Press 1 clove garlic, and add it to the pot along with the mussels.
Stuff chicken with lemon halves, a few cloves garlic and herbs.
Place 1/2 cup olive oil and 5 cloves garlic in bowl that will hold lamb snugly.
While beans cook, mince remaining 2 cloves garlic on a cutting board.
Chicken: Simmer with 1 clove garlic in broth, covered, for 8 to 10 minutes, until tender.
Add 1 clove garlic, the onion, thyme, bay leaf and peppercorns.
Add soy sauce, 1/2 cup water, 1 clove garlic, ginger and sugar.
Add leeks and remaining 4 cloves garlic, and sauté until softened.
Simmer the beans in water to cover for 30 to 45 minutes, with the bouquet garni, onion and one clove garlic, crushed.
Yield: 40 or more cloves garlic.
Add one mashed garlic clove and 1 teaspoon of chopped ginger.
Crush the sliced garlic cloves and add to the hot fat.
Remove garlic cloves and, when cool enough to handle, peel them.
Add 2 minced garlic cloves, and sauté for 30 seconds.
Put the unpeeled garlic cloves in a small baking dish.
While they are cooking, crush the peeled garlic cloves with a little salt and half of the parsley.
Rub with one garlic clove, and brush with a little oil.
Peel 1/2 the garlic cloves, dice them, and rub all over chicken.
Reduce the heat, then fry the remaining sliced garlic cloves in the same pan.
Remove garlic clove and pour half the mixture over the beans while they are still warm.
