MUSSELS IN GREEN SAUCE
I first got this recipe a couple of years ago from my son's school cookbook project. It's been a cheap and filling meal that always makes splash with friends and family.
Provided by Norelllaura1
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 290.9, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 653.4, Carbohydrate 9.6, Fiber 0.2, Sugar 0.1, Protein 27.4
MUSSELS IN GREEN OLIVE SAUCE
Provided by Tyler Florence
Categories appetizer
Time 55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- For the Green Olive Sauce, put everything into a food processor and process until almost smooth. Taste and adjust seasoning with salt and pepper. Set aside.
- Rinse the mussels and check them over; discard any that do not close when tapped. In a large heavy bottomed pot with a tight fitting lid, heat the olive oil over medium-high heat. Add the shallots, garlic, chile, lemon, and thyme and cook for about 5 minutes. Add the mussels and give them a stir. Pour in the white wine, cover, and cook, shaking the pot occasionally, until all the mussels have opened, about 10 minutes. Stir in the Green Olive Sauce, pour the mussels onto a platter, and serve.
MUSSELS IN GREEN CURRY SAUCE
Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
- Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
- Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
- Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.
Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams
OLIVE SAUCE
Steps:
- Heat olive oil gently. Over very low heat, cook garlic and anchovies until it becomes paste like. Stir in olives and broth and bring to a simmer. Stir in cooked pasta and as you are stirring, toss with parsley and walnuts.
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
MUSSELS IN GREEN PEPPERCORN SAUCE
Provided by Ruth Cousineau
Categories Milk/Cream Quick & Easy Dinner Seafood Mussel White Wine Family Reunion Shallot Simmer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
- Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.
SPAGHETTINI AND MUSSELS WITH GREEN SAUCE
Provided by Moira Hodgson
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
- In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
- Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
- Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
- Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
- Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.
Nutrition Facts : @context http, Calories 850, UnsaturatedFat 11 grams, Carbohydrate 103 grams, Fat 19 grams, Fiber 5 grams, Protein 57 grams, SaturatedFat 5 grams, Sodium 1321 milligrams, Sugar 5 grams, TransFat 0 grams
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