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In a large kettle over high heat, bring to a boil the water, wine, onion, parsley, bay leaf and allspice, with a little salt and pepper added. Add the mussels, cover the kettle tightly, and steam the mussels for 2 to 4 minutes. Uncover the kettle and, as the mussel shells open, remove the mussels to
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Scrub mussels with a brush, pull off beards. Prepare a fry pan with a tight fitting lid that will hold all the mussels. Add 3-4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let mussels steam over medium heat to open. Meanwhile combine bread crumbs, grated cheese, and garlic cloves, to
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Scrub mussels with a brush, pull off beards. Prepare a fry pan with a tight fitting lid that will hold all the mussels. Add 3-4 T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let mussels steam over medium heat to open. Meanwhile combine bread crumbs, grated cheese, and garlic cloves, to
www.bigoven.com

2kg mussels 300ml pint water 300ml pint dry white wine 1 bay leaf 3 onions peeled 2 cloves salt pepper 350g tomatoes skinned seeded and chopped 2 cloves garlic chopped 150ml pint single cream juice 1 lemon 1 teaspoon Worcestershire sauce 50g grated Parmesan cheese 50g grated Emmenthal cheese 8
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MMMMM----- Recipe via Meal-Master (tm) v8.05 Title: Baked Mussels Categories: Italian, Appetizers ... Plain Text Version of This Recipe for ...
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3-1/2 pounds mussels, scrubbed clean and debearded 1 cup apple cider 1/2 cup cream To debeard mussels, pull off the little hairs. If any of the mussel shells are cracked or stay open when you tap them, throw those away. In a heavy shallow saucepan, bring the cider to a boil. Add the mussels, cover
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Recipe for Baked Mussels