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BLACK SPAGHETTI ALLA CHITARRA WITH MUSSELS˜ C Yield: 4 Servings 1 recipe black pasta, rolled : out to thinnest setting 4 TB virgin olive oil 1 md red onion, cut into -- 1/8 th-inch julienne 2 lb fresh Prince Edward Island : mussels, -- scrubbed and : debe 1 TB crushed red pepper 1/4 c dry white wine

Cook mussels in wine, covered, in a 5 to 6 quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool

Scrubbed mussel shells with a stiff brush, wash well. Place shells in a kettle with ... Recipe: Dina Merrill's Classic Mussels Mariniere ...

Recipe: Mussels with Pernod And Cream ... Recipe by: COOKING LIVE SHOW # CL9308 ...

Instructions 1. Cook the mussels, place them in a pan with a couple of tablespoons of water, cover and cook over a high heat until all the mussels open, approximately 5 minutes. 2. Heat half the butter in a frying pan. Add the leeks and spinach and warm through until the spinach wilts. Divide

1 c kalamata olives; pitted 1 c fine dried bread crumbs 1/4 c olive oil 1 salt 1 freshly ground black pepper 4 dozen fresh mussels; cleaned - and on the 1 ; half-shell 1 tb finely chopped fresh parsley - leaves -----------------------LEMON BUTTER SAUCE----------------------------- 2 tb finely minced
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Mussels Recipe