Ingredients 1 pound mussels 2 pounds littleneck clams 1 small white baguette, cut into 3/4-inch slices 3 tablespoons olive oil 1 clove garlic, …
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Add chopped basil, wine, broth, butter and bring to a boil. Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes. Remove lid, and stir well. Replace lid …
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In a large heavy saute pan melt 3 tablespoons of the butter Add garlic and saute for 30-40 seconds until the garlic smells fragrant Add wine …
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Directions. Bring a pot of salted water up to a boil. In a large Dutch-oven, heat the olive oil and the garlic cloves over medium-low heat. When the garlic starts to turn golden discard the cloves, about 2 minutes. Add the mussels, clams and …
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1 lb cooked frozen mussels in their shells ¼ cup heavy cream 1 tbs lemon juice 1-2 cloves garlic, minced or grated salt and black pepper chopped fresh parsley Instructions Melt some butter in a large sauté pan and add the frozen …
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Preparation. In a medium-large sauce pot, combine olive oil and garlic over high heat. Cook until garlic is light golden brown, 1 to 2 minutes. Add salt, black pepper, and red pepper, then tomatoes and white wine. Saute for 15 to 30 …
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Cook the mussels. Add 3 pounds of cleaned mussels to the pot and stir, then add 1 cup broth and ½ cup dry white wine. Cover and turn the heat back up to medium-high. Allow …
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Add the garlic and shallot to the pot, sauté until fragrant about 1-2 minutes. Step Three: Add the white wine, bring to a boil. Next, add the clams and remaining butter. Cover and steam until the clams have opened (about 7-10 …
Instructions. Melt 6 T. butter in a large, covered pan over low heat. While butter is melting, finely chop 4 - 6 cloves of garlic (or more, if you like!); sauté garlic in the melted butter for a minute or two - just until it becomes fragrant. Increase heat …
Prep: 10 min Cook: 10 min Yield: 2 servings Nutrition Info Save Recipe Ingredients Deselect All 2 dozen mussels 1/2 cup white wine 4 cloves garlic, minced 1 small onion, thinly sliced
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Clams and Mussels steamed in white wine with butter and garlic. Get extra bread to sop up all delicious juices. Ingredients 1 Lb Clams 1 Lb Mussels 1 Cup Clam Juice or Chicken Broth 1 …
In a large stockpot set over medium heat, melt the butter. Once it's hot, add shallots, garlic, and salt. Add the wine and bring to a boil. Add mussels and cover. Steam until all mussels are …
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Garlicky Steamed Mussels and Clams – Saraspe Seafoods Are you a seafood snob like us? Signup for the exclusive catch list, new seasonal product drops, popups in your …
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Steps to Make It. Gather the ingredients. Sort, scrub, and de-beard the mussels. Rinse with cold water. Combine the wine, garlic, shallots, and black pepper in a wide stock …
Grab a large saucepan with a tight-fitting lid and melt the butter down over medium heat. Toss in your minced garlic, basil leaves, and chicken broth and bring to a boil. Add in your clams, cover, and let steam for about 7 …
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Bring to a boil over med-high heat, cover and cook until the clams have opened. About 3 to 5 minutes. Pour clams and broth into large bowl and garnish with the remaining parsley and any extra lemon. Prep Time: 15 …
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Add chopped basil, wine, broth, butter and bring to a boil. Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes. Remove lid, and stir well. Replace lid and continue cooking til open.
Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
Add garlic and cook until golden brown. Garlic cooks quickly, so keep an eye on it. Add clams and cook until they open, removing clams as they open. Transfer clams to a bowl, and keep the bowl covered Add a little more wine, if necessary.
Cook the mussels. Add 3 pounds of cleaned mussels to the pot and stir, then add 1 cup broth and ½ cup dry white wine. Cover and turn the heat back up to medium-high. Allow the mussels to steam for 5 to 6 minutes, or until the mussels open. Remove the pot from the heat the moment the mussels open.