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the Best Crawfish Boil in Brooklyn, NY
There are number of <a href="https://redcrabseafood.com/locations/erskine-brooklyn-ny/">seafood boil restaurant brooklyn ny</a>. You can choose from a variety of crawfish boils at Red Crab, ranging from mild to hot and everything in between. They have a wide selection of flavors and seasonings, including their special boils with garlic butter and lemon pepper, which are ideal for people seeking a special and mouthwatering variation on the traditional crawfish boil.
You need purchase a side of hushpuppies, fries, or onion rings along with your crawfish in order to complete your meal. Order a cold beverage to wash it all down as well! Don't worry if you've never attended a crawfish boil; we've got you covered. At first, eating crawfish might seem frightening, but it's really pretty easy. Simply twist the crawfish's head off, grasp the tail, and carefully remove the meat. The meat is delicious on its own, but you can also add some flavor by dipping it in some melted butter or cocktail sauce.
Ingredients
Crawfish at Red Crab
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Red Crab serves the best crawfish boil if you're a fan of spicy and flavorful seafood, here is a good news for you. They cook their Louisiana-style crawfish boil to perfection. Also, their chefs add the right amount of spice to please your taste buds. Moreover, one of the great things about Red Crab's crawfish boils is that they cater to all taste preferences. People like crawfish mild or hot. Everyone has different taste choices; so, Red Crab has a variety of boils to choose from. Their classic boil is the perfect balance of spice and flavor, while their garlic butter and lemon pepper boils offer a unique twist on the traditional crawfish boil.
But why are the crawfish boils at Red Crab so unique? They always start with fresh, top-notch crawfish. Each boil will be brimming with flavor thanks to this single characteristic. Additionally, they use a mixture of Cajun flavors and spices to prepare their crawfish. It becomes difficult to resist the savory and spicy food as a result. Second, Red Crab offers a selection of sides and beverages to go along with their mouthwatering crawfish boils. Along with their crispy fries and onion rings, their hushpuppies are a crowd favorite. They also provide a nice assortment of cool beers and energizing beverages if you need something to wash it all down.
Directions
Along with that, the helpful staff at this seafood boil restaurant is always happy to assist. They are here to guide you through the process of cracking open the crawfish and enjoying the meat inside. And once you try it, you'll see why crawfish boils are such a beloved southern tradition. Overall, Red Crab Seafood is the perfect spot for anyone looking for a delicious and satisfying crawfish boil in Arlington, Texas. With their Louisiana-style recipe and commitment to using only the freshest ingredients, they're sure to please even the most disc
Prep Time: 60 minutesCook Time: 60 minutes
Total Time: 2 hours
Number of Servings: 5
Yield:
Style: American, Northeast
Trini' Saltfish Buljol (stewed salted cod fish)
This is one of the historically popular foods of my county, and it is 'mimicked' throughout the Southern Caribbean. It is very tasty, easy to make and usually eaten with ground provisions, fried bakes/stove-top roasted bakes/oven-baked coconut bakes, 'sada' roti or even rice. "Bakes" are special breads (African heritage), and "Sada" (East indian heritage) is similar to pita bread.
NB. Several recipes like this can be found online.
Ingredients
1/2 lb boneless salted cod fish
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
1 cup tomatoes (freshly chopped)
1/3 cup onion (freshly chopped)
2-3 cloves of garlic (freshly chopped)
1/3 cup sweet peppers (freshly chopped)
1/3 cup carrots (freshly chopped)
1/3 cup pimento/chilli peppers (freshly chopped)
freshly ground black pepper (to taste)
3-4 tbsp Olive oil
Parsley (to garnish)
A few slices of Avocado (to complement)
Directions
1. Boil the fish until it's cooked, then shred into small pieces.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
2. In a medium sized pot/pan, heat Olive oil on a low temperature before adding in all of the ingredients except the fish. Let them sauté (covered) at a medium temperature until almost fully cooked.
3. Add in the shredded fish and stir everything together. Add a little water, if more moisture is needed.
4. Let the contents simmer (covered) at the same temperature, for about 3 minutes.
5. Remove from heat and allow to cool for about 5 minutes.
Notes
a. Serve with bread, rice or any of the other sides mentioned previously.
b. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Prep Time: 7 minutesb. Complement with a few slices of Avocado, and garnish with a few sprigs of Parsley.
Cook Time: 7 minutes
Total Time: 15 minutes
Number of Servings: 4
Yield: As much as you want, based upon the size of your serving.
Style: Latin American, Caribbean
Gomes de Sá Cod Fish (Bacalhau à Gomes de Sá)
The easy way of the most famous Portuguese recipe
Ingredients
500 grams of dried salted cod
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
500 grams of boiled potatoes with skin
1.5 decilitre of olive oil
a lot of garlic, 3-4
2 onions
black/green olives
parsley
5 decilitres of milk
salt, pepper
boiled eggs
Directions
Soak the cod, place in a pan and add boiling water to cover it.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Place the lid on the pan and let it sit for 20 minutes.
Drain the water, remove the skin and bones and flake into large strips.
Place the cod strips in a deep pan.
Bring the milk to a boil and pour over the cod.
Let it stand for 1.5 to 3 hours.
Meanwhile prepare the garnish by chopping parsley and boiling one or two eggs.
Heat the olive oil on a large pan, slice the onions and garlic and sauté until lightly browned.
Peel and slice the cooked potatoes and add them to the olive oil, onions and garlic mix.
Drain the cod and add it on top of the potatoes. Stir gently but do not allow to stew.
Season with salt and pepper.
Move everything to an earthen baking dish and bake in hot oven for 10 minutes.
Sprinkle dish with chopped parsley and garnish with slices of boiled eggs and black/green olives.
Notes
Serve while hot.
I prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Prep Time: 3 hours, 20 minutesI prefer green olives, but some people prefer the black ones.
I like a lot of garlic, but you can use less garlic, or you can avoid it.
Cook Time: 10 minutes
Total Time: 3 hours, 30 minutes
Number of Servings: 4
Yield: 4 servings
Style: European, Portuguese
Indian Food
Indian Food
Ingredients
Indian Food
Directions
Indian Food
Notes
Indian Food
Prep Time: 2 hoursCook Time: 60 minutes
Total Time: 3 hours
Number of Servings: 4
Yield:
Style: Indian
Teriyaki Salmon
The recipe is from JUST ONE COOKBOOK
Ingredients
1 middle section of salmon fillet skin on weight 330-350g. Cut into 3 long strips
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Little salt and ground black pepper
3/4 Tb flour
1/2 Tb cooking oil and 3/4 Tb butter
1 Tb sake
Teriyaki Sauce (stir until sugar dissolves):
1 Tb sugar
1 Tb sake
1 Tb mirin
1 1/2 Tb light soy sauce
Toasted sesame seeds and chopped spring onion for garnish (opt)
Directions
1. Dry the salmon strips with paper towels and season lightly with salt and black pepper.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
2. While you heat the oil with butter, dust all sides of salmon strips with flour.
3. When the oil is hot enough, add salmon, skin down, fry until golden and crisp. Adjust the heat don’t let them burn, 1-2 minutes.
4. Flip them over and and 1 Tb sake, close the lid. Off the heat and allow it to cook on its own. After 3 minutes, lift up the salmon to a plate.
5. Add sauce to the pan and heat over medium heat until thickened to a thin coating consistency.
6. Return salmon to the pan, turn them to coat with the sauce.
7. Remove pan from heat. Sprinkle with sesame and spring onion. Serve on rice.
Notes
Popular is chicken teriyaki and mackerel fillets I ate at takeout restaurants. This recipe serves one to two
Prep Time: 30 minutesCook Time: 10 minutes
Total Time: 30 minutes
Number of Servings: 2
Yield:
Style: Asian, Japanese
Fish crumb mixture(Fish and Chips)
Its idea inspired by all crappy fish and chips I had over years and felt this actually tastes better gives that crispy taste without over cooking it.
For dorito lovers and people who like taste of something crunchy this might be something for you.
Ingredients
Fish: Cod, Catfish(deboned), trout(deboned) pretty much any kind fish that white kind and has quick to crisp texture.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Option 1:
Texture: Panko wheat or normal white bread type.
spices You want to use oregano & Thyme
Mystery texture for this would peanut grounded by mortar(if ppl your cooking for have peanut allergies I recommend coconut, or cashews)
egg wash
flour: I used spelt flour
oil: we only have canola for frying.
Option 2:
Texture: (we had no panko) so I used Breadcrumbs
Spices were not many use and everyone all grumpy so I used sea salt and vinegar chips...you crush them up.
Spices I recommend using parsley if you have it fresh.
Egg wash
Flour: spelt flour
canola oil for frying
Sweet potatoes circles for sides
Dorito option: Since corn chip I don't see why not.
Texture, you don't need add panko..to it. be sure to make certain family members can handle it...be considerate of those other ppl
breadcrumbs is something you have consider.
no spice needed
egg wash
flour: garbanzo bean flour or rice flour
oil
Eggs depends on your fish batch, it could 2 eggs and some water to make certain it like egg slurry or not add water.
For fresh fries recommendation would be:
Broccoli stock, carrots, beets, radish, Sweet Potatoes not sure Chards would taste good in that form crispy fried.
You have flour and egg wash them with different breadcrumbs/ sea salt and herb mixture your choice.
I got down vote from two people but I am pretty certain it would tasted delicious.
Directions
Sides Must cooked before you make fish:
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
flour, egg, breadcrumb =processing to whatever side you choose.
I was thinking make Japanese version potato croquettes or simple fries
Fish
1: Lets not forget to wash the fish and clean the fish before if fresh caught fish this step to take, if you got from store clean your hands...and prepare to handle tasty food. I was thinking to make sushi with cod. it was so nice..that just me thinking it. But here we go you should probably not use small knife unless you like chopping things with small thing and like touch fish. carving it something like doing or you had bad day go ahead. But if your those types who don't like doing that use big knife and be careful to make equal portions for everyone...don't make fist size chunks if frying it won't cook evenly, or making easier to flour roll too.
Advice set up your bowels in line so you can be sure not miss your step, so bowl one before cutting board should flour set up, bowel two should be egg wash, bowel three should be breadcrumbs. and final it should be plate or cookie sheet whichever works for you for final landing zone for fish to cooked and fried.
2: it gets easy after first process of making them if you have make adjustment it might be easier if notice some pieces are bigger and aren't cut properly might be good idea go back and re-adjust it. so easier for people eat it rather them blobs of flesh. overcooking makes rubber food and not good eat.
3: roll in flour, dip in egg-wash get all side then roll it again into bread crumbs then set to aside on plate ready for frying.
Notes
www.geniuskitchen.com/recipe/fish-and-chips-211432 <- general idea of fish and chips recipe
www.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Prep Time: 15 minuteswww.goodhousekeeping.com/uk/food/cookery-videos/a657161/how-to-pan-fry-fish-fillets/<-general what to do normally to make inspiration idea of your own recipe.
Normally this my recipe I made of my own, Doritos is something I suggest to you try.
First option I had put some cod in deep freeze because I was concerned out for my mother handling frying option. She wanted me to prepare the food and she wanted to do the rest.
Cook Time: 15 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 10 pieces
Style: American, West Coast
Crispy sardine cakes (Bolinho de sardinha)
Cheap, quick, delicious
Ingredients
2 cans sardines (4-5 ounces each) packed in water or olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
2 tablespoons fresh parsley
¼ cup kalamata olives, chopped finely
zest and juice from 1 lemon
½ ripe yellow plantain, peeled and mashed
¼ cup olive oil
Directions
Drain sardines and place in a bowl. Mash with a fork.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Add parsley, olives, lemon zest and juice, and mashed plantain. Use fork to combine well.
Use your hands to shape into 4 equal size patties and set on a plate.
Heat olive oil in a large skillet over medium heat.
When oil is hot, very carefully place the patties in the pan and allow to cook without disturbing until browned and crispy on the bottom, then very carefully flip each patty so they can get equally brown and crispy on the other side. This should take about 5-7 minutes, but this depends very much on exactly how hot your oil is and the pan you are using. Don't allow them to burn, but do allow them to cook on each side long enough to get very crispy and heated through.
Remove from pan and serve on top of a bed of lettuce, garnished with additional fresh parsley, and with a wedge of lemon to squeeze over top.
Notes
Kids will love it.
Prep Time: 8 minutesCook Time: 12 minutes
Total Time: 20 minutes
Number of Servings: 2
Yield: 2 servings
Style: European, Portuguese
Oven-Baked Fish with Bread Crumbs (Peixe frito com migas)
Easy and tasty
Ingredients
400g/14oz skinless white fish fillets (such as cod, haddock or pollock)
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Bread crumbs. 40g/1½oz bread (approximately 4-5 thick slices).
Butter, parsley, dill, tarragon, salt, and pepper.
Directions
To make the fresh bread crumbs, take 4-5 slices of white bread, crusts removed and place them in a food processor. Pulse until mixture resembles coarse crumbs. Mix the bread crumbs with 3/4 stick of melted butter. Season each fillet moderately all over with salt and pepper.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Mix bread crumbs, butter, parsley, dill, tarragon, salt, and pepper in a bowl with a fork until crumbly. Sprinkle evenly over cod. Bake in the preheated oven until fish flakes easily with a fork and the crust is golden and crunchy, about 20 minutes.
Notes
Fish fillets make a perfect baked fish recipe.
This recipe is great for all types of fish.
Prep Time: 10 minutesThis recipe is great for all types of fish.
Cook Time: 20 minutes
Total Time: 30 minutes
Number of Servings: 4
Yield: 4-6 servings
Style: European, Portuguese
online today!
Fish mornay
A delicious creamy, buttery fish mornay is a tasty comfort dish, and these individually sized portions are great for families.
Ingredients
40 g butter
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
¼ cup plain flour
2 cups milk
1 cup grated extra tasty cheese
750 g boneless white fish fillets
100 g mixed salad leaves
Directions
Very lightly fry or grill fish fillets and dice
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Melt butter in a saucepan over ?a medium heat. Add plain flour. Cook, stirring, for 1 minute. Remove from heat.
Gradually stir in milk. Simmer, whisking occasionally, for about 5 minutes, or until boiling and thickened. Whisk in ?½ cup grated Tasty cheese. Season.
Cut fish fillets into 3cm pieces. Stir into sauce. Divide among four ovenproof dishes (2-cup capacity). Sprinkle with another ½ cup grated Tasty cheese.
Cook in a hot oven (200C) for about 20 to 25 minutes, until fish is cooked. Serve with salad leaves, potatoes or other vegetables
Notes
For more portions increase the amount of ingredients accordingly
This recipe is…
Nut-free Egg-free Pregnancy-safe
Prep Time: 15 minutesThis recipe is…
Nut-free Egg-free Pregnancy-safe
Cook Time: 25 minutes
Total Time: 50 minutes
Number of Servings: 1
Yield:
Style: American, West Coast
Quick and Easy Paella
Paella is one of those recipes that can be easily cooked at home but always brings back memories of sunny holidays in Spain or Italy....
Ingredients
About three cups of paella rice ( or arborio if more readily available)............ 2 pints of fish or chicken stock......(also a glass of white wine, if desired)......finely chopped large onion............3 cloves of garlic chopped........any fish of your choice preferably cod or hake which is easier to cut in large chunks that will hold their shape.......bag of frozen king prawns as fresh ones can be awfully expensive.......a large amount of fresh mussels which are inexpensive.....cup of frozen garden peas......a few threads of saffron, if available.....(overated as a flavour in my book).......lots of chopped parsley and lemon juice.....
Directions
Gently fry the chopped onion and garlic in three tablespoons of olive oil until onion is translucent........heat up the fish or chicken stock......three or four stock cubes stirred into boiling water can also be used........ pour the rice into the pan and coat thoroughly with the oil......start pouring in the stock little by little until it has been absorbed by the rice.....stirring continiously is important......at this point pour in the white wine, if using......turn heat down low and gently fold in the white fish, prawns, peas and saffron, if using........these will only take about 5 minutes to cook with the heat of the rice.......season with lots of black pepper and a little pink salt.......finally top with the mussels which should have been thoroughly de-bearded and cleaned.....discard any that have opened before adding the rest to the pan.......making sure heat is at it's lowest put the lid on and leave for about 10 minutes until mussels have opened........sprinkle with lots of lemon juice and parsley....leave the pan in the centre of your table and people can help themselves!.... Delicious!...
Notes
It's worth the bit of bother to cook this as you will be transported back to when you were soaking up the sun on your hols!!!!
Prep Time: 15 minutesCook Time: 60 minutes
Total Time: 1 hours, 15 minutes
Number of Servings: 6
Yield: 6-8 approx
Style: European, Spanish
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