Mussels In Sherry Food

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LEMON AND GARLIC STEAMED MUSSELS



Lemon and Garlic Steamed Mussels image

Provided by Food Network

Time 16m

Yield 2 servings

Number Of Ingredients 4

2 dozen fresh, small to medium-sized mussels
3 tablespoons Crisco® Extra Virgin Olive Oil
2 tablespoons fresh lemon juice
2 cloves garlic, minced

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



Drunken Mussels image

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

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

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



Mussels with Sherry, Saffron, and Paprika image

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

3 tablespoons olive oil
1 cup sliced shallots (4 to 5 large)
3 garlic cloves, chopped
3/4 cup dry Sherry
1 14 1/2-ounce can diced tomatoes in juice (preferably fire-roasted)
3/4 teaspoon paprika
1/2 teaspoon saffron threads, crumbled
3 dozen mussels, scrubbed, debearded
1/2 cup chopped fresh Italian parsley

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



Mussels With Saffron And Sherry image

Provided by Nigella Lawson

Categories     dinner, quick, appetizer, main course

Time 20m

Yield 2 servings

Number Of Ingredients 7

4 pounds mussels, scrubbed, beards and barnacles removed
1/4 teaspoon saffron threads
2 tablespoons olive oil (not extra virgin)
1/2 cup finely chopped onion
3 to 4 tablespoons finely chopped parsley
2 garlic cloves
1 cup amontillado sherry

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



Mussels in Sherry image

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

2 tablespoons olive oil
1 garlic clove, crushed
4 tablespoons roughly chopped flat leaf parsley
1 cup dry sherry
1 red chile, chopped
2 1/2 lbs mussels, cleaned
freshly ground salt and black pepper

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



Mussels With Prosciutto and Sherry image

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

2 lbs mussels, cleaned
3 teaspoons olive oil, best quality
1/2 brown onion, finely chopped
2 stalks celery, finely chopped
5 slices prosciutto, thin and diced (or if you have access to it use, Spanish jambon)
3/4 cup dry white wine
4 tablespoons sherry wine

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



Steamed Mussels with Sherry, Tomatoes and Garlic image

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

2 tablespoons olive oil
3 tablespoons finely chopped garlic
1 28-ounce can Italian-style tomatoes with juices, coarsely chopped
1 small onion, peeled (about 6 ounces)
3 tablespoons chopped fresh basil or 1 tablespoon dried
3 tablespoons chopped fresh oregano or 3 teaspoons dried
1/4 cup (1/2 stick) butter
2 tablespoons chopped fresh parsley
1 large bay leaf
1/4 teaspoon dried crushed red pepper
1 cup Sherry
4 pounds mussels, scrubbed, debearded

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



Mussels in a Sherry Marinade image

Provided by Food Network

Categories     appetizer

Time 49m

Yield 6 servings

Number Of Ingredients 12

1 cup dry white wine
1 cup medium-dry sherry
3 tablespoons olive oil
1 onion, sliced
1 lemon, sliced
3 to 4 sprigs thyme
3 to 4 bay leaves
1 dried red chile pepper
4 whole cloves
1 teaspoon black peppercorns
1 teaspoon salt
4 1/2 pounds mussels

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.
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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.
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