How To Cook Mussels In Dutch Oven at Clark Burdine blog

How To Cook Mussels In Dutch Oven. Begin by rinsing, cleaning and debearding the mussels. Heat the butter and oil in a very large dutch oven or pot big enough to hold all your mussels. Melt butter over medium heat in a large saucepan or dutch oven. Place mussels in heavy large dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Saute the shallots and garlic over medium heat for a few minutes, stirring almost constantly. Keep in mind that the mussels will expand in volume as they cook and open up. Add the chopped shallots, and sauté for 1 minute, stirring to coat. When the olive oil is hot, add shallots. Add the diced shallot and garlic and. Sprinkle in salt, pepper, italian seasoning, red pepper flakes, and garlic. Add the garlic and shallots, and season with a good pinch of kosher salt. In a deep large pot or dutch oven (with a lid), heat 2 tablespoons of olive oil over medium heat until it is shimmering.

Green Lipped Mussels Recipe — Cooking in The Keys
from cookinginthekeys.com

Place mussels in heavy large dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Sprinkle in salt, pepper, italian seasoning, red pepper flakes, and garlic. Keep in mind that the mussels will expand in volume as they cook and open up. Begin by rinsing, cleaning and debearding the mussels. Saute the shallots and garlic over medium heat for a few minutes, stirring almost constantly. Add the garlic and shallots, and season with a good pinch of kosher salt. Add the chopped shallots, and sauté for 1 minute, stirring to coat. Add the diced shallot and garlic and. Heat the butter and oil in a very large dutch oven or pot big enough to hold all your mussels. In a deep large pot or dutch oven (with a lid), heat 2 tablespoons of olive oil over medium heat until it is shimmering.

Green Lipped Mussels Recipe — Cooking in The Keys

How To Cook Mussels In Dutch Oven Add the garlic and shallots, and season with a good pinch of kosher salt. Begin by rinsing, cleaning and debearding the mussels. Add the garlic and shallots, and season with a good pinch of kosher salt. Place mussels in heavy large dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Saute the shallots and garlic over medium heat for a few minutes, stirring almost constantly. In a deep large pot or dutch oven (with a lid), heat 2 tablespoons of olive oil over medium heat until it is shimmering. Sprinkle in salt, pepper, italian seasoning, red pepper flakes, and garlic. When the olive oil is hot, add shallots. Heat the butter and oil in a very large dutch oven or pot big enough to hold all your mussels. Add the chopped shallots, and sauté for 1 minute, stirring to coat. Keep in mind that the mussels will expand in volume as they cook and open up. Add the diced shallot and garlic and. Melt butter over medium heat in a large saucepan or dutch oven.

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