Hot Smoked Mussels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

MUSSELS IN SPICY RED SAUCE



Mussels in Spicy Red Sauce image

I love this dish, which is often called "Mussels Fra Diavolo", because my Italian Grandmother made it often, especially around the holidays. The lusty combination of mussels and spicy red sauce is irresistible. It's Italian-American comfort food. Forget about serving this with pasta, you absolutely must have a loaf of crusty, chewy Italian or French bread to dip in the sauce. Make sure to put an empty bowl on the table to accommodate the shells. For equipment you will need a large (10 to 12 inch) high sided saute pan (sauteuse) or a 6 to 6 quart pot with a tight fitting lid, a large spoon, and a Chinese wire mesh skimmer or slotted spoon. Red Sauce: I know my red sauce. My credentials: I grew up at the Jersey Shore, I had an Italian grandmother and I worked as a cook at Marenzi Restaurant in North Beach, San Francisco, back in the 1970's. This recipe is one for you to keep. My Napolitano red sauce is a great building block to making all sorts of dishes. It can be used to for a quick pasta dinner or for simmering fresh squash and/or bell peppers and onion. You can also use this red sauce as a base to make a "fra diavolo" with mussels, lobster or other sea food, even with leftovers and serve with rice or pasta. The most important concept in making this sauce is to really brown (caramelize) the onions and carrots, creating a natural sweetness that balances with the acidic tomatoes. For equipment you will need a 5-quart Dutch oven or heavy pot, and a wooden spoon.

Provided by Food Network

Categories     appetizer

Yield 4 servings

Number Of Ingredients 23

2 tablespoons olive oil
1 tablespoon minced garlic (6 cloves)
1 to 2 teaspoons crushed red pepper
1 cup white wine
2 cups Red Sauce or Fra Diavlo Sauce, recipes follow
3 pounds medium mussels, scrubbed, de-bearded, rinsed and drained
2 tablespoons freshly chopped parsley leaves
Two 35-ounce cans plum tomatoes in juice
6 tablespoons olive oil
2 bay leaves
1 head (about 12 medium cloves) garlic, peeled and finely chopped
2 medium onions (about 12 ounces), cut in 1/4-inch dice
2 medium carrots (about 8 ounces), cut in 1/4-inch dice
1 1/2 teaspoons dried oregano
2 tablespoons tomato paste
1 teaspoon kosher or sea salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
4 large cloves garlic, chopped (about 1/4 cup)
1 1/2 teaspoons crushed red pepper
2 cups Red Sauce, recipe above
One 8-ounce bottle clam juice
Kosher or sea salt

Steps:

  • Heat the olive oil in a pan over medium heat. Add the garlic and red pepper, and saute until fragrant, stirring, about 30 seconds. Add the white wine and tomato sauce, increase the heat to high, cover and bring to a boil.
  • Add the mussels and replace the lid. Cook over high heat 3 minutes. Remove the lid and stir once gently. Continue to cook until the mussels are completely open and firmly cooked, about 4 minutes more.
  • Remove the pot from the heat and transfer the mussels gently from the pot to a large bowl with a Chinese wire mesh skimmer. Return the pot to the heat and increase the heat to high. Boil for a minute or 2, until the sauce is thick enough to coat a spoon. Pour the sauce over the mussels and serve immediately.
  • Place the canned tomatoes in a large bowl and place your (clean) hands in the bowl and crush the tomatoes so they breakup into a range of small pieces.
  • In a 5-quart Dutch oven heat the olive oil over medium heat until it is fragrant, but before it smokes, about 40 seconds. Add the bay leaves and stir them in the oil until they begin to brown, about 10 seconds. Add the garlic and cook for 1 minute until it starts to turn golden brown, then add the onions, carrots, and oregano. Cook the vegetables until they are very brown, about 15 to 20 minutes. Stir occasionally, just enough to prevent them from scorching.
  • Add the crushed tomatoes with their juice, the tomato paste, salt and pepper, and 1 1/2 cups of water, (white wine or clam juice can be added depending on the intended use) and bring to a boil. Lower the heat, and simmer, partially covered until the sauce level has reduced by 2 or 3 inches and the sauce is thick enough to coat the back of a spoon. Cook the sauce for about 1 hour, stirring occasionally so it doesn't stick.
  • Remove from heat, cool down in the pot, then when at room temperature, transfer to a sealed plastic container and refrigerate until ready to use.
  • This sauce will keep 10 days in a well-sealed container in the refrigerator.
  • Using my recipe for basic Red Sauce, you can make a quick and spicy "fra diavolo" sauce that is delicious drizzled over grilled squid and other seafood. For equipment you will need a 3-quart saucepan and a wooden spoon.
  • Heat the olive oil in a 3-quart saucepan slightly over medium heat and saute the garlic and crushed red pepper until the garlic is fragrant and beginning to brown, about 40 seconds.
  • Add the Red Sauce, clam juice, and salt, to taste, and simmer, stirring occasionally over medium-low heat, until the sauce returns to the thickness and quantity of the Red Sauce, about 15 minutes.

PASTA WITH SMOKED MUSSELS AND TOMATOES



Pasta With Smoked Mussels And Tomatoes image

Provided by Molly O'Neill

Categories     dinner, easy, quick, pastas, main course

Time 20m

Yield Four servings

Number Of Ingredients 9

1 pound linguine
1/4 cup plus 2 teaspoons olive oil
3 cloves garlic, peeled and minced
8 plum tomatoes, cut into 1/2-inch dice
2-3 2/3-ounce cans smoked mussels, drained
5 tablespoons chopped Italian parsley
1/2 cup fresh basil leaves, cut across into thin strips
3 teaspoons salt
Freshly ground pepper to taste

Steps:

  • Bring a large pot of salted water to a boil. Add the linguine and cook until al dente, about 10 minutes. Drain.
  • Meanwhile, heat 1/4 cup of olive oil in a medium skillet over medium heat. Add the garlic and saute for 2 minutes; do not let it brown. Add the tomatoes and cook just until heated through, about 4 minutes. Remove from heat and stir in the mussels, parsley, basil, salt and pepper.
  • Place the linguine in a large bowl and toss with the mussel mixture and the remaining 2 teaspoons of olive oil. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 15 grams, Carbohydrate 93 grams, Fat 19 grams, Fiber 6 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 661 milligrams, Sugar 6 grams

HOT-SMOKED MUSSELS



Hot-Smoked Mussels image

Packages of cold-smoked shellfish are often found on grocery shelves. It's not a new method of preserving the ocean's bounty. We decided to change things up and hot smoke our mussels instead. We use the grill instead of the smoker because we prefer the higher heat for cooking mollusks. The subtle smoke flavor is the perfect accent to bring out the sweet flavor of the mussels. As an added benefit you can pull any extra mussels from their shells and chill them in the leftover broth as a base for an amazing cold soup. You can use this technique with clams and even gild the lily by adding aromatics, like garlic, herbs, or curry, to the pan. We recommend that you try them straight up at least once to truly appreciate the flavors that blossom. We served these with a loaf of good bread, sweet butter, chilled white wine, and good company. Nothing more was needed.

Yield serves 2 as an entrée or 4 as an appetizer

Number Of Ingredients 2

3 pounds/2.2 kilograms mussels
1 loaf crusty bread

Steps:

  • Turn a grill on high heat. Put wood chips-we like apple or hickory-in a disposable pie tin and set it on the grill. Give the wood chips time to begin to smoke; depending on the size of your chips this may take anywhere from 2 to 8 minutes.
  • Put the mussels in a large bowl and cover with cold water. Rinse them well and remove the small beard from each mussel. Drain the mussels and put them in a disposable aluminum lasagna pan.
  • Put the pan of mussels on the grill and close the lid. Cook for 5 minutes. Lift the lid and quickly stir the mussels. Close the lid and smoke for another 5 minutes. At this point the mussel shells should be open. If not, close the lid and cook for 2 to 3 minutes more. Do not overcook or your mussels will be tough and stringy.
  • Remove the pan from the grill and pour the contents into a large bowl. With the grill still on and the wood still smoking, cut the bread into thick slices and quickly grill each side. Put the grilled bread on a plate and serve alongside the smoked mussels.

More about "hot smoked mussels recipes"

(BEST APPETIZER EVER) TRAEGER SMOKED MUSSELS RECIPE
best-appetizer-ever-traeger-smoked-mussels image
2022-05-14 Prepare the Sauce. Heat pan on medium heat. Melt butter, then saute fennel 4-5 minutes then add garlic for another 1-2 minutes. Season …
From foodfidelity.com
Reviews 1
Calories 159 per serving
Category Appetizer
  • Heat pan on medium heat. Melt butter, then saute fennel 4-5 minutes then add garlic for another 1-2 minutes.


HOW TO SMOKE MUSSELS - SMOKED MUSSELS | HANK SHAW
how-to-smoke-mussels-smoked-mussels-hank-shaw image
2013-12-16 Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened mussels to a bowl or baking sheet and …
From honest-food.net
4.7/5 (3)
Category Appetizer
Cuisine American
Calories 183 per serving
  • Make sure all the mussels are clean. You can debeard them now or do as I do and cut the beard off after I'd steamed the mussels. Bring the vermouth and water to a boil and add some mussels in a single layer. Cover and steam until they are open, which should take between a minute and 3 minutes. Move opened mussels to a bowl or baking sheet and add more fresh ones until you've steamed open all the mussels.
  • Strain the cooking liquid through a paper towel or cheesecloth (to remove all the debris) into a bowl. Set aside.
  • Use a small, sharp knife to remove the mussels from the shells, trying your best to get the little "scallop" muscle that holds the mussel in its shell -- it's tasty! Use the knife to cut off the beard if you have not done so already. When it's done, drop each mussel into the strained broth. Make sure all the mussels soak for at least 20 minutes.
  • Fire up the smoker. I use alder wood, and I like the temperature to be around 145°F. Keep in mind mussels are small, so you will need a pretty fine grate to prevent them from falling through. I use dehydrator grates. Smoke the mussels for 90 minutes to 2 hours -- you don't need a whole lot of time here, just enough to get a smoky flavor without overcooking the mussels. Don't let the smoker get too hot!


10 BEST SMOKED MUSSELS RECIPES | YUMMLY
10-best-smoked-mussels-recipes-yummly image

From yummly.com


EASY SMOKED MUSSELS WITH GARLIC BUTTER RECIPE
easy-smoked-mussels-with-garlic-butter image
Directions. Step 1. Stir together oil, parsley, chives, tarragon, lemon juice, and salt in a small bowl; set aside. Advertisement. Step 2. Preheat grill to high (450°F to 500°F). Place mussels, butter, and garlic in a 14- x 11-inch disposable …
From myrecipes.com


THE 20 BEST MUSSEL RECIPES - GYPSYPLATE
the-20-best-mussel-recipes-gypsyplate image
2021-06-04 Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes. Stir in coconut milk and simmer for 2 …
From gypsyplate.com


COLD SMOKED SEAFOOD (SHRIMP, CLAMS, MUSSELS) WITH …
cold-smoked-seafood-shrimp-clams-mussels-with image
DIRECTIONS: Cook spaghetti according to package instructions. In a large skillet, heat olive oil and butter on medium-high heat. Add smoked seafood and garlic and sauté 1-2 minutes or until shrimp turn pink. Add parsley and cooked …
From smokehouseproducts.com


SMOKED & STEAMED MUSSELS WITH A WINE AND BUTTER …
smoked-steamed-mussels-with-a-wine-and-butter image
5. Prepare the sauce while the mussels are smoking. In a saucepot, add the butter and olive oil and melt over medium/high heat. Add the shallots and garlic and cook until just softened, approximately 2 minutes. Stir in the wine and …
From mrecipes.com


SMOKED MUSSELS WITH TOMATO CHILLI MAYONNAISE
smoked-mussels-with-tomato-chilli-mayonnaise image
2015-01-24 Instructions. In a small bowl, mix the mayonnaise, chilli or sambal oelek and tomato sauce. Drain the mussels and skewer with toothpicks. To serve dip the mussels in the tomato, chilli mayonnaise, then squeeze with fresh …
From seafoodexperts.com.au


TRAEGER SMOKED MUSSELS BY DENNIS THE PRESCOTT …
traeger-smoked-mussels-by-dennis-the-prescott image
Salsa Verde. 1 Small bunch fresh chives. 1 Small bunch tarragon. 1 Small bunch basil. 1 Small bunch flat-leaf parsley. 1 Clove garlic, peeled and roughly chopped. Half of a lemon, juiced. 3/4 Cup extra-virgin olive oil. sea salt and …
From traeger.com


WOOD FIRED HOT SMOKED MUSSELS - COMMERCIAL WOODFIRED PIZZA …
Don’t pile the mussels on top of each other as the ones on the bottom will miss out on heat and smoke. Spoon over the sauce and mix the sauce and mussels together. Place the soaked tea bags on a long metal spoon or fish slice and carefully reach into the oven and scatter them over the glowing embers. Pop your tray of mussels into the oven.
From prowoodfiredovens.com


MUSSELS WITH PASTA AND HOT SMOKED SALMON - CANADA'S FOOD ISLAND
Recipes; Entrée; 0 Ratings. 5 0 ; 4 0 ; 3 0 ; 2 0 ; 1 0 ; Rate This Recipe. 0 Ratings · Rate This Recipe. Mussels with Pasta and Hot Smoked Salmon . 20 m · 2 Servings · Print; Featured PEI Ingredients. Mussels; Print. Ingredients-2 Servings + 2 lb fresh PEI Mussel 0.50 lb bite-sized pasta, cooked 2 tbsp olive oil 2 shallots, finely chopped ...
From canadasfoodisland.lakedesign.co


THE 20 BEST MUSSEL RECIPES - THE RUSTY SPOON
Mussels In A Smoky Miso Broth. Charred shallots and white miso paste add incredible flavor and depth to this rosé-based broth. This quick-and-easy recipe is low in calories but high in delicious flavor. Make this one to impress your family and friends. Serve with fresh, crusty bread to really take this dish up a notch.
From therustyspoon.com


SIMPLE SMOKED MACKEREL CANAPéS - PHIL'S HOME KITCHEN
2013-08-01 You can take the crusts off if preferred. (3) Bake the bread at 120°C (fan) for about 30 minutes until very lightly browned and crispy. Leave to cool. (4) Add a small amount of gooseberry chutney to each piece of bread, then top this with about a teaspoon of smoked mackerel pâté. (5) Put one half of a smoked mussel on each canapé, cut side ...
From philshomekitchen.org


BEST HOT MUSSELS RECIPES | FOOD NETWORK CANADA
2010-03-09 Heat the oven to broil with the rack near the top. Clean the mussels, discarding any that are open. Bring the Pernod to a boil in a large pot, add the mussels, cover, and cook three minutes, or until opened. Drain and discard any mussels that have remained closed.
From foodnetwork.ca


HOT-SMOKED MUSSELS RECIPE | EAT YOUR BOOKS
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
From eatyourbooks.com


MUSSELS WITH PASTA AND HOT SMOKED SALMON - PEI MUSSELS
Add wine and mussels, stir well, add the mussels and cover with a lid. Turn the heat to high and cook until steam pours out from under the lid and the shells are open, 3-5 minutes. Remove from heat and let sit, covered, for about 1 minute. Discard lime rinds and any mussels that do not open. Remove mussels with a slotted spoon and set aside.
From peimussel.com


SMOKED MUSSELS WITH GARLIC, BUTTER AND HERBS
Method. 1 Stir together olive oil, parsley, chives, tarragon, lemon juice and salt in a small bowl. Set aside. 2 Preheat the barbecue to high (around 230 - 250 C). Place the mussels, garlic and butter in a large sized disposable aluminum pan. 3 Poke a dozen 2cm sized holes in one end of the disposable aluminum pan. Place wood chips over holes, and place pan on barbecue with …
From epseafoods.com.au


RECIPES WITH SMOKED MUSSELS - THERESCIPES.INFO
10 Best Smoked Mussels Recipes | Yummly trend www.yummly.com. 10 Best Smoked Mussels Recipes | Yummly Smoked Mussels Recipes Seafood Ragu KitchenAid chopped Italian tomatoes, oregano, grated Parmesan cheese, large shrimp and 14 more Mussels and Sausage in Garlic Tomato Broth KitchenAid crushed tomatoes, dry white wine, garlic, fresh …
From therecipes.info


SMOKED MUSSEL RECIPE - SMALL BUSINESS
1 cup cream. 200 g Coromandel Smoking Co smoked mussels, diced. Heat butter in a large saucepan and gently cook the onion for 10 min until soft. Add celery, garlic, celery seed, dill seed and cook a further 2-3 min. Chop potatoes roughly and add to pan with stock and simmer gently for 20 min or until potatoes are cooked.
From corosmoke.co.nz


MUSSELS WITH PASTA AND HOT SMOKED SALMON - CANADA'S FOOD ISLAND
Step 3 Meanwhile, heat 1 tbsp olive oil in a large pan over medium heat. Add shallots and sauté 2-3 minutes until softened. Add wine and mussels, stir well, add the mussels and cover with a …
From canadasfoodisland.ca


DELICIOUS, SUSTAINABLE FOOD & RECIPES | PATAGONIA PROVISIONS
Drain and pat dry. In a small pot, melt butter. Add diced leek or onion, celery, potato and thyme. Sweat vegetables on medium-high heat until soft (but do not caramelize). Add flour and whisk until combined. Add a splash of white wine if desired. Add half-and-half, broth or water, and bay leaf. Whisk periodically so flour does not stick to ...
From patagoniaprovisions.com


10 BEST CANNED MUSSELS RECIPES | YUMMLY
2022-06-17 Mussels with Ham, Peppers and White Wine O Meu Tempero. white wine, green pepper, onion, olive oil, ham, red pepper, salt and 1 more. Crispy Spring Rolls With Mussels And Red Pepper Sauce. On dine chez Nanou. red bell peppers, bay leaves, diced tomatoes, pastry, olive oil and 7 more.
From yummly.com


BEST TINNED FISH SMOKED MUSSEL DIP RECIPE - PARADE
2022-04-11 Directions. Place all of the ingredients into a food processor and process until smooth. Garnish the dip with sliced green onions and the reserved spices at the bottom of the tin.
From parade.com


EASY PASTA WITH SMOKED MUSSELS, CREME FRAICHE AND ... - DRIZZLE AND …
2011-04-06 boil the pasta in salty water until al dente and then drain reserving some of the cooking liquid. immediately put the hot pasta back into the pot with about 2 Tbs of the cooking liquid and pour over the chilli oil and chilli. stir the smoked oysters through. add the creme fraiche, parsley, spring onions, lemon zest and seasoning and stir until ...
From drizzleanddip.com


15 WAYS TO USE CANNED SEAFOOD, ACCORDING TO CHEFS - FOOD & WINE
2022-04-26 Canned tuna is a great pantry staple, but canned and tinned seafood — like sardines, anchovies, salmon, mussels, and squid — are a favorite of chefs. Here, 16 chefs share 15 ways to make the ...
From foodandwine.com


MUSSELS IN A SMOKED BUTTER SAUCE RECIPE - KERRYGOLD USA
Put the cider, onion, garlic, and thyme into a pan over a medium heat and bring to a boil. Add the mussels, cover, and cook for 1–2 minutes. Strain the sauce, transfer to another pan over a medium heat and cook for 10–15 minutes until reduced by half. Meanwhile, check the mussels and discard any that are unopened.
From kerrygoldusa.com


SMOKED MUSSELS RECIPE | RECIPE | MUSSELS RECIPE, HOT APPETIZERS, …
Dec 5, 2014 - A recipe for smoked Chile mussels. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com


SMOKED MUSSELS RECIPES - NYT COOKING
Browse and save the best smoked mussels recipes on New York Times Cooking. X Search. Smoked Mussels Recipes. Easy. Pasta With Smoked Mussels And Tomatoes Molly O'Neill. 20 minutes. Sam Hayward's Pasta With Goat Cheddar And Smoked Mussels Leslie Land. 30 minutes. Smoked Mussel Roll Sara Dickerman. 15 minutes, plus overnight refrigeration. …
From cooking.nytimes.com


STEAMED MUSSELS WITH SMOKY BACON - ASIAN CAUCASIAN FOOD BLOG
2021-07-05 Set aside in a small bowl. In a large Dutch oven or pot, cook the bacon until crispy. Remove bacon from the pot and drain on paper towels, leaving 1-2 tablespoons of bacon fat in the pot. On medium heat, sauté the garlic, shallots, and Thai chili pepper until shallots are translucent, about 4-5 minutes.
From asiancaucasian.com


SMOKY MUSSEL STEW RECIPE - MATT JENNINGS | FOOD & WINE
Ingredient Checklist. 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces. 3 tablespoons extra-virgin olive oil. Kosher salt. Pepper. 1/2 …
From foodandwine.com


SMOKED MUSSELS IN VINAIGRETTE WITH CIDER POACHED LEEKS ... - FRANK …
400g Hederman Smoked Mussels in vinaigrette 450g leeks, cleaned and cut in half along the diameter 2 bottles Longueville House Cider 30g Parlsey Extra Virgin Olive Oil Salt Pepper 250g Wholemeal flour (I like Macroom Stoneground) 100g white flour (Littlemill) 5g Bicarb soda 2g Baking powder 250g Buttermilk 150g Whole milk 50g melted butter
From frankhederman.com


SMOKED MUSSELS - FIERY FOODS & BARBECUE CENTRAL
2015-08-01 Instructions. Add the wine, lemon juice, garlic, thyme and crushed red pepper flakes to a 6 1/2-quart stock pot. Fit a steamer basket into the pot and bring the liquid to a high simmer over medium heat.
From fieryfoodscentral.com


5 DELICIOUS MUSSEL RECIPES YOU WILL LOVE - CHEFS NOTES
2020-08-03 Heat a medium-sized frying pan over medium-high heat. Add in the butter and wait until it starts to foam. Add the mussels into the pan along with a pinch of salt and pepper and sauté for 1 minute. Add the wine into the pan, put a lid on it and steam the mussels for 3-4 minutes or until they are all opened.
From chefsnotes.com


CHICKEN WITH CREAMY SMOKED MUSSEL SAUCE – CLOVER LEAF
Transfer the chicken to a baking sheet; bake in the oven for 20 minutes or until cooked through. Meanwhile, reduce the heat under the skillet to medium. Add the butter, onion, thyme, remaining salt and white pepper. Cook, stirring often, for 5 minutes. Increase the heat to high and add the mushrooms; sauté for 2 minutes or until golden.
From cloverleaf.ca


EASY MUSSEL DIP - FOOD TO LOVE
2012-04-26 375 gram pottle mussels, drained or 15 cooked mussels (smoked mussels are super, if available) 1 tablespoon lemon juice; 1 tablespoon worcestershire sauce; 1/2 cup parsley; 1 teaspoon hot sauce (optional) salt and pepper to taste (start with ½ tsp sea salt) Method. Easy mussel dip. 1. Process ingredients well and place in an airtight container. 2. Refrigerate till …
From foodtolove.co.nz


HOW TO EAT SMOKED MUSSELS - THERESCIPES.INFO - THERECIPES
Directions: Put the butter and geren onion in the top of a double boiler over simmering water. Cook slowly until the onion is wilted. Add the smoked mussels (reserve a few for garnish), the stock, the cream, and tabasco . Now add a little of the hot soup to the well b eaten eggs and blend well. See more result ››.
From therecipes.info


SMOKED MUSSELS – CLOVER LEAF
Clover Leaf’s delicious Smoked Mussels, with natural hardwood smoke flavour, are packed in sunflower oil. They are a source of energy, low in saturated fat, free of trans fat and a good source of protein. Look for the distinctive cartonette packaging with the easy ‘Zip-Top’ pull ring-tab lid. Each can has a recipe to stimulate your ...
From cloverleaf.ca


HOW TO MAKE EASY SMOKED MUSSELS - VIDEO | MYRECIPES
65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More
From myrecipes.com


RECIPES WITH SMOKED MUSSELS : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


SMOKED MUSSEL RAGU — EVERYDAY GOURMET
2022-06-13 Cook Time 15 minutes. Servings 2. Ingredients. 1 tbsp extra virgin olive oil. 1 onion, finely chopped. 1 stick celery, finely chopped. ¼ tsp chilli flakes. ½ …
From everydaygourmet.tv


Related Search