FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS
I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant - the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.
Provided by French Tart
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
- Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
- Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
- Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
- Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
- Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
- Allow 500g per person for a main meal, with bread and frites.
- Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!
Nutrition Facts : Calories 623.3, Fat 20.4, SaturatedFat 6.3, Cholesterol 155.2, Sodium 1489.4, Carbohydrate 24.2, Fiber 0.1, Sugar 1.2, Protein 60.2
STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD
Steps:
- Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
- Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
- Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.
Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
BIG MUSSELS WITH GARLIC AND VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.
MUSSELS WITH GARLIC AND FINES HERBES
Steps:
- Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
STEAMED FRESH MUSSELS IN A CREAMY BROTH
Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
- Discard any shells that are open!
- Peel the onion and slice into rings.
- Trim and wash the celery and cut into slices.
- In a large skillet, heat the oil over medium heat.
- Add the onion, and saute until translucent.
- Add the celery and sautee briefly.
- Peel and crush the garlic and add it to the skillet.
- Add the mussels and vegetable stock and bring to a boil.
- Cover tightly and cook for about 8 minutes.
- Remove the mussels when all the shells have opened and keep warm.
- Pass the liquid through a fine strainer into a clean saucepan.
- Cook over high heat until reduced to about 1/3 of original volume.
- Stir in the Sour Cream and just heat through.
- Season with salt and pepper.
- Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
- Sprinkle the parsley over the sauce.
- Place mussels in sauce and serve hot with crusty bread for dipping.
Nutrition Facts : Calories 563.3, Fat 25, SaturatedFat 6.9, Cholesterol 147.2, Sodium 1363.7, Carbohydrate 25.7, Fiber 2.1, Sugar 4.3, Protein 56.5
MUSSELS WITH WHITE WINE AND HERBS
Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
- Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
- Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE
Giada De Laurentiis uses Peroni, an Italian beer, for this quick-cooking seafood dish served at her eponymous Las Vegas restaurant, but any light-bodied lager will work and make a perfect drink pairing as well.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.
- Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.
- Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.
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