Preheat the oven to 350ºF. Scrub and debeard the mussels. Discard any that are open. Heat the olive oil in a large, heavy-bottomed pan that has a lid. Add the onion and the parsley, and soften. Add ...
PORTSMOUTH, Va. (WAVY) – Executive chef, Lloyd Moonga, sous chef, Travis Haywood and restaurant manager, Brittany Stephens, joined us in the HRS kitchen from Renaissance Portsmouth Waterfront Hotel.
Some results have been hidden because they may be inaccessible to you
Show inaccessible results