BEER & BACON MUSSELS
My favourite way to eat mussels - I used to think they'd be so difficult to prepare, but this is amazingly fast, easy, and I usually have all the ingredients (and it's all in one pot)! It could serve more than 2 if it was an appetizer, but it works perfect for a supper for 2.
Provided by sugar n spice
Categories Mussels
Time 20m
Yield 2 heaping bowls, 2 serving(s)
Number Of Ingredients 7
Steps:
- prepare mussels (wash, discard opened/broken, debeard, etc).
- chop bacon into large cubes.
- cook bacon in large stock pot until, stirring occasionally.
- drain bacon fat and remove bacon, placing in a bowl to use later (i like to blot the oil with paper towel as well).
- put onion and butter in stock pot and saute onion for a few minutes.
- pour in beer, add bacon.
- dump in mussels.
- put a lid on the pot and let the mussels steam, I like to toss them every couple minutes with the lid on to keep in the steam.
- mussells are done when they are open - approx 5 to 7 mins (don't eat the closed ones!) add the whipping cream and slowly add the cheese and stir to evenly distribute.
- dish out into bowls, and pour broth overtop (soak it up with french bread or serve the mussels over pasta).
- enjoy!
Nutrition Facts : Calories 1346.2, Fat 101.3, SaturatedFat 47.1, Cholesterol 357.9, Sodium 2347.8, Carbohydrate 25.3, Fiber 0.2, Sugar 1, Protein 74
MUSSELS STEAMED WITH CIDER & BACON
Mussels are much easier dish to serve up than people realise. Try this easy dish, read the tips, and impress your friends
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 1h
Number Of Ingredients 7
Steps:
- PREPARATION: Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the 'beard' away from each individual mussel - this is the byssus thread, a protein the mussel 'spins' so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it's alive. If the mussel is open, tap it sharply for a few seconds - if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren't sure of is not worth the risk. Don't check them too far in advance; cook within a few minutes to be on the safe side.
- Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven't.
- Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.
- COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked 'en papillote' (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty. Drop the mussels into the liquid, cover with a tight-fitting lid, then cook until they have opened and the meat has settled into one side of the shell; this usually takes 3-4 minutes. Avoid overcooking as the meat shrivels and becomes tough. Check them all again before serving and discard any that haven't opened. If a mussel is unopened at this stage, this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex - beige for male and orange for female; there is no difference in flavour. Once cooked, mussels are usually lifted into a bowl and the cooking liquor is reduced by simmering. Pull the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread - lovely!
Nutrition Facts : Calories 367 calories, Fat 18.6 grams fat, SaturatedFat 6.5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 39 grams protein, Sodium 4.45 milligram of sodium
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.
Provided by SarasotaCook
Categories Mussels
Time 20m
Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
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