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Most molluscs with shells can produce pearls, but only the pearls of bivalves and some gastropods, whose shells are lined with nacre, are valuable. [ 4 ] [ 5 ] The best natural pearls are produced by marine pearl oysters , Pinctada margaritifera and Pinctada mertensi , which live in the tropical and subtropical waters of the Pacific Ocean .
Mussels are traditionally steamed with lemon juice, garlic, and white wine for only a few minutes until their shells open. If the shells of the mussels remain closed after cooking, make sure to ...
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 ...
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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]
Mussel (/ ˈ m ʌ s ə l /) is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.
In a large enameled cast-iron casserole, heat the oil. Add the pancetta and cook over moderately low heat until crisp, 5 minutes. Add the onion, celery, fennel and garlic and cook, stirring, until ...
Boil about 8 minutes, or until the shells have opened. Add the fettuccini to the pot and toss well. Squeeze the lemon across the top and add a pinch of sea salt.