Steam mussels in all ingredients, but cream, under cover until opened.
Once opened remove mussels and pour in cream in the \"mussel stock\".
Heat and pour over mussels.
minutes.
Stir scallops, mussels, salt, and pepper into the
bout a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using
Beat the cream cheese, sour cream, honey and orange zest together in a small bowl with an electric mixer. Spread each slice of pound cake evenly with the mixture.
Core and slice the apple.
Assemble the sandwiches: lay the apple slices on 4 of the cake slices, dividing equally; top with 4 more of the cake slices followed by the strawberry slices, and cover with the remaining cake slices. Cut the sandwiches in half on the diagonal, then secure with a decorative pick.
Serve immediately, or cover with plastic wrap and refrigerate until ...
For the artichokes: In a saucepan over a low flame, cook the onion in olive oil until translucent. Add the wine and reduce by 2/3. Add 4 cups of water, season with salt and pepper, and bring to a boil. Peel off the outer leaves of the artichokes. Peel the skin at the base. Cut off the top of the artichoke where the leaves start. Remove the choke. Add to the cooking liquid and simmer over medium flame until tender. Cool in the liquid.
For the squash: Preheat a grill to medium heat, or heat a grill pan on the stove. Cut the zucchini and ...
Mix juice and Grand Marnier together. Pour a little into 6 champagne flutes.
Fill glass with sparkling wine.
Enjoy!
ig enough to handle the mussels on at medium heat. Swirl
ou can find!
For mussels -- place one tbsp of mixture
Beat all the batter ingredients together well.
Add the mussel mix and stir well.
Heat a little oil in a heavy frying pan and saute heaped tablespoonfuls of the fritter mix, until golden on both sides.
Serve with lemon wedges.
Cheers, Doreen Doreen Randal, Wanganui.
New Zealand.
dd more garlic.
Steam mussels until open. Pour sauce over
When you bring your mussels home from the market, discard
Scrub the mussels well to remove all exterior
b>mussels open raw , this is what makes the taste of this recipe
recipe may be done ahead to this point. Refrigerate broth and mussels
about 7 minutes. Add the mussels, cover and cook, shaking the
o a simmer.
Add mussels, oysters (with their juices), potatoes
ee bit of used fat -- new fat takes forever to reach
Rinse and debeard mussels.
Steam in large pot with 1 cup water until all shells are open (approximately 4 minutes).
Remove meats and chop in half.
Save 1 1/2 cups strained mussel broth. Saute salt pork in pot until partially rendered.
Add onions, saute until transparent.
Add flour and blend.
Add broth.
Stir and bring to boil.
Add potatoes.
Boil until done (10 minutes). Add mussel meats and cream.
Season to taste.
n the following order: clams, mussels, fish, sausage, hotdogs (wrapped in
Add steamers, littlenecks and/or mussels, hot dog and chourico. Leave