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  2. 37 Mussels Recipes That Seem Fancy (but Are Easy Enough to ...

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  3. Mussel Chowder with Colorful Vegetables Recipe - AOL

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    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 size.

  4. 75 Christmas Eve dinner recipes, from roast beef to seafood stew

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    This creamy Parmesan risotto requires just 45 minutes of active time — and it’s mostly idle stirring. Spoon hot broth ladleful by ladleful until the rice soaks up all the liquid and becomes ...

  5. Clam chowder - Wikipedia

    en.wikipedia.org/wiki/Clam_chowder

    New England clam chowder, occasionally referred to as Boston or Boston-style clam chowder, [13] is a milk- or cream-based chowder, and is often of a thicker consistency than other regional styles. It is commonly made with milk, butter, potatoes, salt pork, onion, and clams. [ 14 ]

  6. Fish soup - Wikipedia

    en.wikipedia.org/wiki/Fish_soup

    Cream soups are flavored broths thickened with a white sauce. Although they may be consumed on their own, or with a meal, the canned, condensed form of cream soup is sometimes used as a quick sauce in a variety of meat and pasta convenience food dishes, such as casseroles .

  7. Normande sauce - Wikipedia

    en.wikipedia.org/wiki/Normande_sauce

    Moules Normandes: steamed mussels in Normande sauce with celery, leeks, mushrooms, potatoes and bacon. Normande sauce, also referred to as Normandy sauce and sauce Normande, is a culinary sauce prepared with velouté, fish velouté or fish stock, cream, butter and egg yolk as primary ingredients.

  8. 28 Dishes for Turkey Haters on Thanksgiving - AOL

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    Thanksgiving is a grand occasion to enjoy wine — take advantage of that by making this creamy, French-inspired stew with an entire bottle of rosé. Get the Coq au Vin Rosé recipe . mike garten

  9. Nage (food) - Wikipedia

    en.wikipedia.org/wiki/Nage_(food)

    Cooking something à la nage translates as “while swimming” (French nage) and refers to cooking in a well-flavored court-bouillon. [2] Eventually the term "nage" itself came to refer to a broth which, while light, is strong enough to be served as a light sauce with the dish itself, [3] unlike a court-bouillon which is omitted.

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