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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.
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]
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 ...
Sauce bercy: shallots, white wine, lemon juice, and parsley added to a fish velouté Hungarian: onion, paprika , white wine Normande sauce : prepared with velouté or fish velouté, cream, butter, and egg yolk as primary ingredients; [ 2 ] [ 3 ] some versions may use mushroom cooking liquid and oyster liquid or fish fumet added to fish velouté ...
Bercy – Chopped shallots, butter and white wine, with either fish stock or meat stock. [22] Béchamel – milk-based sauce, thickened with a white roux. [23] Beurre blanc – Reduction of butter, vinegar, white wine and shallots. [24] Beurre maître d'hôtel – Fresh butter kneaded with chopped parsley, pepper and lemon juice. [25]
Beer soup: Europe: Beverage soup Recipe from the Middle Ages using heated beer and pieces of bread; [13] though other ingredients were also used. [14] Bergen fish soup: Norway: Fish White fish (haddock, halibut, cod) and various vegetables in a heavy cream Bermuda fish chowder: Bermuda: Chowder
One at a time, scrub the mussels gently with a vegetable brush or an old toothbrush under cool running water, then transfer to a colander to let excess water drip away.
The preparation typically involves garlic, parsley, olive oil, and occasionally white wine. Palourde, or carpet-shell clams ( Italian : vongole veraci ; pl. ), are commonly used, along with the small Mediterranean wedge shell ( Donax trunculus , also known as the Tellina or "bean clam").