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.
MUSSELS, WHITE WINE & PARSLEY
British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 4
Steps:
- Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
- Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
- If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
- Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
- Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
- Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
25-MINUTE MUSSELS IN WHITE WINE RECIPE BY TASTY
Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread
Provided by Chris Salicrup
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
- In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the red pepper flakes and season with salt. Stir to combine.
- Add the mussels and stir until completely coated. Add the white wine and stir.
- Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
- Add the parsley and stir. Serve with bread.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.
Provided by SarasotaCook
Categories Mussels
Time 20m
Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
STEAMED MUSSELS IN WHITE WINE
Steps:
- Serve in large bowls with the cooking liquid, along with plenty of crusty bread for soaking up the fragrant sauce. A separate bowl for the empty shells will also come in handy.
Nutrition Facts : Calories 931 kcal, Carbohydrate 41 g, Cholesterol 285 mg, Fiber 1 g, Protein 109 g, SaturatedFat 11 g, Sodium 1772 mg, Sugar 3 g, Fat 32 g, ServingSize 4 Servings, UnsaturatedFat 0 g
MUSSELS IN LAGER
Categories Beer Steam Quick & Easy Mussel Gourmet
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 15
Steps:
- Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
MUSSELS WITH WHITE WINE
Provided by Craig Claiborne
Categories appetizer
Time 28m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
- Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams
MUSSELS WITH WHITE WINE
tender mussels in a light cream sauce
Provided by lnguyen
Time 1h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Preheat the oven to 200C/400F/Gas 6.
- Cut a thin slice off the top of each bread roll and set aside. Scoop out all the soft bread from inside each roll with a teaspoon, leaving a wall about 5mm thick. Melt 50g/2oz of the butter and use to brush the inside of each roll and the lids. Place them on a baking sheet and bake for 5-7 minutes, until crisp and golden. Keep warm.
- Put the mussels into a large pan with the wine, then cover and cook over a high heat for about 3 minutes, shaking the pan now and then, until they have just opened. Tip them into a colander set over a bowl to collect all the cooking liquor. Remove the mussels from their shells, cover and set aside.
- Melt another 25g/1oz of the butter in a pan. Add the leeks, cover and cook for 4-5 minutes, until soft. Add all the mussel cooking liquor except the last tablespoon or two (which might contain some grit), then bring to the boil and simmer until reduced by half. Stir in the remaining butter, the double cream and the beurre manie. Simmer for 1 minute until slightly thickened.
- Stir the mussels, chives and some seasoning into the sauce. Spoon the mixture into the warm rolls, partly cover with the lids and serve.
MUSSELS IN WHITE WINE SAUCE
Simple recipe for preparing mussels in white wine sauce, also known as mussels marinière. The mussels are steamed in a broth with butter, white wine, garlic, shallots, parsley, thyme.
Provided by Layla Pujol
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 12
Steps:
- Rinse the mussels thoroughly and remove the beards.
- In a large saucepan or pot, melt the butter over medium heat and add the shallots and garlic, cook until the shallots are transparent and soft, about 3-5 minutes.
- Add the mussels and stir well. Next add the herbs and the white wine. Bring the liquid to a boil. Cover the pan and steam mussels over high temperature for about 5 to 7 minutes, or until the mussels start to open - exact time will vary depending on the size of mussels and each stove.
- Once the mussel shells open up, turn off the heat, add the lemon juice, salt/pepper, and additional chopped parsley. Gently stir the mussels from bottom to top so that the sauce and parsley can uniformly spread into all the mussels. If desired you can remove the herbs sprigs and bay leaves.
- Remove the mussels that are still closed. Some mussels partially open, which is fine. You will just need to work harder to open & enjoy these ones. Serve the mussels in large soup plates or bowls. Enjoy the mussels with slices of baguette, plain or toasted/grilled with garlic.
- This dish can be accompanied with white wine, based on your preference. Sauvignon Blanc, Chardonnay or Viognier types are good ideas. A salad may also be part of the meal.
MUSSELS WHITE WINE RECIPE
This mussels recipe with white wine and garlic is incredibly easy to make and an absolute winner in terms of flavor!
Provided by Cyd Converse
Categories Mussels
Time 20m
Number Of Ingredients 7
Steps:
- Rinse the mussels under cold running water and scrub well. Remove the beards using your fingers or a paring knife and throw them away. Pour the wine, shallots, garlic and salt into a large stockpot and simmer for 5 minutes over a medium heat. Add the mussels. Cover, turn the heat up to high and cook for around 5 minutes, until all the mussels are open. Stir in the butter and the herbs, then remove from the heat. Divide the mussels and their broth between 4 bowls and serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 677 calories, Fat 27 g, Carbohydrate 16 g, Fiber 0 g, Protein 54 g, SaturatedFat 1 g, Sodium 1588 mg, Sugar 0 g
MUSSELS WITH WHITE WINE
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Provided by Dawn Perry
Categories Onion Shellfish Quick & Easy Dinner Lunch Seafood Mussel White Wine Simmer Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- For lemon aioli:
- Whisk egg yolk, garlic, and lemon juice in a medium bowl. Whisking constantly, drizzle in vegetable oil, then olive oil in a slow, steady stream; whisk until aioli is emulsified. Season with salt and more lemon juice, if desired. Cover; chill.
- DO AHEAD: Aioli can be made 1 day ahead. Keep chilled.
- For mussels:
- Heat oil in a large heavy pot over medium-high heat. Add onion, season with salt and pepper, and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring often, until fragrant, about 1 minute. Add tomato paste and cook, stirring, until it begins to darken, about 2 minutes. Add wine and bring to a boil. Reduce heat and simmer until liquid is slightly reduced, about 1 minute.
- Add mussels and 1/2 cup water to pot, cover, and reduce heat to medium. Cook, stirring occasionally, until mussels open (discard any that do not open), 10-12 minutes.
- Ladle mussels and broth into shallow bowls and top with thyme; serve with bread and lemon aioli.
MUSSELS IN WHITE WINE (OR BEER) - 4 INGREDIENTS
From a 4 Ingredient cookbook. Great as appetizer. The recipe suggests serving with fries or to also try cooking with beer instead of wine.
Provided by dawn2701
Categories Mussels
Time 10m
Yield 2 1/4 pounds, 4 serving(s)
Number Of Ingredients 4
Steps:
- Melt butter in large pan.
- Pour in wine and bring to boil.
- Add mussels and cover pan with lid.
- Cook over medium heat for 4-5 minutes, lightly shake the pan every minute.
- Remove mussels with tongs onto serving dish (leaving liquid) and discard any mussels that are still closed.
- Bring the remaining liquid to a boil.
- Season with salt and pepper and stir in parsley.
- Pour liquid over the mussels and serve immediately.
Nutrition Facts : Calories 332.2, Fat 11.5, SaturatedFat 4.7, Cholesterol 86.9, Sodium 787.5, Carbohydrate 11.5, Fiber 0.1, Sugar 0.7, Protein 30.6
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- Scrub the mussels and debeard. Soak them in a bowl of cold water for 10 minutes; drain and discard any broken mussels, or open ones that don't close when tapped on the work surface.
- Heat the oil in a wok and stir-fry the onion, garlic, lemongrass and chilli over low heat for 4 minutes. Add the wine and fish sauce and cook for 3 minutes.
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- Clean the mussels. Remove the fuzzy piece called the beard that’s sticking out of the shell. Not all mussels have them, but most have something you can remove. Do your best to get it all off. Next, take a gentle brush, such as an old toothbrush, and very quickly try to get any grime or residual gunk off. Put them in a colander and rinse with cold water. Do not submerge them in water, this could kill them!
- Heat a large dutch oven or pot to a medium heat. Add butter. Once butter melts, add garlic. Cook garlic until slightly softened, about 2 minutes. Pour in beer. Bring the mixture to a boil, and then reduce to a simmer. Simmer until reduced by about half, 5-6 minutes.
- Add in cream, and again simmer for 2-3 minutes. Season with a pinch of salt. Add in mussels and give them a stir. Cover the pot with a lid, reduce the heat to medium-low, and let the mussels steam until the shells pop open. This takes about 5-7 minutes. Discard any shells that have not opened.
- To serve. Take all the mussels out of the pot, and put them in the serving dish.Use a slotted spoon to get all the garlic pieces out. Scatter all the garlic in the mussel shells and then pour the broth on top. This way, each mussel has a generous amount of garlic and it’s not all stuck at the bottom. If desired, garnish with chopped parsley.
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- In a saucepan, heat the oil. Add the red curry paste, garlic, ginger and lemongrass and cook over moderate heat for 2 minutes, stirring. Add the mirin, coconut milk, soy sauce, fish sauce and basil leaves and simmer over low heat for 15 minutes. Strain the red curry sauce into a bowl.
- In a saucepan, bring the ale to a boil. Add the mussels, cover and cook over high heat, about 5 minutes. Using a slotted spoon, transfer the mussels to 4 bowls, discarding any that don't open. Add the red curry sauce to the ale and boil for 1 minute. Pour the sauce over the mussels, sprinkle with the chopped basil and cilantro and serve.
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- Heat oil in a very large, deep pan and cook onion and garlic over low heat for 2-3 minutes. Add white wine and bring to the boil. Simmer for 3 minutes.
- Add tomatoes, oregano, thyme, chilli flakes, sugar and tomato paste. Stir well and bring to the boil.
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- Remove pan from heat, add parsley and cream and stir well. Pour sauce over mussels and serve immediately with crusty bread.
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