Marinated Mussels Food

MUSSELS MARINATED IN GARLIC AND HERBS

Steps:

• Discard any mussels that are not tightly closed.
• Remove beard and any hair like bits from the mussels.
• Wash mussels very well, scrubbing with a hard bristle brush.
• Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
• Remove mussels from water and discard any that do not open.
• Strain cooking liquid and reserve.
• Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
• Place mussels in half shell and arrange on a platter.
• Drizzle with sauce.

LEMON JALAPENO MARINATED MUSSELS

Steps:

• Heat olive oil in a saucepan over medium-high heat. Add onion and salt. Cook and stir until onion starts to sizzle, 1 to 2 minutes. Add mussels and cook, covered, until mussels start to open, 2 to 3 minutes. Transfer mussels to a bowl. Let cool until easy to handle.
• Separate mussels from shells into a bowl, reserving the shells and juices. Keep mussels refrigerated while preparing the marinade.
• Pour the reserved accumulated juices back into the saucepan. Cook on medium-high heat until reduced to a glaze, 1 to 2 minutes. Press glaze through a mesh strainer into a bowl to remove any grit.
• Add lemon zest, jalapeno, lemon juice, and Champagne vinegar. Whisk in oil. Spoon dressing over the mussels. Press plastic wrap down on top and marinate in the refrigerator, 2 to 8 hours.
• Arrange shells on a paper towel-lined plate. Fill shells with the mussels and spoon the dressing evenly on top.

MARINATED MUSSELS

Steps:

• Bring white wine and onion to boil.
• Add mussels, cover and steam until mussels open, about 5 minutes.
• Discard any mussels that do not open.
• Transfer mussels to plate.
• Reserve cooking liquid in saucepan.
• Heat olive oil in skillet.
• Add minced garlic and saute for 2 minutes.
• Add seasonings and cook 1 minute.
• Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne.
• Season with salt and pepper.
• Pour into large bowl.
• Remove mussels from shells and add to bowl; reserve 1/2 of each shell.
• Cover and refrigerate for 2 hours.
• Arrange mussel shells on platter.
• Place 1 mussel in each shell.
• Pour marinade over.
• Garnish with lemon wedges.

MARINATED PENN COVE MUSSELS IN A RICE WINE AND SESAME VINAIGRETTE

Steps:

• Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving.

CURRY-MARINATED MUSSELS ON THE HALF SHELL

Steps:

• In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
• Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
• Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.