Passionate, vivacious and effervescent, Ursula Ferrigno ...
Ursula Ferrigno couldn't be further removed from the bean casserole/brown sandal/beard image of vegetarianism. Former principal tutor at The Cordon Vert Cookery School, Ursula is half Italian and her deep love of the native cuisine of Southern ... [... more]
Vegetarian Society |
Steamed Mussels with Thyme and Garlic Bread
1. Thoroughly wash and pick over the mussels - remove the "beards" and discard any that are damaged or do not close when tapped briskly. 2. Take a piece of tin foil - large enough to wrap the bread. Smash the head of garlic and scatter - skin [... more]
BBC |
Thyme Steamed Mussels
1. Wash the mussels in a colander to remove any dirt or grime. Pick through the mussels and remove the beard. Discard any which do not close when tapped. 2. Place the butter in a large pan and sauté the onion and garlic for 1 minute. Add the wine . [... more]
BBC |
Grilled mussels
1. Preheat the grill to high. Bring a large pan of water to the boil. 2. Wash the mussels in cold water and discard any that won't close when tapped lightly. 3. Remove the barnacles off the mussels and pull out the fibrous beards. 4. Cook the ... [... more]
BBC |
Steamed Mussels with Wine, Garlic and Parsley
1. Remove the beards from the mussels and give them a light clean under running water. Add the olive oil to a pan and put in the garlic and shallots, fry gently to soften but not colour then add the wine and bring to the boil, continue to boil ... [... more]
BBC |
Creamy mussels
2. Wash the mussels in cold water and discard any that won't close when tapped lightly. 3. Remove the barnacles off the mussels and pull out the fibrous beards. 4. Cook the mussels in the pan of boiling water over a high heat for 3-4 minutes, or ... [... more]
BBC |
Indian spiced mussel and saffron soup
1. Wash the mussels in cold water and remove the beards (the stringy bits) and wash again. 2. Sweat the vegetables gently in the unsalted butter in a large stainless steel pan for 5 minutes. 3. Add the curry powder, cayenne pepper, saffron, ... [... more]
BBC |
Clams and celery
1. Place the white wine in a pan and gently bring to the simmer. 2. Wash the clams in plenty of cold water and discard any that won't close when tapped lightly. 3. Remove the barnacles from the clams and pull out any fibrous beards. 4. Steam the ... [... more]
BBC |
Mussels and jamon with sherry
1. Scrub the mussels well, then yank out the little beards and discard. 2. Heat the oil in a heavy frying pan and cook the onion for five minutes until soft. 3. Add the ham, white wine and sherry and bring to the boil. Add the mussels and clamp ... [... more]
BBC |
Moules mariniere
2 shallots, peeled and finely chopped 200ml/7fl oz dry white wine 1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water. 2. Heat 50g/2oz of the unsalted butter in a ... [... more]
BBC |
Moules mariniere with cream, garlic and parsley
1. Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed. 2. Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a ... [... more]
BBC |
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