Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Enameled cast iron saucier — risotto, polenta, cream sauces
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Ruby port — cheese pairing, reductions, poaching pears
Portuguese fortified wine — sauces, reductions, mushroom duxelles
Dry Fino sherry — deglazing, cream sherry sauce, shrimp scampi
Sicilian fortified wine — chicken Marsala, zabaglione, tiramisu
Enameled cast iron saucier — risotto, polenta, cream sauces
You're reading one of recipes available free. Full library with Gastronome.
Remove beards on mussels, and scrub shells well with a brush. Discard open or cracked mussels. Set aside. Combine 1/4 cup lemon juice and next 5 ingredients in a large bowl; set aside. Sprinkle mussels with salt, black pepper, and 2 tablespoons lemon juice. Place mussels in a grill basket. Grill, with lid closed, over high heat (400° to 500°) about 10 minutes or until shells open. Discard any unopened mussels. Add mussels to lemon mixture; toss well. Drizzle with remaining lemon juice, and sprinkle with parsley. Serve immediately.