Add the mussels, put a lid on the pan and steam for 3-4 minutes until the mussels open. Drain them in a sieve over a bowl and reserve the juice. Tip the juice back into the pan and reduce it over ...

Put mussels in a large steamer basket, cover and place over a pot or wok of boiling water. Steam for 4-6 minutes or until they open. Opened mussels can be removed from the steamer as they open.

Add the shallots and garlic; cook until they’re softened and fragrant, stirring often, about 4 minutes. Add the reserved liquid and cream. Bring to boil, then reduce the heat and simmer ...

This is one of the components of Riley's Hot Platter, which is the mussel and clams mix. This recipe can be enjoyed by itself ...

While the mussels are cooking, toast the bread until golden brown and spread with 1 tablespoon of the butter. Split the remaining garlic clove in half and run the cut side over the buttered sides ...

Once very hot, add mussels, cider and butter. Stir to combine ... a generous squeeze of lemon juice and black pepper. Place the garlic bread into the center of four wide, shallow bowls—one ...

4-5 long hot peppers. 1 tablespoon olive oil . 3-4 garlic cloves, sliced thin . 2 shallots, sliced thin. 3 dozen Mussels . ½ cup dry white wine . 1/3 stick butter ...

When almost ready to serve, return the broth to a boil, add the mussels all at once, cover, and cook over high heat until most of the mussels open, 3 to 5 minutes. Larger ones may need extra time. 4.

1. Set the oven at 350 degrees. 2. Brush the heads of garlic with the oil. Wrap in foil and set in a small baking dish. Roast for 45 minutes or until the cloves are soft. Remove the garlic from ...

Cowboy Butter Garlic Bread takes toasted ciabatta to the ... To feed a crowd, pair with additional appetizers like mussels in ...