Search Results (162 found)
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These bold and basic flavors are perfect as a first course with pasta.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes 20 minutes. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream Add the mussels and perhaps a grind of pepper
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New Zealand is blessed with awesome seafood selections, yummy fish and chips, bluff oysters that’s to-die-for (accompanied by a glass of Oyster Bay Chardonnay...
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Get Pan Seared Arctic Char and Cultivated Mussels in a Smoked Tomato and Green Garlic Broth with Posole Recipe from Food Network
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This seafood risotto with mussels, clams, and shrimp is a classic, flavorful Italian dish you can serve at casual or formal dinner parties.
cooking.nytimes.com
This recipe is by Alice Hart and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Super easy 15 minute meal! If you're interested, here's a video of behind the scenes as I cook this dish live on TV-I'll give you a tour of the studio kitchen...
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This is the most fun you can have with your seafood. This recipe is a general guide: you decide what seafood to add. Serve with a nice white wine, turn on some music and have fun. Great outdoor meal.
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A tasty seafood dish you must try!