BLACK SEA BASS AND MUSSELS A LA NAGE
Steps:
- Bring a medium pot of water to a boil and season generously with salt. Add the fava beans and cook until tender, about 5 minutes. Using a slotted spoon, transfer the beans to a bowl of ice water to stop the cooking. Peel off the black eyelets from the bean's shells. Squeeze and pop the beans from their shells. Transfer the beans to a bowl.
- Add the asparagus and peas to the water and cook until tender, about 4 minutes. Using a slotted spoon, transfer the vegetables to the ice water to stop the cooking and drain. Transfer the vegetables to the bowl of beans.
- Preheat the oven to 200 degrees F.
- Rub the inside of the skillet with the 1 teaspoon of butter and sprinkle with the shallots. Generously season the fish all over with the salt and pepper, and arrange the fillets, skin-side up, in the skillet. Scatter the mussels over the top and pour in the vermouth and water. Cover the skillet and bring to a boil. Turn the heat to low and cook until the mussels have open (only uncover the skillet once or twice). Remove the skillet from the heat and let rest, covered, until the fish is just cooked through, about 6 to 10 minutes.
- Transfer the fish and mussels to a baking pan, leaving the broth in the skillet, and keep warm in the oven. Meanwhile, bring the broth to a boil, add the vegetables and whisk in the 4 tablespoons of butter, little by little, until fully incorporated. Whisk in the herbs.
- Divide the fish and mussels among 4 wide, shallow soup plates or bowls. Divide the broth and vegetables among the plates and serve immediately.
MARINARA-STYLE MUSSELS
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
- Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.
Nutrition Facts : @context http, Calories 290, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 0 grams
BLACK PEPPERED MUSSELS
Joe Bruno is the chef and owner of Pasta Nostra in Norwalk, Connecticut. Liana DiMeglio, a former employee of Joe's, is chef and owner of Liana's Trattoria in nearby Fairfield.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Place the mussels in a medium skillet. Grind half of the pepper over mussels. Cover, and place over high heat. Cook until the mussels open, 1 1/2 to 2 minutes. If there is not enough liquid released from the mussels it may be necessary to add a few tablespoons of water to steam the mussels.
- As soon as the mussels have opened, transfer to a serving bowl. Grind remaining pepper over mussels. Serve with lemon wedges and a drizzle of olive oil. Serve immediately.
BLACK PEPPER MUSSELS
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
- Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.
BLACK SKILLET MUSSELS
Steps:
- Heat a large cast-iron or heavy steel skillet over high heat for about 5 minutes, or until a few drops of water dance across the surface. Add the mussels to the skillet in one layer (your pan may fit more or less than 1 1/2 pounds; use only as many as will fit comfortably or use 2 pans).
- Cook, shaking the pan occasionally, until the mussels begin to open. The mussels are done when they're all open and their juices have run out and evaporated in the hot pan. Sprinkle with salt and pepper and serve immediately, in the pan.
- Variations
- Black Skillet Clams or Oysters: This dish can be made with hardshell clams-littlenecks, cherrystones, or quahogs-or with oysters. (Softshell clams, or steamers, are too sandy for this treatment.) Be sure to wash the shells of any of these mollusks very well and discard any whose shells are open or cracked. As with the mussels, they are done when their shells open.
- To add a slightly different flavor:
- When the mussels begin to open, add 4 cloves of crushed, peeled garlic to the pan, shaking the pan as directed.
- Gently melt 4 tablespoons (1/2 stick) butter in a small saucepan. (If you like, add Tabasco or other hot sauce to taste, along with the juice of a lemon.) Serve it alongside the pan of mussels. To eat, remove a mussel from its shell, dip into the butter, then rub up some of the dried juices from the bottom of the skillet.
- Mussels
- Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.
STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.
BLACK PEPPER MUSSELS
Steps:
- Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
- Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
MUSSELS SAUTEED WITH BASIL
Provided by Marian Burros
Categories appetizer
Time 30m
Yield 4 small servings
Number Of Ingredients 11
Steps:
- Scrub, wash and debeard the mussels; drain well.
- Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
- Mix the fish sauce, sugar and peppercorns together.
- Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
- Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
- Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
GRILLED MUSSELS WITH CRACKED BLACK PEPPER
This dish is as delicious as it is simple. There are only 2 ingredients in this recipe, so please use the BEST you can find. Michele, the instructor of the class, introduced me to a WONDERFUL black pepper. It is a delicious black pepper from Malaysia, where it is known as "Naturally Clean Black Pepper". You can find it at Penzeys.com where it is called "Sarawak Black Pepper". It has a floral dimension that other peppers lack and it is produced in an environmentally sound way, without the use of harmful chemicals and with no irradation. This will serve 4-6 as an appetizer.
Provided by SkinnyMinnie
Categories Mussels
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Scrub the mussels, rinse in several changes of water and trim the beards, if any.
- Heat a large skillet (cast iron is best) over high heat -- a DRY skillet.
- When the skillet is very hot, put all of the mussels into it and shake the pan.
- The mussels will begin to open immediately. It will sound almost like popcorn. This is the mussels opening up and releasing there juices into the hot pan.
- Continue shaking the pan until all the mussels have opened. This should not take any more than 5 min at the most. They cook quickly and you don't want to overcook them.
- Remove from the heat and season GENEROUSLY with black pepper.
- Transfer the mussels in the skillet to a table or spoon the mussels into individual bowls.
- Serve immediately.
Nutrition Facts : Calories 195.1, Fat 5.1, SaturatedFat 1, Cholesterol 63.5, Sodium 648.6, Carbohydrate 8.4, Protein 27
BLACK-EYED PEA SKILLET DINNER
Make and share this Black-Eyed Pea Skillet Dinner recipe from Food.com.
Provided by bonjovi4ever
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In skillet, cook beef, onion and green pepper over medium heat until beef is browned, drain off any fat.
- Add peas, tomatoes, salt and pepper; bring to a boil.
- Reduce heat and simmer for 30 minutes, stirring often.
Nutrition Facts : Calories 466.1, Fat 18.5, SaturatedFat 7, Cholesterol 77.1, Sodium 1291.6, Carbohydrate 42.4, Fiber 10, Sugar 6.1, Protein 33.3
More about "black skillet mussels food"
IRON SKILLET ROASTED MUSSELS | LODGE CAST IRON
From lodgecastiron.com
Servings 6Category Entrée Recipes
- In a 12 Inch Skillet, combine the wine, butter, leek, and red pepper and bring to a boil over medium-high heat.
- Reduce the heat to medium, add the mussels, and cover. Cook until the shells open and the mussels are plump, 8-10 minutes; discard any that won’t open. Sprinkle the parsley over the top and season with a dash of salt and pepper. Serve right from the skillet or Dutch oven with sliced bread.
STUFFED BLACK MUSSELS | RECIPES | ABRUZZO CIBUS
From abruzzocibus.com
BEER STEAMED MUSSELS - RASA MALAYSIA
From rasamalaysia.com
STEAMED MUSSELS IN A COCONUT CURRY BROTH - HOW …
From howsweeteats.com
HOW TO CHOOSE, STORE AND COOK MUSSELS - THE SPRUCE …
From thespruceeats.com
GUIDE TO COOKING MUSSELS - HOW TO COOK MUSSELS - THE …
From thespruceeats.com
HOW TO COOK MUSSELS | ALLRECIPES
From allrecipes.com
HOW TO COOK MUSSELS ON THE STOVETOP | KITCHN
From thekitchn.com
STEAMED MUSSELS IN BLACK BEAN SAUCE - RECIPE FOR …
From superseafoodrecipes.com
HOW TO COOK MUSSELS WITH GARLIC WHITE WINE SAUCE
From recipetineats.com
TIMPANO’S BLACK SKILLET ROASTED MUSSELS – THE TINY FAIRY
From thetinyfairy.com
Cuisine American, ItalianCategory AppetizerServings 4
- Preheat oven to 600°F, position rack in the center position and place cast iron skillet in the oven.
- Wash, debeard and dry the mussels, discarding any broken ones or ones that do not close when tapped on the shell. Washing and Debearding Mussels: run the mussels under cold water and brush off any barnacles or debris that could be on the shell. Discard any broken mussels. If any are open, lightly tap the shell - if it closes, it's alive; if it doesn't close, discard it. The "beard" is a clump of fibers that sprout from the shell. While farm-raised are fairly clean, if you see any with a beard, grab it with a pairing knife and your finger, and give it a good tug it toward the hinge of the shell. It should come right off.
- Place dry mussels in a bowl and coat with extra virgin olive oil, about 1-2 Tablespoons. Generously sprinkle with sea salt. Set aside.
- While the oven is coming to temperature, spread compound butter on ciabatta bread slices and toast on a skillet until golden brown.
RECIPE OF THE DAY: BLACK SKILLET MUSSELS - THE NEW YORK TIMES
From dinersjournal.blogs.nytimes.com
Estimated Reading Time 3 mins
HOW TO EAT MUSSELS: 9 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
Views 239K
CAST IRON SKILLET ROASTED MUSSELS WITH ENDIVE & CELERY
From coconutandlime.com
BLACK MUSSELS WITH FENNEL SALT RECIPE - LOS ANGELES TIMES
From latimes.com
BLACK SKILLET MUSSELS - MENU - CAPTAINS TAVERN - MIAMI - YELP
From yelp.com
HEALTHY MUSSELS WITH GARLIC AND TOMATOES | CHEW OUT LOUD
From chewoutloud.com
HOW TO COOK FROZEN MUSSELS: EASY WAYS AND USEFUL TIPS FOR YOU
From kitchentoolsclub.com
THE 20 BEST MUSSEL RECIPES - GYPSYPLATE
From gypsyplate.com
HOW TO COOK MUSSELS RECIPE | THE RECIPE CRITIC
From therecipecritic.com
MUSSELS ON THE HALF SHELL WITH PARMESAN AND GARLIC
From weber.com
PREP SCHOOL: HOW TO COOK MUSSELS IN 5 EASY STEPS - THE MORNING …
From thedailymeal.com
HOW TO COOK MUSSELS • BEST MUSSELS RECIPE • TWO PURPLE FIGS
From twopurplefigs.com
RECIPE: LULU’S IRON SKILLET ROASTED MUSSELS - SAN FRANCISCO CHRONICLE
From sfchronicle.com
EASY STEAMED MUSSELS (THE BEST MUSSELS RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
STEAMED MUSSELS WITH THAI-STYLE COCONUT-CURRY BROTH RECIPE
From seriouseats.com
SKILLET MUSSELS WITH ROSEMARY, LAVENDER AND LIME
From washingtonpost.com
EASY BAKED MUSSELS RECIPE - SWEET PEA'S KITCHEN
From sweetpeaskitchen.com
BLACK SKILLET MUSSELS - MENU - CAPTAINS TAVERN - MIAMI - YELP
From yelp.com
GREEN MUSSELS VS BLACK MUSSELS: THE DIFFERENCES WILL SURPRISE YOU!
From boatbasincafe.com
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD & WINE
From foodandwine.com
MUSSELS WITH BLACK BEAN SAUCE | OREGONIAN RECIPES
From recipes.oregonlive.com
MUSSELS IN LEMON GARLIC-BUTTER SAUCE | WITH A BLAST
From withablast.net
EASY CHINESE-STYLE MUSSELS RECIPE - SUPER SEAFOOD RECIPES
From superseafoodrecipes.com
SPANISH MUSSELS (FLAVORFUL MUSSELS IN SAILORS SAUCE) - BAKE IT WITH …
From bakeitwithlove.com
THE MINIMALIST; A NEW WAY TO OPEN A MUSSEL - THE NEW YORK …
From nytimes.com
BLACK MUSSELS IN SHELL WITH SCALLOPS IN CREAM SAUCE - ABC7 LOS …
From abc7.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love