Search Results (218 found)
www.simplyrecipes.com
Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
Raw oysters not your thing? Try grilling them! Serve with lemon juice, butter, parsley sauce.
www.delish.com
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
With chef David Waltuck's quick tip for cleaning mussels, this restaurant-worthy seafood soup is a snap to prepare.
Ingredients:
mussels, dry white wine, shallots, garlic, butter, onion, carrot, flour, saffron threads, chicken stock, heavy cream, garnish
cooking.nytimes.com
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Matt Lee And Ted Lee and takes 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle.
Make these mussels in a fennel and white wine broth for the beginning of a beautiful Italian-inspired meal. The recipe is from Jerry Corso, owner of Bar del Corso in Seattle.
www.foodnetwork.com
Get Spaghetti with Garlic Mussels in Black Olive Sauce Recipe from Food Network
Get Spaghetti with Garlic Mussels in Black Olive Sauce Recipe from Food Network
www.chowhound.com
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...
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...
www.foodnetwork.com
Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
Get Black Sea Bass and Mussels a la Nage Recipe from Food Network
Ingredients:
fava beans, asparagus, peas, butter, shallot, white vermouth, water, tarragon, chives, parsley leaves, dill
www.delish.com
Recipe courtesy of Lidia's Italy, Knopf 2007.
Recipe courtesy of Lidia's Italy, Knopf 2007.
Ingredients:
chickpeas, cannellini beans, carrot, celery, onion, cherry tomatoes, olive oil, pearled barley, salt, garlic, mussels, italian parsley
www.foodnetwork.com
Get White Buttons and Crimini with Mussels and Hazelnuts Recipe from Food Network
Get White Buttons and Crimini with Mussels and Hazelnuts Recipe from Food Network
Ingredients:
mussels, vermouth, olive oil, button mushrooms, crimini mushrooms, butter, shallots, blanched hazelnuts, red pepper flakes, lemons
cooking.nytimes.com
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
This recipe was designed for new parents, who must cook stealthily to keep from waking an infant The silent chef must follow a few simple, yet unforgiving rules: any busy, attention-demanding work has to happen before baby's bedtime; recipes must easily tolerate a lengthy span between prep and finish, ideally resting at room temperature to lessen the mess and effort involved in refrigerating and reheating; and the final steps, after baby's bedtime, have to be both quiet and fairly routine.
Ingredients:
onion, rib celery, garlic, fennel, olive oil, plus, red pepper flakes, dry white wine, san marzano, mussels, white fish
cooking.nytimes.com
This recipe is by Sara Dickerman and takes 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
This recipe is by Sara Dickerman and takes 15 minutes, plus overnight refrigeration. Tell us what you think of it at The New York Times - Dining - Food.
cooking.nytimes.com
One bite of this and I’m transported to a seaside town in Italy or Provence Keep some dough in the freezer and you can make this very quickly.
One bite of this and I’m transported to a seaside town in Italy or Provence Keep some dough in the freezer and you can make this very quickly.