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Steamed Mussels without spaghetti

Found 9 recipes

Steamed Mussels With Wine and Cream

1 cup fruity white wine 1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram) 2 garlic cloves , crushed 36 mussels , scrubbed and with beards[...]

Source: food.com
Steamed Mussels with Fennel, Tomatoes, Ouzo,[...]

1 tablespoon olive oil 2 shallots, finely chopped 4 cloves garlic, finely chopped 1 bulb fennel - trimmed, cored and thinly sliced 1 large tomato, cubed 1/2[...]

Source: allrecipes.com

Steamed Mussels with Fennel, Tomatoes, Ouzo,[...]

1 tablespoon olive oil 2 shallots, finely chopped 4 cloves garlic, finely chopped 1 bulb fennel - trimmed, cored and thinly sliced 1 large tomato, cubed 1/2[...]

Source: allrecipes.com
Steamed Mussels in Fennel Pernod Broth

1 tablespoon olive oil 1 cup fennel bulb chopped * 1 cup onions julienned 3 tablespoons shallots minced 2 tablespoons garlic minced 1/2 cup pernod * 1/2 cup[...]

Source: recipeland.com
Steamed Mussels in Pernod Broth

1 tablespoon olive oil 1 cup chopped fennel bulb 2 cups julienne onions 3 tablespoons minced shallots 2 tablespoons minced garlic 1/2 cup Pernod 1/2 cup[...]

Source: food.com
Steamed Mussels With Fennel and Sun Dried[...]

1 tablespoon olive oil 2 shallots , sliced thin 1 fennel bulb , sliced thin 5 garlic cloves , minced 8 sun-dried tomatoes , sliced thin 3/4 cup fresh parsley[...]

Source: food.com
Steamed Mussels in Pernod Broth

1 tablespoon olive oil 1 cup chopped fennel bulb 2 cups julienne onions 3 tablespoons minced shallots 2 tablespoons minced garlic 1/2 cup Pernod 1/2 cup[...]

Source: food.com
Steamed Mussels With Fennel and Sun Dried[...]

1 tablespoon olive oil 2 shallots , sliced thin 1 fennel bulb , sliced thin 5 garlic cloves , minced 8 sun-dried tomatoes , sliced thin 3/4 cup fresh parsley[...]

Source: food.com
Steamed Mussels With Wine and Cream

1 cup fruity white wine 1/4 cup fresh herb (such as parsley, dill, fennel, thyme or marjoram) 2 garlic cloves , crushed 36 mussels , scrubbed and with beards[...]

Source: food.com

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