| Culinary Info and Fish Preparation Q&As |
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| By Fishing & Food Editor Renee Shelton |
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A
Classic Procedure for Steamed Mussels or Clams
Place shellfish in a pan that has a lid, with a small amount of
white wine. Add parsley, shallots and black pepper. Cover, bring
to boil over moderately high heat and allow to steam until clams
or mussels are done and fully opened, about 5 minutes. Serve in
bowls with the broth that forms in the pan. If desired, strain broth
and finish with whole butter and add salt and pepper to taste. Pour
this sauce over the mussels or clams and serve with crusty warm
French bread.
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More Culinary Info:
Classifications
of Fish and Seafood with examples.
Forms of Fish and Seafood
(how they are available).
Market Forms
of Cut Fresh Fish.
Dry Heat
Cooking Methods for Fish and Seafood.
Moist Heat
Cooking Methods for Fish and Seafood.
Basics of Grilling
Fish and Seafood.
Guidelines
for Microwaving Fish and Seafood.
A Classic
Procedure for Steaming Mussels or Clams.
Basics of Court
Bouillon and Fumet.
Basics of Marinades.
What's in a Good
Shrimp (or Crab) Boil?
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