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In a large, wide saucepan, combine the wine, water, thyme and garlic and bring to a boil. Add the mussels, cover and cook over moderately high heat, shaking the pot a few times, until the mussels ...
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Dessert: Lemon & pistachio baklava; Guide: filo pastry; quail; chickpeas; 18 "More Healthy Recipes" 6 November 2013 Breakfast: Granola; Lunch: Saffron flatbread, steamed mussels with cherry tomatoes & pancetta; Dinner: Aromatic grilled lamb chops, chargrilled broccoli & bulgur wheat salad; Dessert: Healthy mango sundae; Guide: mussels; bulgur ...
Mussels with saffron: steamed mussels prepared with parsley, onion, bay leaf, white wine, olive oil, and saffron sauce; Baccalà or "salt cod": cod cooked in a pan with potatoes, tomatoes, oil, garlic, parsley, onion, red pepper, salt, and black olives; Salsa all'aquilana: beef marrow with saffron, eggs, cream and butter
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. Discard any that remain closed. Strain the mussels and set aside, reserving the cooking liquid.
To cook: Heat the olive oil or butter in a large Dutch oven or other heavy-bottomed pot over medium-low heat. Add the aromatics and cook for 3-4 minutes until they start to soften, then pour in ...
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.
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.