Served over pasta in a garlic and herb broth made with rosé instead of white wine, this simple mussel recipe is something you will make over and over again.
Squash, pumpkins, and sweet potatoes are some of the ingredients that shine in November. While these make for some great pies, hearty soups, and rich sauces, here are some other ingredients that deserve a little spotlight this month too.
These easy garlic and tomato mussels can be made in minutes to be a fun appetizer or deliciously light seafood dinner.
Served in a bright, lemony beer and herb broth, these mussels are simple, but so delicious. Enjoy with a crusty bread and garlic-lemon aioli to soak up the rich liquid.
Mussels are simple to steam in a flavorful broth and enjoy with a few vegetables and a crusty loaf of bread to soak it all up.
David Chang shares his special mussels recipe topped with a flavorful broth complete with bean paste.
From Ronny Emborg’s cookbook, ‘The Sensory Kitchen’, a style where all senses comes to use and showing the highest level of gastronomic wizardry achieved in a modern kitchen.
These foods are unappetizing to look at, but surely have a tasty personality, bless their hearts.
Serve this Thai-inspired dish with rice or throw some cooked Quinoa or barley into the sauce before serving.
Enjoy and make sure to have a nice bread baguette to cut into pieces for dipping. These go great with a nice glass of Pinot Grigio or a cold beer.
These mussels simmered in vinegar and coconut milk, and by the time the yogurt was folded in, there were some hungry faces at the table.
The elegant combination of the freshest mussels in the most wonderful cooking vessel and a lovely local wine creates perfection.
Recently I came back from France, mother land of divine wines, superb cheese and sublime pastry.
Lovely flavourful mussels cooked in aromatic vegetables, herbs, bacon and white wine, finished with cream.
Cooking mussels is quick, easy, and best done outside in the sunshine, with a cold beer.