Mussels Food

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
• Simmer 5 minutes.
• Add mussels, cover, and increase heat to high.
• Cook until all mussels are open, about 5 minutes.
• Stir in herbs and butter.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.

MUSSELS

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!

RECIPE: MUSSELS, CHORIZO, AND GREEN OLIVES IN TOMATO SAUCE

Steps:

• Prep Time: 15 minutes Cook Time: 20 minutes Yield: 4 servings With a brush or kitchen cloth, scrub the mussels clean and remove any "beards" that loom around the shell. Put into the fridge until ready to use. Heat a large pot on medium heat. Once hot, add olive oil. Add the onions, chorizo, chile flakes, and anchovies. Sauté for one minute. Add the smoked paprika and sauté for another 30 seconds. Add tomatoes, Worcestershire sauce, and vinegar. Mix together. Bring to a boil, then immediately simmer on lower heat. Once the heat has been lowered, add the olives and garlic. Cook the sauce for about 15 minutes. Add the mussels to the pot, mixing around to even everything out. Put the lid on, turn the heat up to medium and cook until the mussels have opened up (about 5 minutes). Add the chopped cilantro and mix everything in the pot. Discard any closed mussels - these are dead and can cause illness if you try to pry open and eat them. In a bowl serve the mussels with some of the sauce, and top each bowl with some cilantro leaves and some extra virgin olive oil if desired.

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.