Mussels Hoegaarden And Green Herbs Food

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MUSSELS HOEGAARDEN



Mussels Hoegaarden image

Make and share this Mussels Hoegaarden recipe from Food.com.

Provided by Sackville

Categories     Mussels

Time 23m

Yield 2 serving(s)

Number Of Ingredients 5

1 kg live mussels
1 onion, finely chopped
2 tablespoons chopped parsley
100 ml double cream
100 ml light wheat beer (Hoegaarden)

Steps:

  • Wash the mussels in cold running water.
  • Pull off any stringy "beards" and throw away any mussels that fail to close after tapping them firmly.
  • Get out a large, heavy saucepan with a tight fitting lid and place it over a high heat.
  • Add the mussels, Hoegaarden and onion, then immediately cover with the lid.
  • Give the pan a shake once in a while to move the mussels around.
  • As soon as the mussels have all opened, add the cream.
  • Boil for 30 seconds or so, remove from the heat and add the parsley.
  • Serve with a crusty bread for mopping up the sauce and a big plate of french fries and mayonnaise!

Nutrition Facts : Calories 846.3, Fat 30.1, SaturatedFat 13.9, Cholesterol 209.9, Sodium 1473.2, Carbohydrate 43.5, Fiber 0.9, Sugar 2.4, Protein 63.5

SUNNY'S GREEN GODDESS MUSSELS



Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

  • In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
  • While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
  • Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

MUSSELS WITH WHITE WINE AND HERBS



Mussels with White Wine and Herbs image

Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

4 tablespoons unsalted butter
4 shallots, minced
2 cloves garlic, minced
2 sprigs fresh thyme
2 dried bay leaves
2 cups dry white wine
4 pounds mussels, about 48, scrubbed and debearded
1/2 cup coarsely chopped fresh flat-leaf parsley
2 tablespoons creme fraiche, or sour cream

Steps:

  • Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
  • Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
  • Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.

MUSSELS WITH GARLIC AND FINES HERBES



Mussels with Garlic and Fines Herbes image

Provided by Amanda Hesser

Categories     Garlic     Herb     Shellfish     Steam     Mussel     White Wine     Spring     Tarragon     Chive     Parsley

Yield Serves 4

Number Of Ingredients 11

Special Equipment: Coffee filter or cheesecloth
3 pounds mussels
1 1/2 cups white wine
4 shallot lobes, sliced thin
1 bay leaf
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
1/2 tablespoon chopped chervil leaves (about 4 sprigs)
2 teaspoons chopped tarragon leaves (about 2 branches)
1 teaspoon thinly sliced chive blades (about 3 blades)

Steps:

  • Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
  • In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
  • Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

STEAMED GARLIC AND HERB MUSSELS



Steamed Garlic and Herb Mussels image

Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.

Provided by Latchy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 kg medium black mussels
2 tablespoons olive oil
10 garlic cloves, crushed
4 red Thai chile, seeded, chopped finely
1 tablespoon finely grated fresh lemon rind
1 cup lemon juice
1 1/2 cups dry white wine
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh basil leaf

Steps:

  • Scrub mussels remove beards.
  • Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
  • Add mussels, juice and wine, bring to boil.
  • Cook covered about 5 minutes until mussels open.
  • (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
  • Return mussels to pan and simmer until heated through.
  • Have some crusty bread to wipe up the liquid.

MUSSELS STEAMED IN BEER WITH CRèME FRAîCHE, HERBS, AND PARMESAN CROUTONS



Mussels Steamed in Beer with Crème Fraîche, Herbs, and Parmesan croutons image

Provided by Mathieu Palombino

Categories     Bread     Beer     Milk/Cream     Herb     Dinner     Parmesan     Seafood     Mussel     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 17

4 5 x 3 x 1/2-inch slices country-style bread, crusts removed, bread cut into 3/4-inch cubes
1/3 cup grated Parmesan cheese
2 tablespoons olive oil
3/4 cup chopped fresh Italian parsley
1/4 cup chopped fresh chives
1/4 cup chopped fresh tarragon
1/4 cup chopped fresh chervil (optional)
2/3 cup crème fraîche*
3 tablespoons Dijon mustard
1 tablespoon whole grain brown mustard or whole grain Dijon mustard
3 tablespoons butter
4 large garlic cloves, minced
2 tablespoons chopped fresh thyme
5 pounds mussels, scrubbed, debearded
3 cups diced seeded tomatoes (about 4 large)
1 cup chopped green onions (about 4)
1 12-ounce bottle Belgian white beer (such as Hoegaarden)

Steps:

  • Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
  • Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
  • Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
  • Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
  • * Available at most supermarkets and at specialty foods stores.

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