Preheat oven to 425\u00b0F. Heat 1 tbsp oil in a saucepan over medium heat. Add onion and sliced garlic and cook and stir 3 mins, or until soft. Add mussels, wine and stock. Cover and simmer 5 mins, or until mussels open. Stir in capers and parsley. Remove from heat.
Meanwhile, for the toast, preheat the broiler to high. Rub cut side of halved garlic cloves on both sides of bread, then drizzle with remaining oil. Broil 1 min each side, or until golden. Serve with the mussels and salad.
iscard any broken or open mussels.
Saute onion, garlic, celery
4 minutes.
Add the mussels, wine, thyme, bay leaf and saffron
ig enough to handle the mussels on at medium heat. Swirl
When you bring your mussels home from the market, discard
eaves, red pepper flakes, pepper, wine and 3 cups water.
Cook mussels in wine in a 4- to 6-
For Sauce;.
Boil wine, vinegar and lemon juice in
Scrub mussels with a brush, remove beards (
tringy beards. Chuck out any mussels that are damaged in any
fore cooking ~.
Give the mussels a good scrub and rinse
bout 4 minutes. Add the mussels, thyme and parsley, give it
Clean the mussels under cold water, pulling away
oint, a little dry white wine (or water) may be added
Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and saute 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.
ennel and 1 cup of wine. Braise for about 10 minutes
ll ingred except mussels for 2 minutes. Add mussels, cover pot and
b>wine and broth, tomatoes, red pepper, lemon juice, salt (go lightly mussels
Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture
Scrub mussels; remove beards.
Heat butter in large saucepan on medium-high heat. Cook onion, carrot, celery and garlic, stirring, until onion is soft.
Add wine to pan; bring to a boil. Add mussels; cook, covered, 5 mins or until mussels open (discard any that do not).
Meanwhile, brush bread with oil and broil until toasted on both sides.
Sprinkle mussels and broth with parsley. Serve with toast.