Delicious Mussels In Coconut And White Wine Food

RIDICULOUSLY DELICIOUS THAI COCONUT MUSSELS

Steps:

• Heat the coconut oil in a large pot over medium-high heat. Add the ginger, garlic, and lemongrass and cook for 1 minute. Add the coconut milk, fish sauce, chilis, and lime juice and bring the pot to a boil.
• When the coconut milk is boiling, add the mussels. Cover the pot for 1 minute. After a minute, remove the lid and take out any shells that have opened. Continue to remove the mussels as they open. If any of the mussels are still closed after 6 or 7 minutes, discard them.
• Pour the sauce over the cooked mussels and serve right away.

GARLIC AND WHITE WINE MUSSELS

Steps:

• Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
• Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

DELICIOUS MUSSELS IN COCONUT AND WHITE WINE

Steps:

• 1 Get the onions and roughly mince them up; cut the garlic too in slices. 2 Put them in the pot along with the olive oil. Just put enough oil to make them not stick. Dont put too much. 3 After a couple minutes, add the butter and continue to cook the vegetables down. 4 Add a bit of parsly too but not all. Add some fish sauce. 5 After the onions have become transparent, pour the coconut milk in. Cook that for a minute or two. 6 add the curry and 6 lemon leaves. The color should be yellowish and add as much curry as you like. Id recomend about 1-(1.5) tablespoons. 7. cook that for about 2 minutes and then add half the wine. Let that simmer. 8. Add the mussels to the sauce. It looks like there is not enough sauce but their is. Mix the sauce and mussels together carefully so that you dont spill anything. 9. Add the rest of the wine and parsley. 10. Mix it all together well and put the top on. 11. Cook them till their shells are open and they look done. I think it was about 7 minutes but that is a guess. BTW mix it once in a while to cover them in juice. 12. Make sure you dont OVER cook them because they'll get rubbery as do all clams and mussels if you overcook them 13 ENJOY on rice or pasta using the sauce in the pot as the dressing for the carbs.

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
• Simmer 5 minutes.
• Add mussels, cover, and increase heat to high.
• Cook until all mussels are open, about 5 minutes.
• Stir in herbs and butter.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

MUSSELS IN WHITE WINE SAUCE

Steps:

• Make Lemon Butter Sauce as follows:.
• Melt 4 tbsp of the butter over low heat.
• When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
• Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
• Now make the sauce for the Mussels:.
• Heat clarified butter.
• Add onion and garlic and saute until transparent.
• Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
• Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
• Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
• Rinse mussels again in cold water.
• Heat olive oil in a 10-inch skillet; add mussels.
• Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
• Remove top and add onion and garlic and toss.
• Cover pan again and cook for 1 minute.
• Remove top and add pernod, basil, lemon juice and lemon butter sauce.
• Return to flame for 30 to 45 seconds with top off skillet.
• Discard any mussels that did not open.
• Serve warm in a deep bowl.
• ENJOY!

MUSSELS WITH WHITE WINE AND PASTA

Steps:

• Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
• Heat half the butter with the oil, then add the garlic and mussels.
• Pour in the wine, season, cover and cook over a high heat until the mussels open.
• Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
• Heat the remaining butter in a pan, and add the mussel juices and the cream.
• Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
• Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.