GRILLED MUSSELS WITH GARLIC BUTTER
Drizzle grilled mussels with a rich garlic butter sauce for a restaurant-quality seafood dish that comes together in next to no time. Serve this recipe for mussels with plenty of bread to sop up any excess sauce.
Provided by BHG Test Kitchen
Time 18m
Number Of Ingredients 6
Steps:
- Scrub mussels in shells under cold running water. If present, remove beards. In an 8-quart Dutch oven combine 4 quarts cold water and 1/3 cup salt; add mussels. Soak for 15 minutes; drain and rinse. Discard water. Repeat soaking, draining, and rinsing twice.
- For sauce, in a small saucepan melt butter over medium heat. Add garlic; cook for 1 minute. Add wine; bring just to a simmer. Remove from heat; stir in parsley.
- Tear off a 36x18-inch piece of heavy foil; fold foil in half to make an 18-inch square. Place the mussels in the center of the foil. Bring up opposite edges of foil and seal with a double fold. Fold remaining edges together to completely enclose mussels, leaving space for steam to build.
- Place foil packet on the grill rack directly over medium-high heat; grill for 8 to 10 minutes or until shells open. Transfer mussels (discard any that do not open) and any liquid to a serving bowl.
- Transfer the sauce to small bowls for dipping. Serve mussels with sauce and, if desired, bread. Makes 4 appetizer servings.
Nutrition Facts : Calories 191 kcal, Carbohydrate 3 g, Cholesterol 56 mg, Protein 7 g, SaturatedFat 10 g, Sodium 272 mg, Fat 16 g, UnsaturatedFat 0 g
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.
GRILLED CLAMS WITH GARLIC BUTTER
This dish has a flavor so exquisite that it defies this very simple preparation. Once people taste these clams, they can never get enough. We have served this appetizer at Summer Shack since the day we opened and it is still one of our very best sellers. Grilled Clams are best made with small, special count littlenecks (about 1 1/2-inches wide). It's really easy, you put the clams directly over the hot fire and as soon as the shells pop open, you must take them off the grill or they will burn right through the shells. Place them right onto a bed of rock salt to hold them steady and spoon a few drops of sauce on each clam. If you are using a Great Grate, you can just remove the grate; no rock salt is needed. For equipment you will need a grill, grill brush and a pair of long tongs. The "Great Grate" is optional, but makes the job much easier.
Provided by Food Network
Categories appetizer
Yield 4 to 6 servings as an appetizer
Number Of Ingredients 7
Steps:
- Preheat a grill or Great Grates over medium heat.
- Scrub and rinse the clams. Keep refrigerated until ready to use.
- Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds. Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
- Set up the littleneck clams on the grill or Great Grates or place them directly on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. If you are using a Great Grate, this won't be necessary. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.
MUSSELS WITH GARLIC BUTTER
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Categories Dairy Garlic Shellfish Appetizer Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mussel Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
- Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
GRILLED MUSSELS WITH CURRY BUTTER
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Provided by Diana S.
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g
GRILLED MUSSELS
This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer.
Provided by luvmybge
Categories Mussels
Time 40m
Yield 60 mussels, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussels under cold water, trim off the beards.
- Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
- Steam until the shells open, about 5 minutes.
- Remove from the heat; discard any mussels that did not open.
- In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
- In a small saucepan, melt the remaining butter.
- In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
- Add the cheese and stir in the melted butter to moisten the crumbs.
- Preheat the broiler.
- Pull off half of each mussel shell.
- Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
- Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
- Serve hot.
Nutrition Facts : Calories 775.2, Fat 45.9, SaturatedFat 25.4, Cholesterol 176.2, Sodium 1451, Carbohydrate 44.4, Fiber 2.3, Sugar 3.1, Protein 39.8
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.
GRILLED MUSSELS WITH HERB BUTTER
Cooking mussels on the grill is easier than you'd think and it puts a summery meal on the table in under 30 minutes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small pot, melt butter over medium. Remove from heat and stir in parsley; set aside.
- Working in batches if necessary, place mussels on grill in a single layer. Place lemons, halved and lightly oiled, on grill, cut side down.
- Grill until mussels open and lemons are warmed through and browned, 5 minutes. With tongs, transfer mussels as they open to a large platter. (Discard unopened mussels.) Pour herb butter over mussels; sprinkle with salt and pepper. Serve with lemons.
Nutrition Facts : Calories 400 g, Fat 19 g, Protein 41 g
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.
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