MELISSA'S MUSSELS
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
MUSSELS IN WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
MEXICAN-STYLE STEAMED MUSSELS
I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish.
Provided by Muffin Goddess
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a large pot (stock pot) over medium heat.
- Add the onions, garlic, tomato, and jalapenos.
- Cook just until softened.
- Add the wine, water, salt and pepper, and bring to a boil over high heat.
- Add the mussels and cilantro and cover the pot.
- Steam for 8-10 minutes, carefully shaking the pot occasionally to shift the mussels around.
- The mussels are cooked when they are fully opened.
- Be sure to discard any mussels that do not open.
- Dish the mussels and broth out into bowls.
- Serve with fresh crusty bread or warm fresh corn tortillas for sopping up the broth.
Nutrition Facts : Calories 495.8, Fat 13.8, SaturatedFat 2.4, Cholesterol 127.3, Sodium 1602.6, Carbohydrate 24.1, Fiber 1.3, Sugar 2.9, Protein 55.1
MELISSA'S MUSSELS
Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!
Provided by Melissa Rapoza Fragoza
Categories Mussel Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
MELISSA'S MUSSELS
Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!
Provided by Melissa Rapoza Fragoza
Categories Mussel Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
MUSSELS WITH LEMONGRASS
Make and share this Mussels With Lemongrass recipe from Food.com.
Provided by KitchenManiac
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and scrape the mussels.
- Discard any open ones.
- Bring the water to a boil in a large saucepan.
- Add shallots, garlic, lemongrass and fish sauce.
- Let this simmer 30min, bring water to boil, add mussels.
- Cover and boil for five minutes over high heat.
- Add salt and pepper to taste and sprinkle with basil leaves.
- Cover and cook a few minutes more before removing from the heat.
- Discard any mussels which have not opened during cooking.
Nutrition Facts : Calories 429.3, Fat 10.5, SaturatedFat 2, Cholesterol 127.3, Sodium 5491.4, Carbohydrate 25, Fiber 1.8, Sugar 0.5, Protein 56.3
MELISSA'S MUSSELS
Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!
Provided by Melissa Rapoza Fragoza
Categories Mussel Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
MUSSELS
First made for us by friends, my husband has made this at home several times since. No doubt this is rich, but we can't resist having it a couple times a month when mussels are in season.
Provided by GinnyP
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a large pot over medium heat, place wine and 1/4 stick butter.
- Add the shallots, garlic, celery leaves, and parsley and simmer.
- Place mussels in a bamboo steamer above the pot.
- Cover and let the mussels steam until they are all open, 10 to 20 minutes.
- When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
- During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
- When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
- (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
- Pour the cream sauce over the mussels and enjoy!
Nutrition Facts : Calories 870.6, Fat 63.3, SaturatedFat 36.2, Cholesterol 289.1, Sodium 1034.3, Carbohydrate 21, Fiber 0.3, Sugar 0.9, Protein 43.9
SPICY MUSSELS WITH CHORIZO AND WINE A'LA MELISSA D' ARABIAN
A favorite tasty, tasty Melissa d'Arabian dish. Taken from the show "The Best Thing I Ever Made" and the names says it all!
Provided by ForeverMama
Categories Mussels
Time 50m
Yield 4-5 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
- Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.
Nutrition Facts : Calories 717.2, Fat 47.7, SaturatedFat 21.8, Cholesterol 180, Sodium 1571.1, Carbohydrate 18.2, Fiber 0.6, Sugar 3.1, Protein 44.2
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
MELISSA'S MUSSELS
Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!
Provided by Melissa Rapoza Fragoza
Categories Mussel Recipes
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
- In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.
Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g
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