Moules à la Marinière
Scrub mussels. Pull off beards, the tuft of fibres that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those with broken shells. Set aside. Combine onion, half of the parsley, bay leaf, thyme, wine and 2/3 ... [... more]
All Recipes AU |
BBQ Mussels with Red Wine Vinaigrette
Scrub the mussels well and remove their fuzzy "beards". Discard any cracked or broken ones, and any opened ones that do not close when tapped on a bench. Preheat the flat plate of the barbeque. Place mussels on flat plate and cook for 2 minutes [... more]
Australian Womens Weekly |
Low-Fat Chilli Seafood Risotto - LYNDEY MILAN
Peel and devein the prawns, leaving tails intact. Scrub the mussels well and remove the beards. Pat scallops dry. Combine stock and water in a medium pan; bring to the boil then reduce the heat. Meanwhile, heat oil in a large saucepan, cook ... [... more]
Australian Womens Weekly |
Zuppa Di Pesce - ARMANDO PERCUOCO, 'RISTORANTE BUON RICORDO'
Soak clams for 1 hour to remove sand. Clean calamari and octopus. Clean beard off mussels. To a large pan or dish add oil and garlic. Cook until garlic is golden. Add calamari and octopus. Toss to combine. Add rock cod, blue-eye and king fish, ... [... more]
Australian Womens Weekly |
Mussels with Leek and Saffron
Clean mussels by removing fibrous beard and discard any opened shells. Cut leek in half and slice thinly. Heat butter in a large heavy based saucepan over a medium heat and lightly saute leek for 2-3 minutes or until softened, do not brown. Add ... [... more]
Australian Womens Weekly |
Mussels with white wine
Clean the mussels by scrubbing well and removing their "beards". Discard any mussels that are open. Melt butter in a large high sided frying pan. Add onion and cook over low heat until soft and golden. Add wine and mussels. Cover with a lid and [... more]
Australian Womens Weekly |
