Mussels in tomato sauce

Mussels in tomato sauce
Mussels in tomato sauce served with fresh baguette or ciabatta. Mussels under running water and brush well to remove the mussel beards. Important: all the already opened mussels cook no longer throw, but! After cooking, it's the other way around: all the mussels, which are now closed yet sorted out…

fried mussels

fried mussels
If you served as a small appetizer fried mussels with fresh baguettes, the amount is sufficient for 3 servings. For the main course one expects about 1 kg of mussels per serving. Mussels under running water and brush thoroughly. Already necessarily throw open mussels. Bring a large saucepan of water…

Scallops to the gratin

Scallops to the gratin
For scallops baked is best to use fresh scallops in the shell, obtained from fish dealers. It is important that the bowl is still completely closed. The best scallops gently open with an oyster knife. Be sure that the mussel meat does not tear. The clam meat together with the…

Tagliatelle with scallops and salmon

Tagliatelle with scallops and salmon
Tagliatelle with scallops and salmon tastes very aromatic when fresh salmon and scallops from the fish dealers used for the preparation. Tagliatelle in salted water. Peel for the pasta sauce a mild white onion and garlic and cut into very fine dice. Omit butter in a saucepan, saute onions and…