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In this video learn how to make Martha Stewart’s Steamed Mussels with Wine and Saffron. This simple seafood dish combines tender seafood with a simple, light sauce, and it comes together fast.
The ways in which the mussels are cooked in the dish can vary significantly. Some common variants include: Moules marinière: Probably the most common and internationally recognisable recipe, [8] moules marinière includes white wine, shallots, parsley, and butter. [9] Moules nature: The mussels are steamed with celery, leeks, and butter. [2]
One starter not to skip is the restaurant's zuppa di mussels, a large shareable dish of mussels cooked in red or white broth with garlic, white wine, and herbs. 7. Il Fornaio
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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
In Italy, mussels are mixed with other seafood; they are most commonly eaten steamed, sometimes with white wine, herbs, and served with the remaining water and some lemon. In Spain, they are consumed mostly steamed, sometimes boiling white wine, onion and herbs, and served with the remaining water and some lemon.
Moules-Frites (Steamed Mussels and Fries) (30 minutes) Photo: Liz Andrew/Styling: Erin McDowell ... Cooked in a garlicky white wine sauce, you can have dinner on the table in 30 minutes flat ...
The delicate flavor of mussels and sweet fennel is amped up with the addition of thin rounds of smoky chorizo sausage. The mussels cook in a brothy white wine that’s flavored with orange and garlic.