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Carp, eel, pike, perch and trout, cut in pieces, cooked in red wine, thickened with flour and butter, garnished with button onions and mushrooms. [5] Pochouse: Made from a variety of freshwater fish. Flambéed in brandy and cooked in red wine thickened with butter and flour, with coarsely diced pork belly, mushrooms and small glazed.
Add the wine, then add the squished tomatoes, tomato puree, chili, the reserved mussel liquor, 1 cup of water, and 1 teaspoon salt. Let the liquid come to a simmer and tweak the heat to maintain a gentle simmer for 5 minutes, stirring occasionally. Cook the mussels: Add the mussels to the pot in one or two tightly packed layers.
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] Less commonly, fusion variants are seen in which the stock may be flavoured with non-local ingredients such as Espelette pepper or Pernod liquor. [2] They can also be served with ...
White Wine Mussels. ... Capers add a pleasant brininess to this dish that pairs well with red wine. ... Tangy Cranberry Sauce Meatballs. Popular in Scandinavian, Chinese, and Hawaiian New Year's ...
Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of dungeness crab, clams, shrimp, scallops, squid, mussels and fish, all sourced from the Pacific. The seafood is then combined with fresh tomatoes in a wine sauce. The dish can be served with toasted bread, either local sourdough or ...
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 ...
Reviewers give high marks to the house-specialty Seafood Angelina, which includes shrimp, scallops, baby clams and mussels on fettuccine in a white-wine cream sauce. Ryan M./Yelp Texas: Saviano ...
It is made with classic cooked mussels prepared with parsley, onion, bay leaf, white wine, and olive oil and seasoned with L'Aquila saffron sauce. [1] Although saffron is cultivated in Abruzzo, it is not a typical ingredient in the cuisine; this dish is "one of the rare examples", according to Anna Theresa Callen. [2] [3]