FISH, CLAMS, AND MUSSELS WITH WHITE WINE AND GARLIC
Steps:
- Cut striped bass fillets and halibut fillets into 2-inch cubes (don't use tuna or salmon - they do not belong in a fish stew). In a large skillet, heat olive oil over medium-high heat. Add chopped shallots, chopped garlic, and dried crushed red pepper. After they are light brown (about 2 minutes), add parsley, then quickly throw in the fish. Add salt and pepper to taste. After the fish is lightly colored, add clams and mussels and white wine. Cover the pan and cook over medium heat for 5 minutes (when the mussels and clams open, the stew is done). Okay? Sprinkle with chopped Italian parsley. Serve with 1/2-inch-thick slices of Italian bread, fried in olive oil, on the side. That's it; it's done.
MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
- Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
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 AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
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 A LEMON, GARLIC, AND WHITE WINE SAUCE
I created this in an effort to emulate a dish we liked at a local Italian restaraunt. I think it's pretty similar, but would have to eat the restaraunt version again to be sure! Either way, my boyfriend loved it...he rated it an enthusiastic A-Plus!! I live nowhere near an ocean, so this recipe calls for frozen mussels...I couldn't even begin to tell you how to modify the recipe using fresh mussels.
Provided by Robyns Cookin
Categories Mussels
Time 45m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute the garlic in the olive oil and margarine over medium heat.
- Stir in the wine, lemon juice, tomatoes, parsley, red pepper flakes, salt and pepper, and liqueur from the mussels (keep mussels warm).
- Bring to a simmer. Let simmer for about 10 minutes.
- Sprinkle cornstarch over top and stir in with a whisk. Stir vigorously enough to also break up the tomatoes.
- Return to a simmer and stir frequently, until sauce has thickened a little (will still be fairly thin).
- Add mussels, cover, and let simmer for about 15 minutes, stirring occasionally.
- Serve over noodles.
Nutrition Facts : Calories 472.4, Fat 13.3, SaturatedFat 2.1, Cholesterol 31.8, Sodium 405, Carbohydrate 64, Fiber 1.8, Sugar 1.1, Protein 24.9
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' 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.
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