Sentences with phrase «of the mussels with»

The anti-inflammatory value of mussels with the curiously green tipped shells was first discovered by studying the diets of the Māori.

Not exact matches

The opened mussels were quickly cooked over direct heat with a little bit of salted butter added that Allessandro had spiced up with chipotle in adobo sauce.

I had made a grocery list a few days earlier with ingredients for white wine mussels and of all things, complicated baklava.

Serve in generous bowls with plenty of mussels, baby bok choy leaves and lots of aromatic broth.

Chef Michael Smith joins Chef Mark for a discussion of the bountiful foods of Prince Edward Island, Canada, and shares 2 quick and easy recipes using the amazing fresh seafood of the province: Beer steamed mussels and Creamy dilled pasta with smoked salmon.

Keep them moist by covering the mussels with a damp towel and store them in the coolest corner of your refrigerator.

They're making Bouillabaisse with seared halibut — we're talking clams, mussels, shrimp and a nice piece of seared halibut, all served in tomato - fennel broth and topped off with a dab of Garlicky Rouille.

For this recipe in particular, I decided to go with lobster and mussels; I like the idea of pairing two foods that are at opposite ends of the price spectrum (lobster = rare & elegant, mussels = common & unglamorous).

This is a fun little appetizer of mussels roasted with salsa verde, a bold - flavored Italian sauce made with lots of fresh herbs, garlic and anchovies.

Recently, Nisbet Oysters added «Mussels in 5,» a Mediterranean blend of sundried tomatoes and basil with the same packaging to enable consumers to experience quality mussels at their conveMussels in 5,» a Mediterranean blend of sundried tomatoes and basil with the same packaging to enable consumers to experience quality mussels at their convemussels at their convenience.

Notably, much of the menu is real life - inspired, such as the Black Mediterranean Mussels served seven different ways that stems from Irvine's time on the seas, along with his love of the coasts.

Here in the Northeast most folks eat shellfish — hard - shell clams, mussels and oysters — the way God intended: raw and maybe with a dash of hot sauce and a spritz of lemon juice.

at one of the supplied pictures you show the mussels with their cells and at the actual saganaki picture without them.

FRENCH shellfish supplier Scotto SARL has replaced a volumetric method of packing mussels into trays with an Ishida multihead weigher and weigher - to - pack..

Mussels and clams steamed in a white wine sauce with a touch of lemon, shrimp grilled in lemon and a pinch of turmeric pair ver

It tastes just as refreshing as it looks and it is loaded with succulent flavors of white wine infused mussels and clams, grilled shrimp and fresh crab - meat.

This recipe for saffron mussels with orzo & tomatoes is really easy - it's a one - pot - and takes under and hour but it looks fantastic and is packed full of delicious flavours.

Note: Scallops are one of the few types of seafood in season nearly year - round, along with mussels, so getting them fresh should never be an issue.

A big seafood steam pot is also fun — just throw in a bunch of shrimp, clams, mussels, corn on the cob, sausage and potatoes and steam it with some spices until done; bring some drawn butter and cocktail sauce for dipping (with lots of napkins of course!)

The most common traditional Greek recipes cooked in that kind of pan include mussels saganaki and shrimp saganaki, with the most popular being this simple and delicious fried cheese appetizer (cheese saganaki recipe).

So when I initially started thinking about the menu for our spring grocery bag — a week's worth of dinners made using one grocery bag of ingredients — I started with the type of dinners I love to cook myself: shredded zucchini veggie burgers, a springy pot pie, steamed mussels with veggie fries.

300 grams kamut spaghetti (or substitute with a similar fresh pasta of your choice) 1 litre of unsalted chicken stock 30 grams sea salt 2 tbsp olive oil 1 knob butter 50g pecorino finely grated 50g parmesan finely grated Freshly ground smoked white pepper (if you can't find smoked pepper you can use smoked sea salt to add the smoky flavour) 200 g mussels (weight without shells) 200 g girolle mushrooms (you could substitute for cepes or chanterelles also) 2 cloves garlic - finely diced 2 tbsp finely diced flat leaf parsley

This pot of Provençal mussels is bathed in a bouillabaisse - style broth with saffron, tomato, and herbs.

Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the white wine - soaked mussels.

Course number two: plump rope - grown mussels (from the Vineyard, of course) that were lightly steamed in a mushroom broth and served with green garlic, seaweed, and a strands of anise hyssop from the Mermaid Farm property.

At Horse's Mouth, an Asian - inspired restaurant previously in Los Angeles's Koreatown with a new location opening soon, ghee was melted and drizzled over Maine lobster rolls; it's also the base of coconut curry mussels.

• Stock your pantry with good - quality canned proteins from the sea — think tuna, sardines, octopus, smoked mussels — and perhaps a jar of fancy peppers.

On the patio, two lovers started their second bottle of Côtes du Rhône, sharing dishes like sake - steamed mussels with garlic and duck à l'orange from a Gallic menu that gives longing glances to Japan, Yamaguchi's birthplace.

Share a variety of tapas (small plates) like Crispy Steak Fries with Parmesan, Parsley & Peppercorn Aioli, Ceviche «Mixto» with Ahi, Octopus, Clams, Mussels & Blue Crab and Asparagus Risotto Fritters with Gorgonzola & Roasted Garlic Cream with a group.

Made up of 75 % Viognier and 25 % Rousanne, this food - friendly white blend has a minerality that goes nicely with fresh seafood (think chilled mussels and shrimp) or a charcuterie platter if you're having a weekend get - together.

Entrées I tasted included the 1855 Steak Frites ($ 32) featuring premium 1855 beef famous for its exquisite marbling, served with bordelaise, wild mushroom, hand cut fries and truffle aioli; Hot Pot ($ 23) with mussels, clams, sea bass, fingerling potato and leeks in a rich cioppino broth and a baguette side; Pot Roast ($ 22) with tender and meaty braised short rib bursting with flavor and plated with the hearty combination of confit carrots, pearl onion, red potato and pan jus; and a fresh and flaky Grilled Wild Salmon ($ 24) with lemon potato cake, grilled asparagus, and a sherry honey glaze.

A new Bar Menu offers a variety of tasty dishes such as Crispy Brabants — crunchy potatoes with smoked sweet paprika and preserved lemon aioli; Pork Cracklins; Boudin Balls; Mussels Normandy with apples, bacon, shallots and brandy; and the Annunciation Cheeseburger — ground short rib burger with white cheddar on a house made brioche bun.

From the kitchen, I opted for the savory Blistered Shisito Peppers with bonito flakes ($ 4.50) and the Carlsbad Mussels with sesame ginger and garlic in a rich and flavorful Kimchee - infused miso broth, served with three pieces of baguette bread ($ 10)-- all selections sustainable and entirely scrumptious.

Nosh on chef Ryan Pollnow's house - pickled conservas — jars of mussels escabèche and boquerones (white anchovies) with olives — and small plates of succulent slow - cooked pork belly and tender charred octopus.

Though the accompanying can of sauce is simple and good, we amuse ourselves by devising our own fillings — which can range from tomatoey mixtures of mushrooms and ham to shrimps and tomatoes or mussels and tomatoes, always topped with cheese.

Gobble up roasted turkey, herb - crusted prime rib and glazed pit ham, and many other Thanksgiving favorites, along with an incredible list of other sumptuous dishes such as saffron rice with shrimp, mussels and clams, Boursin and sundried tomato stuffed salmon, winter squash ravioli with tarragon - champagne cream.

Paella with fish... that must mean that they are preparing paella with pieces of fish instead of mussels (which is a normal ingredient in paella).

In the North Country, with 3,000 lakes and 30,000 miles of rivers and streams, U.S. Rep. Elise Stefanik, R - Willsboro, recalled how she witnessed the fouling of Lake Champlain by zebra mussels — a migrant from the Caspian Sea that clogs water pipes, sucks nutrients away from other fish, and yields sharp shells that cut tender feet on beaches.

State Assemblyman Sean Ryan says one example of such species that Western New Yorkers are most familiar with is the zebra mussel.

Kaichang Li, a chemist at the Oregon State University, was inspired during a walk on the beach with a friend by the ability of mussels to bond tightly to rocks and to each other.

Fossil mussel shells excavated more than a century ago at an H. erectus site on the Indonesian island of Java include a shell with engravings of an M shape, two parallel lines and a reversed N shape, the scientists report December 3 in Nature.

The researchers found that 99 percent of mussels collected from the bay were contaminated with at least one algal toxin, and 37 percent contained four distinct kinds of toxins.

And though they seem more rocklike than lifelike at first glance, at second glance they may begin to remind you of a limpet perhaps, or a mussel, or some other sea creature with a formidable hard outer shell, softer more vulnerable parts tucked inside, and zero mobility.

This depth tolerance, coupled with the fact that quaggas don't require a hard surface to attach to, means they can blanket vast swaths of lake bottom inaccessible to zebra mussels.

Interestingly, two thirds of wet - berthed boats treated with antifouling paint were nonetheless encrusted with zebra mussels.

To learn which genes in the mussel make the byssal threads, the researchers first treated the threads with the enzyme pepsin to liquefy their interlocking networks of proteins.

Compared with the amount of BMAA found in the fruit bats of Guam, the levels of the toxin Brand found in Florida oysters and mussels were moderate.

In a Master's thesis written at Eawag, aquatic ecologist Nora Weissert shows that, on average, 60 per cent of boats that are kept in the water all year round are infested with zebra mussels; boats with dry berths are scarcely affected.

The membranes used for pretreating the seawater — larger, particulate matter must be removed before the seawater is flushed against the high - tech desalting membranes — are clogged with colonies of tiny Asian green mussels.

Mussels have caused high mortality in native Unionid clams (though some clams seem able to coexist with zebra mussels), altered the makeup of populations living at the bottom of the waterways and reduced plankton commuMussels have caused high mortality in native Unionid clams (though some clams seem able to coexist with zebra mussels), altered the makeup of populations living at the bottom of the waterways and reduced plankton commumussels), altered the makeup of populations living at the bottom of the waterways and reduced plankton communities.