| 1. | To reheat, simmer gently over low heat until warmed through.
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| 2. | Return the mussels to the saucepan, cover and reheat briefly.
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| 3. | Reheat and this will make eight to 10 bowls of soup.
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| 4. | Reheat and add 1 tablespoon oil and 2 tablespoons sherry vinegar.
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| 5. | Add the shucked mussels, and simmer briefly to reheat them.
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| 6. | Reheat the mushrooms in a covered pan over very low heat.
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| 7. | Reheat before brushing on during the last 10 minutes of grilling.
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| 8. | Serve at once, or set aside and reheat before serving.
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| 9. | To serve, stir in almonds and reheat in microwave .)
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| 10. | Set aside and keep warm, or reheat gently before serving.
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मोबाइल