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.
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
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 IN GUINNESS
The ultimate French comfort food. Serve with crusty bread to soak up the delicious sauce.
Provided by tonz1981
Time 20m
Yield Serves 2
Number Of Ingredients 11
Steps:
- Melt the butter in a large lidded saucepan. Add the shallot, garlic and bacon and cook over a medium heat until the shallot is translucent and the bacon becomes golden brown. Add half the thyme and parsley along with the bay leaf and a little salt and pepper to season.
- Add the mussels to the pan. Discard any that are open and won't close when you tap them sharply. Add the Guinness and bring to the boil.Turn down the heat to simmer and place the lid on the pan. Leave for 3-5 minutes or until the mussells have opened from the steam.
- Remove from the pan and discard any unopened mussels. Add the cream and remaining herbs. Check the seasoning.
- Serve hot with bread and butter and a nice rocket salad with a crisp glass of Chardonnay.
MUSSELS IN GUINNESS & GARLIC
This recipe is based on one of the most popular starters at "The Brazen Head" in Dublin, Ireland. This pub is reputed as not only the oldest in Dublin, but also as one of the oldest pubs in all of Ireland...serving patrons for 800 years. "The Brazen Head" is known for providing good food and drink, traditional Irish music, and, of course, lively conversation. Pub grub has always been some of my favorite food. Don't wait for St. Patrick's Day to enjoy this wonderful dish!!!
Provided by Alan in SW Florida
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put a stockpot or Dutch oven over medium heat. When the pot is hot, add the mussels and remaining ingredients (except the parsley, lemon wedges, and bread) Cook, stirring once or twice, for 6 to 8 minutes, or until mussels open. Discard any that do NOT open.
- To serve, divide the mussels among shallow bowls and ladle the broth over them.Sprinkle with the fresh parsley, and serve with a lemon wedge and slices of bread to sop up the juices.
Nutrition Facts : Calories 446.3, Fat 14.3, SaturatedFat 6.8, Cholesterol 90, Sodium 678.1, Carbohydrate 24.1, Fiber 0.1, Sugar 0.1, Protein 29.9
MUSSELS (LEMON GARLIC STEAMED)
Mussels are the perfect easy recipe for your next date night!
Provided by April Woods
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Rinse and inspect mussels individually, discarding any that are open or have cracked shells. Remove the beard (short pieces of "hair" sticking out of the shell) if necessary. (Just give it a good tug and wiggle).
- Set mussels aside and in a large pan or pot, on the stove top bring butter, garlic, and onion powder to a gentle simmer until garlic becomes fragrant. Add chicken stock and lemon juice, then bring back to a simmer.
- Pour butter and stock mix into a heat proof container and bring the now empty pan up to high heat.
- Add mussels to the very hot pan, pour butter and stock mix over mussels and cover. Reduce heat to low and cook 5 - 7 minutes (stirring or giving the pan a shake occasionally) until mussels have opened.
- Enjoy! Preferably with some no knead beer bread or crunchy french bread!
Nutrition Facts : Calories 246 kcal, ServingSize 1 lb
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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- Add the mussels and cover the pot. Cook for 6-8 minutes or until the mussels open. Discard any that do not open.
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