For a main dish, allow for one
pound of mussels per person.
Not exact matches
1 quart lobster stock tail meat and claws
of 1 or 2 lobsters, partially cooked (see lobster stock recipe) 2
pounds live
mussels (~ 50) 3 tbsp butter, ghee, or olive oil 4 cloves garlic, minced 1 small onion, diced 1 medium carrot, peeled and chopped 2 stalks celery, chopped 4 roma tomatoes, chopped 4 sprigs fresh thyme, leaves only, chopped 4 sprigs fresh parsley, chopped 1 pinch (~ 10 strands) saffron 1/4 tsp cayenne pepper 1 6.5 oz can chopped clams salt and pepper to taste 2 tbsp chopped chives to garnish lemon slices for serving
1 cup chopped tomato 1 cup ale or beer 1/2 cup bottled clam juice 1/2 cup chopped fresh parsley 2 T fresh lemon juice 1 T bottled minced garlic 2
pounds mussels, scrubbed and debearded (about 40
mussels) 4 1/2 inch thick slices
of diagonally cut French Bread
2
pounds mussels 1 clove garlic, minced 4 shallots, minced 2 sprigs fresh thyme 3 tablespoons olive oil 2 tablespoons butter 2/3 cup dry white wine 1/3 cup water 1/4 cup minced celery 1/4 cup chopped carrot 5 tablespoons minced fresh parsley, plus more for garnish 1 bay leaf 1/2 teaspoon freshly ground black pepper Pinch
of cayenne paper 3/4 cup fresh cream 1 lemon, cut into quarters, for garnish
The Cassoulet: 2 teaspoons vegetable oil 1 sprig fresh curry leaves, or dried curry leaves that have been rehydrated and patted dry 1/2 mild onion, chopped 1 one -
pound assortment
of seafood, including shrimp, cooked
mussels (removed from the shells), scallops, crab meat, lobster meat, and fish
of choice 1 cup coconut milk (not sweet coconut cream) 2 teaspoons lemon or lime juice Salt to taste Cilantro leaves for garnish
The researchers estimate that a fully populated 20 x 20 foot
mussel raft similar to the one used in this study would clean an average
of three million gallons
of water and remove about 350
pounds of particulate matter, like dust and soot, daily.
This system allows them to bind to surfaces extremely well: large accumulations
of mussels can weigh as much as 1,700
pounds per square foot.
Wednesday night you can get
mussels for $ 11 a
pound, including a side
of fries, and Thursday nights all bottles
of wine are half off.