If using live mussels, dump into colander and rinse
Heat oil in a large saucepan over medium heat. Cook onion and garlic for 3 mins, or until softened. Add tomato puree and cook for 1 min, or until heated through. Add chicken stock and diced tomatoes. Bring to a boil then reduce heat and simmer, stirring occasionally, for 15 mins, or until thickened. Season to taste.
Add mussels, cover and cook for 5 mins, or until shells open. Remove and discard any unopened mussels. Distribute mussels and tomato sauce between serving bowls. Top with parsley. Serve with crusty bread and lemon wedges.
o 350 degrees.
Detach mussels from the shell and replace
small pot, steam the mussels until they are opened, remove
oftened. Add the clams and mussels and saute for 5 mins
To cook the mussels, heat oil in a large
he tomato pesto, sugar and mussels and simmer a further 5
rom heat and discard any mussels that do not open.
Preheat oven and cook fries according to package directions.
Meanwhile, melt butter in a large saucepan on medium heat. Cook onion, stirring, until softened. Stir in garlic and cook until fragrant. Add wine and bring to a boil.
Add mussels. Simmer, covered, until mussels have opened, shaking pan occasionally. Stir in tarragon and season. Serve with fries.
Heat oil in a large saucepan on medium heat. Saute onion and garlic for 2-3 mins, until tender. Add wine and bring to a boil. Cook for 2-3 mins, until reduced by half. Add tomatoes and red pepper flakes. Bring to a simmer.
Stir in mussels. Cook, covered, for 2-3 mins, until mussels open. Stir in cream, peas and parsley. Simmer for 1-2 mins, until heated through. Garnish with additional parsley. Serve with bread and lemon wedges.
ig enough to handle the mussels on at medium heat. Swirl
he chicken and arrange the mussels in the rice around the
minutes.
Add the mussels, shrimp and squid (tentacles as
reenlipped, or two dozen Black Mussels. If using fresh: quickly saute
live lobster, substitute two frozen, in-shell, 12 ounce tails
lemon juice, salt (go lightly mussels have a salty quality) and
efore cooking ~.
Give the mussels a good scrub and rinse
Soak mussels in a bowl of fresh
50\u00b0F
Pick all mussels, tap all the opened ones
Scrub mussels with a brush, remove beards (