LEMON AND GARLIC STEAMED MUSSELS
Provided by Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
- 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
- 3. SERVE immediately with crusty bread for dunking.
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
- Serve with grilled bread and lemon wedge.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
MUSSELS WITH SHERRY, SAFFRON, AND PAPRIKA
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Dinner Mussel Saffron Sherry Healthy Boil Bon Appétit
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.
MUSSELS WITH SAFFRON AND SHERRY
Provided by Nigella Lawson
Categories dinner, quick, appetizer, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
- Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
- Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
- Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.
MUSSELS IN SHERRY
Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.
Provided by English_Rose
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
- Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
- Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
- Serve hot or at room temperature.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4
MUSSELS WITH PROSCIUTTO AND SHERRY
Make and share this Mussels With Prosciutto and Sherry recipe from Food.com.
Provided by annconnolly
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes).
- Add the prosciutto, wine and sherry and bring to the boil.
- Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.
Nutrition Facts : Calories 332.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 63.7, Sodium 672.7, Carbohydrate 13.5, Fiber 0.5, Sugar 2, Protein 27.4
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
MUSSELS IN A SHERRY MARINADE
Steps:
- Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
- Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
- Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
- Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.
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- In a large pot, combine the wine with the bay leaves and bring to a boil. Add the mussels, cover and cook over high heat, shaking the pan a few times, until the mussels open, about 5 minutes.
- Discard any unopened mussels. Remove the mussels from their shells and place in a bowl. Pour the melted butter over the mussels and toss to coat. Cover with plastic wrap.
- Heat the extra-virgin olive oil in a large, deep skillet. Add the thinly sliced garlic and cook over low heat just until golden brown, about 4 minutes.
- In a large pot of boiling, salted water, cook the spaghetti just until al dente. Drain the pasta well.
- Add the buttered mussels and the hot spaghetti to the mussel sauce and toss over low heat until the pasta is uniformly coated. Season with salt and pepper.
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- In a large saute pan (be sure to choose one that has a lid!), melt the butter over medium heat. Saute the shallots until softened, then add in the garlic and cook for another minute or so. Add the sherry and heat until it comes to a bubble. Stir in the remaining ingredients (EXCEPT for the finishing ingredients) and bring to a bubble again. Add your cleaned mussels, turn down the heat to med-low, cover and steam for 6 minutes.
- While your mussels are steaming, mix together the cornstarch and milk. Once your mussels are finished, whisk the milk mixture into the broth and heat through until thickened. I like to put the lid back on and then carefully give everything a little shake so all of that saucy goodness is distributed evenly and serve!
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- Clean Your Mussels. Farm-raised black mussels are far and away the most common variety you'll see at the market. Luckily, farm-raised mussels are a good choice from an environmental standpoint (they are one of the few farmed animals that actually improve the environment they are farmed in), from a cost standpoint, and from an ease-of-preparation standpoint.
- Sweat Your Aromatics. Mussels are great because they create their own sauce in the pot as they cook, but they can still use a little help. This starts with aromatics.
- Add Your Liquid. Mussels expel plenty of liquid on their own so you don't absolutely have to add a liquid here,* but it's a good opportunity to develop the plot of your little mussel story.
- Steam Your Mussels. Now's the part where you should make sure that the designated table-setter has set the table and that everyone is sitting down, glass of cider, beer, or white wine in hand, because from here on out things go fast.
- Enrich Your Broth. If you wanted to, you could just throw the whole pot on the table at this point and call it a day, but with just a tiny bit more work you can upgrade this meal from awesome to holy-crap-let's-do-this-every-night status.
- Reheat the Mussels, Stir in Herbs and Acid, and Serve. With your sauce enriched and balanced, all you've got to do is dump those mussels back in along with a handful of appropriate herbs and last-minute aromatics (my marinières recipe calls for some parsley, lemon juice, and lemon zest).
- It's All About Dipping, Stupid! Because everyone knows the true purpose of mussels: that delicious briny broth to dip your bread into. I take a good loaf of hearty rustic bread (if you're inclined, our Workhorse Loaf is the perfect bread for the job), slice it into thick, long slices, drizzle them with extra-virgin olive oil, then park them under the broiler for a few moments.
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