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YELLOW CURRY COCONUT MUSSELS ~~~ she suggests to incorporate either mussel stock or dry white wine. i have never made or played around with mussel stock. curiosity sparked. hunger taking over. [inspiringtheeveryday]

YELLOW CURRY COCONUT MUSSELS ~~~ she suggests to incorporate either mussel stock or dry white wine. i have never made or played around with mussel stock. curiosity sparked. hunger taking over. [inspiringtheeveryday]

Steamed Mussels with buttery saffron sauce |     	     3-4 lbs. small mussels, cleaned & debearded     6 oz. butter (preferable Gluten Free butter, i.e. ‘earth balance’)     2-3 shallots, finely chopped     2-3 cloves garlic, finely chopped     a few springs of thyme     1/4 cup Dijon mustard (preferable Gluten Free, i.e. ‘Annie’s Naturals’)     1 cup dry white wine, such as sauvignon blanc     1 cup fish stock     a pinch of saffron threads     salt & pepper, to taste (if needed)

Steamed Mussels with buttery saffron sauce | 3-4 lbs. small mussels, cleaned & debearded 6 oz. butter (preferable Gluten Free butter, i.e. ‘earth balance’) 2-3 shallots, finely chopped 2-3 cloves garlic, finely chopped a few springs of thyme 1/4 cup Dijon mustard (preferable Gluten Free, i.e. ‘Annie’s Naturals’) 1 cup dry white wine, such as sauvignon blanc 1 cup fish stock a pinch of saffron threads salt & pepper, to taste (if needed)

See the "Mixed Tomatoes with Balsamic and Dill Bruschetta" in our Crostini and Bruschetta Recipes gallery

See the "Mixed Tomatoes with Balsamic and Dill Bruschetta" in our Crostini and Bruschetta Recipes gallery

Cantaloupe, prosciutto, mozzarella  and basil; Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party.

Cantaloupe, prosciutto, mozzarella and basil; Enjoy with crusty bread for a no-cook dinner, or serve as an antipasti platter at a party.

Slices of fennel are coated in egg and bread crumbs, and fried to a crisp golden-brown. Serve the fried fennel hot with lemon wedges.

Slices of fennel are coated in egg and bread crumbs, and fried to a crisp golden-brown. Serve the fried fennel hot with lemon wedges.

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