CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty 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 CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
MUSSELS, WHITE WINE & PARSLEY
British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 4
Steps:
- Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
- Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
- If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
- Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
- Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
- Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
KAREN'S SMOOTH FRENCH MILK MUSSELS
These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;)
Provided by Rita1652
Categories Mussels
Time 40m
Yield 6-10 serving(s)
Number Of Ingredients 14
Steps:
- Heat butter and oil in a very large pan over medium heat till bubbles stops. Add onions and saute for 3-5 minutes till translucent add garlic saute for 1 minute.
- Mix the herbs together and divide in half.
- Add wine, Pernod and 1/2 of the fresh herbs.
- Raise the heat up to high and place the mussels in toss, cover and cook for 2 1/2 minutes.
- Meanwhile have a even larger pan heating.
- After the mussels cooked for 2 1/2 minutes flip them into the hot pot and cook for 2 1/2 minutes more.
- Meanwhile place the other 1/2 of fresh herbs into a 1 cup measure with lemon zest, salt, pepper and flakes top with cream and stir.
- Toss into the mussel's the remove mussels, plating them.
- Cook sauce and reduce while plating the mussels.
- Pour sauce over mussels and garnish with fresh tarragon and lemon halves.
Nutrition Facts : Calories 506.2, Fat 23.1, SaturatedFat 8.5, Cholesterol 138.4, Sodium 1128.7, Carbohydrate 19.6, Fiber 0.8, Sugar 1.7, Protein 46.1
FRENCH COUNTRY MUSSELS
A quick and tasty mussel dish. The juices must be sopped up with a good french bread. Serves 4 but 2 can handle it with no problem usually.
Provided by Tebo3759
Categories Mussels
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in 8 quart pot and cook garlic and onion until browned, about 5 minutes Add tomatoes, parsley and pepper and cook 2 minutes.
- Add the wine and cook another 2 minutes.
- Add mussels, toss well, cover and cook 3 to 4 minutes stirring occasionally Serve in a bowl with crusty french bread to soak up the juices.
Nutrition Facts : Calories 510.4, Fat 13.9, SaturatedFat 2.5, Cholesterol 127.3, Sodium 1315.3, Carbohydrate 27.4, Fiber 2.3, Sugar 5.2, Protein 55.9
More about "karens smooth french milk mussels food"
AMAZING MUSSELS RECIPES | FEATURES | JAMIE OLIVER
From jamieoliver.com
CLASSIC FRENCH MUSSELS (MOULES MARINIèRES) | FLAVORFUL JOURNEYS
From flavorfuljourneys.com
MUSSELS WITH WHITE WINE, GARLIC & CREAM RECIPE - DRIZZLE AND DIP
From drizzleanddip.com
HOW TO COOK MUSSELS: EASY STEAMED MUSSELS RECIPE WITH GARLIC …
From masterclass.com
MUSSELS WITH CHEDDAR & ALE | CANADIAN GOODNESS - DAIRY FARMERS …
From dairyfarmersofcanada.ca
MOULES FRITES (MUSSELS AND FRENCH FRIES) - DAVID LEBOVITZ
From davidlebovitz.com
MUSSELS WITH FRENCH FRIES RECIPE | EAT SMARTER USA
From eatsmarter.com
CREAMY MUSSELS WITH GARLIC, PARMESAN AND PASTA - ALBERTA MILK
From albertamilk.com
WORLD BEST RICE RECIPES: KAREN'S SMOOTH FRENCH MILK MUSSELS
From ricefoodrecipes.blogspot.com
I LOVE MUSSELS FOOD DRINK VEGETABLE CAR LAPTOP WALL STICKER
6 MOST POPULAR FRENCH MUSSEL DISHES - TASTEATLAS
From tasteatlas.com
"KAREN'S SMOOTH FRENCH MILK MUSSELS" - RECIPES ON SPOONACULAR
From spoonacular.com
KAREN'S SMOOTH FRENCH MILK MUSSELS RECIPE - FOOD.COM
From pinterest.com
CLASSIC FRENCH MUSSELS - SPOONACULAR
From spoonacular.com
FRENCH PROVINCIAL VEGETABLES AND MUSSELS RECIPE - THE LITE …
From thelitebackpacker.com
MUSSELS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
STEAMED MUSSELS WITH WHITE WINE AND GARLIC - JESSICA GAVIN
From jessicagavin.com
KAREN S SMOOTH FRENCH MILK MUSSELS RECIPE - WEBETUTORIAL
From webetutorial.com
KARENS THEME — INSTRUMENTAL SMOOTH JAZZ | LAST.FM
From last.fm
HOW TO COOK MUSSELS | ALLRECIPES
From allrecipes.com
MUSSELS FOOD | ETSY CANADA
From etsy.com
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
From inspiredtaste.net
EAT MORE MUSSELS—THE CHEAP, TASTY MIRACLE FOOD OF 2017 - QUARTZ
From qz.com
FRENCH STEAMED MUSSELS - CAFE DELITES
From cafedelites.com
KAREN'S SMOOTH FRENCH MILK MUSSELS - PLAIN.RECIPES
From plain.recipes
FISH IS THE DISH, FISH FANATICS AND HOW TO COOK MUSSELS WITHOUT …
From lavenderandlovage.com
THE BEST FRENCH MUSSELS RECIPE(I PROMISE) - SCOTT TURMAN
From scottturman.com
KARENS RECIPES.COM | SEAFOOD | STEAMED MUSSELS
From karensrecipes.com
TWO PICKLED 65G ~ YAMATO FOODS REMO CAN MIYAJIMA MUSSELS …
HOW TO COOK MUSSELS • BEST MUSSELS RECIPE - TWO PURPLE FIGS
From twopurplefigs.com
FOODCOMBO
MUSSELS RECIPE, BEST EVER! - THE SPRUCE EATS
From thespruceeats.com
TRADITIONAL FRENCH MOULES (MUSSELS) - INSPIRED CUISINE
From inspiredcuisine.ca
FRENCH MUSSELS – EAT DANCE LOVE
From eatdancelove.com
MUSSELS (MOULES MARINIERE) - TRADITIONAL FRENCH FOOD
From traditionalfrenchfood.com
MUSSELS RECIPE - FRENCH RECIPES, EASY FRENCH FOOD
From easy-french-food.com
MUSSELS AND A SAUCE OF COCONUT MILK AND LEMON GRASS - THE NEW …
From nytimes.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