When cool enough to handle, pick the mussel meat from the shells and place in a bowl. Reserve the strained cooking liquid. Wash the leek and finely slice the white part. Fry the remaining onion ...

Keep mussels in a small serving pieces. 2. Remove other leaves of the lemongrass and finely slice the tender white part of the base of the stalk. Bruise with mortar and pestle. 3. Finely slice the ...

This baked mussels recipe with creamy parmesan sauce makes for an easy-to-make appetizer that’s perfect for impressing your ...

For this recipe you will need a food processor or ... Add two-thirds of the mussel meat and allow the soup to cool slightly. Blend the soup, in batches, in a food processor, to a fine purée.

Heat a large thick bottomed pan, put in all the mussels, beer, onions and garlic. Gently stir the lemon juice and parsley.

Delight in the perfect pairing of tender mussels, fragrant garlic, and a rich white wine sauce 1 In a large, deep frying pan, heat half the oil on high. Add the breadcrumbs and cook for 3-4 minutes, ...

Do this just before cooking; mussels die when debearded. Recipe from Dishing up Maine by Brooke Dojny/Storey Publishing, 2011.

Ladle the mussels and broth into bowls and serve with crusty bread. Notes: Merguez sausage and Urfa chiles are available at specialty food markets and amazon.com.

The Canadian mussels are intentionally harvested sooner, she said, accounting for the different meat sizes. But their flavor is also more muted than Maine mussels, which she attributes to travel time.

There are many ways to make mussel fritters but the one I like best ... Once open, cut out the flesh, place in a food processor and blend up or chop them by hand. Of course you can serve these ...

This luxurious mussel soup topped with homemade croutons is a real treat. It is definitely worth the effort of opening fresh mussels, which not only give you a delicious liquid from cooking for ...