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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. Moules à la bière: Mussels cooked in a sauce containing beer ...
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 ...
Nutrition: (Per Serving): Calories: 1,200 Fat: 54 g (Saturated Fat: 18 g) Sodium: 2,890 mg Carbs: 106 g (Fiber: 4 g, Sugar: 11 g) Protein: 54 g. With around 175 ...
Cook littlenecks and mussels in a white wine and garlic sauce. Serve with linguine dressed with a bright salsa verde made with parsley, chives, fennel, capers, garlic, lemon zest, mint and olive oil.
Mussels became a popular substitute for most meats (with the exception of poultry). [31] In Belgium, the Netherlands, and France, mussels are consumed with French fries (mosselen met friet or moules-frites) or bread. In Belgium, mussels are sometimes served with fresh herbs and flavorful vegetables in a stock of butter and white wine.
Prepared with diced poultry or seafood, and mushrooms, in a butter/cream and Parmesan sauce flavored with wine or sherry, and served hot over linguine, spaghetti, or some similarly thin pasta, garnished with parsley, and sometimes topped with almonds and Parmesan cheese. Toasted ravioli: St. Louis, Missouri
Award-winning cookbook author Paula Wolfert's mussels are first steamed with butter, cinnamon, and white wine, then seasoned with pepper and lemon juice and tossed in an herbed chile-tomato broth ...
It includes mussels, with herbs and vermicelli. [62] Soupe de pistou: Pesto soup A vegetable soup made with basil and olive oil. [63] Stocafi: Stockfish An entrée consisting of a fish casserole, served with white wine, cognac and tomatoes. [64] Tarte au citron: Lemon tart A buttery, lemon-flavoured tart which is often served as a dessert. [65 ...