DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
- Serve with grilled bread and lemon wedge.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
PATTI'S MUSSELS A LA MARINIERE
This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.
Provided by Patti
Categories World Cuisine Recipes European French
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
- Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
- Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!
Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g
MUSSELS ALA DON
Make and share this Mussels Ala Don recipe from Food.com.
Provided by Ev And Don
Categories Mussels
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine all in mini food processor and chop until fine (not paste).
- Heat 1/2 cup olive oil in stock pot.
- Add in garlic/basil mixture and heat (do not let garlic burn).
- Add in juice from 2 lemons (or 1/3 cup of lemon juice), 1 tbs of Mrs. Dash spicy seasoning, 2 tbs butter, 1 tsp salt, good amount of black pepper, 1 tbs of oregano, and 1 tbs of red pepper flakes*, heat on high heat until bubbling.
- Stir in 1 cup of white wine and bring to boil, allow to reduce slightly.
- Stir in 1 can of crushed tomatoes and let cook for 10 minutes.
- Stir in 1 large can (29 oz) of chopped clams (drained-leaving some clam juice), heat to bubbling.
- When boiling, add in 4 lbs of cleaned mussels, cover and allow mussels to steam open.
- Just before serving, stir 1/4 cup parsley, thoroughly stir and heat through.
- Serve over linguini.
- For variation, toast 1-2 cups of bread crumbs, and sprinkle over pot right before serving (do not serve with pasta, since sauce will be absorbed by breadcrumbs).
- *Heat (spice) can be adjusted with less red pepper flakes, need at least 1/2-1 tsp, to max of 1 tbs.
Nutrition Facts : Calories 1180, Fat 23.8, SaturatedFat 6.7, Cholesterol 218.9, Sodium 2484.7, Carbohydrate 126.4, Fiber 7.1, Sugar 10.7, Protein 100
MUSSELS ALLA DIAVOLA
I found this on another site and really enjoyed the strong flavours with the mussels. The pasta can be left out and the mussels just eaten with crusty bread for a perfect meal for two (hungry) people!
Provided by English_Rose
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes.
- Add tomatoes with puree, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.).
- Serve linguine with mussels and sauce.
Nutrition Facts : Calories 1015.8, Fat 38.4, SaturatedFat 5.8, Cholesterol 95.5, Sodium 1449.2, Carbohydrate 104.8, Fiber 5.4, Sugar 3.4, Protein 56.8
MUSSELS à LA PLANCHA
Steps:
- To make the mussels:
- Prepare grill.
- Preheat a large griddle or 12-inch cast-iron skillet on a rack over very hot coals.
- When griddle or skillet is very hot, add mussels and cook, stirring occasionally if using skillet, until mussels are opened, about 3 minutes. Discard any unopened mussels.
- While mussels are cooking, in a small saucepan heat butter and salsa over moderately high heat until mixture sizzles. Remove pan from heat and stir in lime juice, salt, and epazote.
- Drizzle sauce over mussels.
- To make the salsa:
- Heat a dry comal or flat iron griddle over moderately low heat until hot and pan-roast garlic and tomato, turning them occasionally to ensure even roasting, until browned and soft throughout, about 25 to 30 minutes. Discard garlic skins and tomato stem.
- In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. Transfer chiles as fried, letting excess oil drip into skillet, to paper towels to drain and, wearing rubber gloves, discard stems.
- In a blender purée garlic, tomato, chiles, water, and salt until very smooth. (Salsa may be made 2 days ahead and chilled, covered.) Makes about 2 cups.
MUSSELS PROVENCAL
A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!
Provided by Corinne Hobin
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
- Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
- Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
- Serve mussels and sauce over pasta.
Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g
MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)
Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.
Provided by -GEORGE-
Categories Mussels
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3
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
MUSSELS ALLA DIAVOLA
Steps:
- Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
- Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
- While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
- Serve linguine with mussels and sauce.
MUSSELS FRA DIAVOLO
Here is a pasta with Mussels recipe that we enjoy: Other seafood may be added-shrimp, crab, lobster, white fish etc:
Provided by JANIC412
Categories Mussels
Yield 5-6 serving(s)
Number Of Ingredients 16
Steps:
- Scrub the mussels under running cold water making sure they are closed tight and remove the beards.
- In a large pot over high heat bring to a boil about 1" of water.
- Reduce the heat to low and add the mussels-cover and cook until the shells open about 5 minutes.
- Discard any that do not open.
- Discard the top shell from each mussel; rinse the mussel in the broth left in the pot to remove any left over s and.
- Let broth stand awhile to let the sand settle in the bottom of the pot. Pour 3/4 cup of the broth into a measuring cup and discard any remaining broth being careful not to pour any sand into the cup.
- In a large skillet over med.
- heat, heat the oil and Saute onions, green pepper and garlic until tender but not brown.
- Prepare the pasta as directed on the package. Cut the fish into 1" chunks.
- Into the onion mixture, add toma toes with the liquid from the can, all remaining ingredients, except mussels- the fish and mussel broth.
- (If you are adding more seafood add it now). Turn the heat to high and bring to a boil-when this comes to a boil, reduce heat to low-cover and simmer 5-7 minutes or until fish is cooked through.
- Add the mussels on the half shell and heated through.
- To serve, put the pasta onto plates or a large platter, spoon the fish/mussel mixture over and top with fresh grated Parmesan cheese.
Nutrition Facts : Calories 607.1, Fat 11.4, SaturatedFat 2, Cholesterol 59.7, Sodium 1343.4, Carbohydrate 77.3, Fiber 4, Sugar 5, Protein 43.4
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