sauce with the chopped chives and season with salt and pepper and a squeeze of lemon juice. To serve, place the curried mussels in a large bowl and arrange the salmon on top. Recipe courtesy of The Perfect Ingredient: 5 Fantastic Ways to Cook Apples, Beets, Pork, Scallops, and More by Bryn Williams/Kyle Books, 2012.
For premium support please call: 800-290-4726 more ways to reach us
2. Meanwhile, in a large saucepan, heat 1 tablespoon of the oil. Add half of the onion and garlic and cook over moderate heat until softened, 5 minutes. Add the wine and bring to a boil. Add the mussels, cover and cook over moderately high heat until they open, 3 minutes; transfer to a bowl. Add the clams to the saucepan, cover and cook.
Online Classes. Science & Tech. Shopping
Bring the water and clam juice to a boil in a large pot. Add the mussels, return to a boil, reduce the heat to medium-low, and cook, covered, until the shells open, 4 to 6 minutes, depending on ...
Moules nature: The mussels are steamed with celery, leeks, and butter. [2] Moules à la crème: Another common recipe, thickened with flour and cream. [2] Moules parquées: A dish, probably originating in Brussels, of raw mussels on the half-shell, served with a lemon-mustard sauce.
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.