Mussels In Green Apple Broth Food

MUSSELS IN GREEN-APPLE BROTH

Steps:

• Warm oil in heavy 4-quart saucepan. Add shallots and cook over low heat until soft but not brown, about 8 minutes. Stir in apple, lemon zest and thyme. Season with pepper. Add wine and bring to a simmer.
• Add mussels, cover and cook over medium heat until they open, about 10 minutes. Use a slotted spoon to transfer mussels to a bowl, leaving broth in saucepan. Some of the apple will cling to mussels; that's fine. Cover mussels.
• Stir butter and parsley into broth and bring back to a simmer. Spoon mussels into soup plates, ladle hot broth over and serve.

MUSSELS IN SPICED BROTH

Steps:

• Crush the coriander stems in a mortar using a pestle, then put into a large pan with the coconut milk, lemongrass and ginger. Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
• Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won't boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up - this should take about 3-5 mins.
• When all the mussels are open, add the lime juice but don't boil again. Taste, and if you like it, good - otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.

MUSSELS IN WINE BROTH

Steps:

• Just before cooking ~.
• Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.
• Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.
• Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.
• After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.
• Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.
• Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.
• NOTES.
• When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days.

MUSSELS IN GREEN SAUCE

Steps:

• In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
• Add water and mussels, cover and steam until mussels open.
• Remove mussels and add cornstarch to thicken broth.
• Replace mussels in sauce.
• Serve over fettucine noodles with fresh parm.
• cheese and garlic bread.