Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1-12 of 123 sorted by
By CountryLady on September 24, 2005
"This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels."
Ingredients: salt & freshly ground black pepper, dry white wine...
Prep Time: 45 mins
Total Time: 1 hrs
By French Tart on September 21, 2008
"I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce.
Moules Marinières can be served as an appetising..."
Ingredients: cream, creme fraiche...
Prep Time: 30 mins
Total Time: 35 mins
By Rita~ on August 23, 2008
"Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise.
Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta."
Prep Time: 15 mins
Total Time: 25 mins
By ~Leslie~ on August 12, 2012
By Geema on November 12, 2006
By JanetB-KY on June 25, 2006
By NcMysteryShopper on August 2, 2013
"This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want..."
Ingredients: sambuca romana, chopped tomatoes...
Prep Time: 12 mins
Total Time: 20 mins
By Holty on June 3, 2012