Bonny Wolf discovered this dish at Fore Street, a restaurant in Portland, Maine. The chef there, Sam Hayward, credits it to his former chef de cuisine, Alan McGrath. At Fore Street, the mussels are ...
This week, Chef Alison Milwe Grace of AMG Catering and Events shows Tina Redwine how to make Wine soaked mussels with garlic toast. preheat the broiler. Brush the bread with olive oil and transfer to ...
Prepare the Mussels Start by checking the packaging of your frozen mussels. If they are pre-cooked, you only need to reheat ...
This recipe also makes a great first course for a dinner party, serving 8 to 10. The mussels look best when piled in shallow soup or pasta bowls; be sure to place an empty bowl for shells near each ...
Melt butter in a skillet and add minced garlic ... Golden rice flavored with saffron and garlic holds shrimp, mussels, and ...
1. Peel and discard the dry, papery outer layers of the lemongrass; trim off the top two-thirds of the stalk, which is also dry and papery, along with the very base, and discard. Coarsely chop the ...
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Mussels and boiled eggs in garlic butter sauce
Foodie Bethany Gaskin cooks mussels and boiled eggs in garlic butter sauce. ‘It’s actually a bit contagious’: Washington’s ...
This is part of an ongoing series highlighting Signature Dishes at locally owned restaurants in the region. See Trib Total Media’s new online directory of restaurants, Dine Local, at ...
*Refers to the latest 2 years of stltoday.com stories. Cancel anytime. Yield: 4 servings 1 stalk lemongrass 6 medium garlic cloves 2 tablespoons chopped fresh cilantro stems 1. Peel and discard the ...
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