CREAMY GARLICKY MUSSELS
Steps:
- Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
- Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
- Serve with plenty of crusty French bread to dip in the sauce.
CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
BROILED MUSSELS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
- Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.
BROILED GARLIC MUSSELS (MOULES GRATIEES )
When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8
Provided by pammyowl
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
- Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
- Preheat the broiler.
- Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
- Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
- Garnish with basil leaves and serve.
Nutrition Facts : Calories 513.3, Fat 21.5, SaturatedFat 9.5, Cholesterol 144.1, Sodium 1328.5, Carbohydrate 22.5, Fiber 0.3, Sugar 0.7, Protein 49.5
BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER
This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the juices. Great with a crisp, chilled white wine such as Muscadet, Sancerre, or Sauvignon Blanc. Makes 6 servings as an appetizer, or about 3 main dish servings. From Williams-Sonoma. Bon appetit!
Provided by BecR2400
Categories Mussels
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
- Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
- Make the green garlic butter, if using. (see recipe #299317,optional).
- Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
- Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
- Transfer to a platter and serve at once, with the lemon wedges on the side.
- Good with a crisp, chilled white wine such as Muscadet or Sancerre!
- Note: Makes six servings as an appetizer, or about three main dish servings.
Nutrition Facts : Calories 714.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 127.3, Sodium 1638.3, Carbohydrate 59.2, Fiber 1.5, Sugar 3.1, Protein 62.1
BROILED MUSSELS
Makes a great appetizer. Fast and easy to do. I like to serve them in a platter with a bed of lettuce on the platter, and the mussels on top.
Provided by Mia 3
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
- Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
- Place in oven and broil till nice and golden.
- Serve on a platter with a few leaves of lettuce on platter just for decoration.
MUSSELS IN GARLIC BUTTER
This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.
Provided by Tisme
Categories Mussels
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter with the garlic and parsley in a bowl and set aside.
- Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
- Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
- Dot generously with the garlic butter and grill until the butter has melted.
- Serve the mussles on their own or in the wine broth.
BROILED MUSSELS WITH HERB BUTTER
Make and share this Broiled Mussels With Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
- Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
- Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
- Discard the empty half shell from each mussel.
- Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
- Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.
Nutrition Facts : Calories 602.9, Fat 23.7, SaturatedFat 9.9, Cholesterol 175.6, Sodium 1583.4, Carbohydrate 21.1, Fiber 0.1, Sugar 0.6, Protein 62
MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)
This savory dish of gratineed mussels on the half shell is based on a classic French recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
- Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
- Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
- Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.
More about "broiled garlic mussels moules gratiees food"
BROILED MUSSELS WITH GARLIC AND WHITE WINE
From wikifoodhub.com
BROILED MUSSELS W/ SAUTEED GARLIC SALT N BLK PEPPER ...
From pinterest.ca
MOULES GRATINéES - MUSSELS AU GRATIN - THE PETIT GOURMET
From thepetitgourmet.com
MUSSELS GRILLED WITH ROAST GARLIC AND BUTTER - DELECTABILIA
From delectabilia.com
GRILLED MUSSELS IN PARSLEY & GARLIC BUTTER DIY - CAPALABA ...
From capalaba.aussieseafoodhouse.com.au
QUICK AND EASY WHITE WINE GARLIC MUSSELS - SIMPLY DELICIOUS
From simply-delicious-food.com
ARROZ CON CALABACIN RICE WITH ZUCCHINI RECIPES
From tfrecipes.com
BROILED GARLIC MUSSELS MOULES GRATIEES RECIPE - WEBETUTORIAL
From webetutorial.com
GRATIN OF MUSSELS IN GARLIC BUTTER | RECIPES | DELIA ONLINE
From deliaonline.com
BROILED GARLIC MUSSELS (MOULES GRATIEES )
From worldbestbreadcrumbrecipes.blogspot.com
GARLIC BUTTER BROILED MUSSELS THAT WILL IMPRESS YOUR FRIENDS
From littlecookingtips.com
BROILED MUSSELS WITH GARLIC HERB BREAD CRUMBS • SEAFOOD ...
From seafoodnutrition.org
BEST COOKING BREADCRUMB RECIPES: CREAMY DIJON CHEESY ...
From worldbestbreadcrumbrecipes.blogspot.com
GARLIC BUTTER BROILED MUSSELS IN EASY STEPS BY LITTLE ...
From foodrhythms.com
BROILED MUSSELS WITH GARLIC AND WHITE WINE
From tfrecipes.com
BROILED MUSSELS RECIPES
From tfrecipes.com
GRILLED MUSSELS WITH GARLIC AND FRESH HERBS - BROILED ...
From youtube.com
LILIKOI JELLY RECIPES
From tfrecipes.com
GRILLED GARLIC MUSSELS - FOOD TO LOVE
From foodtolove.co.nz
BROILED GARLIC MUSSELS (MOULES GRATIEES ) RECIPE - FOOD ...
From pinterest.com
MUSSELS IN GARLIC WINE SAUCE - SAVOR THE BEST
From savorthebest.com
MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC ...
From fishofsea.blogspot.com
POKE NACHOS YARD HOUSE RECIPES
From tfrecipes.com
HOT BROILED MUSSELS WITH GARLIC AND PARSLEY BUTTER FROM ...
From app.ckbk.com
STUFFED BROILED MUSSELS RECIPE - LEITE'S CULINARIA
From leitesculinaria.com
MUSSELS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
10 BEST SPICY GARLIC MUSSELS RECIPES - YUMMLY
From yummly.co.uk
ALFREDO SAUCE WITH CRAB MEAT RECIPE - WEBETUTORIAL
From webetutorial.com
FRESH MUSSELS IN A CREAMY GARLIC SAUCE (WITH ... - FOODLE CLUB
From foodleclub.com
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE ...
From recipes.studio
BROILED MUSSELS WITH GARLIC HERB BREAD CRUMBS | MUSSELS ...
From fultonfishmarket.com
GRILLED MUSSELS WITH GARLIC BUTTER - BETTER HOMES & GARDENS
From bhg.com
FRENCH RECIPE: MOULES GRATINEE: BAKED MUSSELS TOPPED WITH ...
From partiesthatcook.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