MUSSELS IN GARLIC BUTTER
This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.
Provided by Tisme
Categories Mussels
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter with the garlic and parsley in a bowl and set aside.
- Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
- Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
- Dot generously with the garlic butter and grill until the butter has melted.
- Serve the mussles on their own or in the wine broth.
MUSSELS WITH GARLIC BUTTER
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Categories Dairy Garlic Shellfish Appetizer Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mussel Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
- Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
CREAMY GARLICKY MUSSELS
Steps:
- Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
- Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
- Serve with plenty of crusty French bread to dip in the sauce.
GARLIC AND WHITE WINE MUSSELS
Steam mussels in wine with garlic, smoked paprika and fresh herbs.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
- Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.
HERB AND LEMON BUTTER MUSSELS
Steps:
- Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
- Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
- Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
- Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
- Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS WITH TOMATO AND GARLIC
mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch...
Provided by _Pixie_
Categories Lunch/Snacks
Time 40m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
- Add the garlic and cook stirring constantly for about one minute.
- Add the onion, celery, and tomato and cook until the onions and celery are tender.
- Salt and pepper to taste.
- Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
- Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
- Spoon the mussels and sauce into four bowls and sprinkle with parsley.
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
MUSSELS IN GARLIC, TOMATO AND WHITE WINE
A simple but nutritious way to prepare this lovely mollusc. The poaching/steaming/serving sauce should be simple but cooked slowly and with love. Mussels should be cooked very quickly and with respect. Use mussels in the half-shell. You'll probably buy them frozen. Defrost well and naturally beforehand. New Zealand green-lipped mussels are beautiful, and most other lovely plump mussels are delicious. The photo for this recipe was made with Saldana Bay mussels from the West Coast of South Africa.
Provided by CarolineOYum
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a tall pot over low to medium heat soften the onion in olive oil, butter and curry. Stir frequently.
- Once the onion is glassy add the garlic for two or three minutes.
- Add tomato, herbs and pepper, turn heat to full and reduce sauce for a few minutes.
- Add soya sauce and white wine and reduce sauce for another few minutes.
- Add the mussels, give a good stir and put on the lid to create steam for 2 minutes.
- After 2 minutes stir again and replace lid.
- After another 2 minutes stir again and replace lid.
- After another 2 minutes serve with delicious bread for mopping up the garlicky tomato wine sauce.
MUSSELS IN WHITE WINE AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
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.
GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE
Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
Provided by Rita1652
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
MUSSELS IN GARLIC BUTTER SAUCE
A great recipe for a light mid week meal. Very tasty, healthy and quick to make.
Provided by afronia1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
- Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
- Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
- Place the mussels into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.
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- In a large skillet, melt butter over medium heat. Add in shallot and stir. Let simmer until aromatic, about 2-3 minutes. Add in garlic and red pepper flakes and stir. Cook for an additional 2-3 minutes.
- Pour in white wine to the skillet and bring to a simmer. Add in mussels and cover. Let simmer for 5-7 minutes or until the mussels have opened.
- Pour in lemon juice and stir. Let simmer for another minute or two. Remove any mussels that haven't opened.
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- Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic. Season with a few pinches of salt and pepper, and cook for 2-3 minutes, until softened and fragrant.
- Add the mussels, broth, and wine to the pot and cover with a lid. Cook the mussels for 5 minutes, shaking the pot every few minutes to evenly distribute the heat.
- Remove the lid and check for any unopened mussels; if the majority are still closed, cover with the lid for another 2 minutes, then check again. Once most of the shells are open, discard any that have remained closed.
- Transfer to a large serving bowl (don't forget the cooking liquid!), garnished with chopped parsley and red pepper flakes, and serve with crusty bread or French fries, for French moules frites, on the side to soak up the broth. For proper mussel eating etiquette, place a separate bowl on the table for discarding empty shells.
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