BAKED MUSSELS
These baked mussels are an easy and delicious combination of tender mussels with a crisp, garlicy crumb topping.
Provided by Caroline's Cooking
Categories Appetizer/Starter
Time 15m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400F/200C. Prepare a baking dish with slightly scrunched foil in it (to help the mussels be able to sit level).
- Scrub the mussels, removing any dirt and hairy bit, clean and discard any that are broken.
- Put the mussels in a pot with the water, cover and put on a medium-high heat for a couple minutes until they open up. Remove form the heat.
- Meanwhile, mix together the breadcrumbs, parmesan, parsley, garlic, oregano and olive oil in a small bowl.
- When the mussels have steamed, remove one side of the shell and use it to loosen the mussel from the shell, if still attached. Sit the mussel on one side of the shell and set it level on the foil in baking dish. Repeat with the rest of the mussels.
- Spoon/press some of the breadcrumb mixture on top of each mussel, trying to cover the mussel itself as far as possible. If you like, put a little of the mussel cooking juice in the bottom of the shell to help keep the mussel moist.
- Bake the mussels for approx 7-10 minutes until gently golden on top. Serve warm or room temp (don't re-heat them as they will likely go dry and/or tough).
Nutrition Facts : Calories 151 kcal, Carbohydrate 7 g, Protein 9 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 18 mg, Sodium 255 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
MOULES MARINIERE
Nearly all mussels available at supermarkets or fish markets today are farmed and not harvested wild. However, if wild mussels are available, the best way to rid them of sand and mud is to add about 1/4 cup of all-purpose flour to a large container of salted water. Then add the live mussels (which have not yet been debearded) and let sit in the mixture for 2 to 3 hours. The mussels will eat the flour and purge themselves of debris, as well as plump up. Remember that an open mussel that closes when pressed is good; if the mussel stays open after being pressed, it is bad and should be discarded.
Provided by Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a large deep saute pan or pot, melt the butter over medium-high heat. Add the shallots, garlic, and herb sprigs, and cook, stirring, until fragrant and the shallots are soft, about 1 minute. Add the wine, pepper, and salt and bring to a boil. Add the mussels, cover and cook, shaking the pan occasionally, until the mussels are opened, 5 to 6 minutes.
- Remove from the heat and discard any mussels that have not opened. Transfer the mussels and their liquid to a large, deep serving bowl and garnish with the chopped parsley. Serve immediately with the French bread croutons for dipping.
- Preheat the oven to 400 degrees F.
- Place the bread slices on a large baking sheet and brush 1 side of each slice first with the cut garlic cloves and then with the olive oil, and then lightly season with the salt and pepper. Bake until light golden brown, about 8 minutes.
- Cool slightly on the baking sheet before handling or serving.
MOULES á L'ESCARGOT ( OVEN BAKED MUSSELS)
Make and share this Moules á L'escargot ( Oven Baked Mussels) recipe from Food.com.
Provided by Dominique Depreux
Categories Mussels
Time 50m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- The secret: We are going to cut the mussels open raw , this is what makes the taste of this recipe. it will take a few mussels to take the hang of it but you'll manage just fine i'm sure.
- Use a sharp potato knife , take the mussel between your thumb and index and nudge it open a bit with a sliding movement ( should need some force) slip the knife in between and scrape the side of the mussel until the big tendon is cut (cut one open any way you want so you can see where the big tendon is located it's in the same place for each mussel), now you can open the mussel a bit and use the knife to make sure the meat is all on 1 side . tear off the empty side of the mussel and place the full side on a big oven dish (the metal thing in your oven) , if you can't get the mussels to stay horizontal , you can use a bit of flour and water to make a dough and put a small ball of this under each mussel , to keep it level , but this isn't surgery so about level without the dough is more than ok.
- While you do the mussels , your other half can make the herb butter . Make sure your butter is about room temperature , mix in the parsley , the garlic and the shallots. also add a pinch of salt and some pepper here. (although salt can be omitted since the mussels contain some seawater still , but i use a bit of salt). Stir the whole mixture up , and let it cool in the fridge a bit so the butter is a bit harder and easier to use later on. now go help your partner cut open the mussels :).
- Preheat your oven at 400°F.
- When all the mussels are open and face up on the tray put about half a teaspoon of your herb butter on each mussel . Gently put the tray ion the oven . cooking should take only a few minutes (keep watching it ), they are done when they've all bubbled for a minute and the onions/shallots start getting some color (they should look golden brown at a glance ).
- Take the whole tray out and place on a fireproof holder in the middle of the table , let people pick them up one by one as they eat . Don't forget to use a piece of baguette to dip in the juice thats in each muscle , that's the best part :).
- Have a nice meal, and don't forget to comment.
Nutrition Facts : Calories 720.1, Fat 31.6, SaturatedFat 16.3, Cholesterol 124.6, Sodium 1508.3, Carbohydrate 69.6, Fiber 3.6, Sugar 0.3, Protein 37.8
CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
MOULES MARINIERES - BELGIAN MUSSELS
Mussels taste of the sea and a quick and easy to cook. I was always told to drink a glass or 2 of wine when eating mussels - why? I don't know.
Provided by Coasty
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1 tablespoon of butter in a casserole pot.
- Add onions, celery, and saute for a few minutes.
- Add the wine a bring to the boil.
- Add the mussels and place lid on pot give a good shake to mix.
- Cook until mussels have opened shaking even now and again.
- Add 1 tablespoon of butter, cream and the parsley and stir.
- Serve with crusty bread or as in Belgium with frites.
Nutrition Facts : Calories 675.1, Fat 27.4, SaturatedFat 12.3, Cholesterol 187.2, Sodium 1539.9, Carbohydrate 25.7, Fiber 0.9, Sugar 2.9, Protein 60.5
JAPANESE-STYLE BAKED MUSSELS
This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often.
Provided by ChamoritaMomma
Categories Mussels
Time 30m
Yield 12 pieces, 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to: Broil, top heat, 500°.
- Prep ingredients: Ingredients are for about a dozen New Zealand Greenlipped, or two dozen Black Mussels. If using fresh: quickly saute in a hot pan with a touch of oil until they pop open. Remove from pan. Pull meat from mussels, slice into three pieces and place back into mussel half. If using precooked frozen, remove meat from mussel half, cut into three pieces and place back into mussel half. Arrange in a large baking pan, broiler safe.
- For dressing and cooking: Combine all ingredients. Place about a tablespoon of dressing over each mussel half. Sprinkle with a little Panko. Broil until bubbly and lightly browned. Remove from baking pan and top with green onion.
- Tobiko can be found in the freezer section at most asian markets.
Nutrition Facts : Calories 262.6, Fat 18.3, SaturatedFat 2.9, Cholesterol 95.5, Sodium 715.5, Carbohydrate 16.5, Fiber 0.3, Sugar 5.3, Protein 9.4
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