The Great Mussel and Clam Cookbook by Richard Carroll

  • San Franciscan seafood chowder (page 10)

    from The Great Mussel and Clam Cookbook The Great Mussel and Clam Cookbook by Richard Carroll

    • Categories: Soups; American
    • Ingredients: crusty rolls; leeks; onions; garlic; carrots; parsnips; celery; thyme; fish stock; mixed seafood; thickened cream; parsley; lemons; chives
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Notes about Recipes in this book

  • Leek and seeded mustard mussels

    • wkhull on December 24, 2022

      This was really good served with butternut squash apple soup. We dumped the left over broth right into our bowls and it was delicious. Don't forget the crusty bread. I had forgotten the cream, so used sour cream instead. And I used a dry hard cider in place of the white wine.

  • Chilli-spiked mussels in spaghetti

    • wkhull on March 13, 2021

      I used half as much pasta as recommended, 4# mussels, and added chopped broccolini during the wine boiling. I also removed mussels from shells after the initial steaming. This dish had surprising depth given it's low fat nature and short ingredient list. Would be a good dish to try for novice mussel cookers.

  • Smoked salmon and asparagus mussels

    • wkhull on March 07, 2021

      Tastes really good on the same plate with a simple side salad with lemon vinaigrette and toasted crusty bread. I used 4# mussels and did not serve in shells, opting to prepare in a baking dish instead. Turned out great. Next day leftovers were toasted on bread with a slice of cheese and again served with same salad.

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  • ISBN 10 1552855376
  • ISBN 13 9781552855379
  • Published Mar 01 2004
  • Format Paperback
  • Page Count 128
  • Language English
  • Countries United States
  • Publisher Whitecap Books
  • Imprint Whitecap Books

Publishers Text

Exercise your creative energies with this superb recipe book on mussels. You will be pleasantly surprised at the sensational dishes on offer because we bring all the freshness and excitement of the ocean to your table. The versatility of mussels will amaze you. We have prepared page after page of recipes with step-by-step instructions to guide your hand and feed your imagination. The glossy, mouth-watering pictures are not images that tease your mind; they are well within reach of even the first-time cook. If you are hosting a dinner party or you simply want to jazz up your everyday lunch, find out how cooking with mussels can be an absolute treat.

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