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 ...
*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 ...
Brush bread with oil and warm a griddle or large cast iron skillet over medium-high heat. Once hot, add bread. Toast until golden and crisp, about 2 minutes per side. (If needed, toast in batches.) ...
If you're craving a seafood boil without a coastal getaway, reviewers say these restaurants serve the sauciest, most ...
In a large pan, melt 3 tablespoons butter with 1 tablespoon oil over medium heat. Stir in 3 smashed garlic cloves and thyme. Cook until garlic is golden, about 2 minutes. Discard thyme and garlic and ...
The dish also includes blanched Ciliegine tomatoes and Ciliegine Mozzarella balls all served over Capellini (angel hair) ...
(Serves 6 as an appetizer, 4 as an entree) Mussels: blue, Penn Cove and Mediterranean Scientific names: Mytilus edulis (blue), M. trossulus (blue -- also known as Penn Cove mussels), M.
Looking for something fast, easy and a little romantic to cook with your partner this Valentine's Day? Consider mussels. With a pleasantly briny flavor, mussels pair well with clean, simple flavors, ...
3 tablespoons butter, softened2 cloves garlic, minced1 teaspoon curry powder1/2 teaspoon ground cumin1/8 teaspoon salt2 pounds mussels, scrubbed and debearded1 cup chopped red bell pepper2 limes, 1 ...
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