MUSSELS IN WINE AND CREAM
Make and share this Mussels in Wine and Cream recipe from Food.com.
Provided by Vicky Bryant
Categories Lunch/Snacks
Time 1h10m
Yield 2 entrees or 4 appetizers, 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
- When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
- Add ground pepper to taste and pour cream over the mussels.
- Cover pan with lid, over moderate to high heat.
- When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
- This will only take three, or four minutes.
- Do not overcook and avoid letting the liquid boil.
- You will hear the shells crack open and when most have opened, remove from heat.
- Too much cooking will only make them tough.
- Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.
Nutrition Facts : Calories 1417.9, Fat 106, SaturatedFat 54.6, Cholesterol 434.8, Sodium 1569.9, Carbohydrate 31.2, Fiber 0.1, Sugar 1.4, Protein 64.5
SPICY MUSSELS WITH CHORIZO AND WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 50m
Yield 4 to 5 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
- Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.
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 AND GARLIC
Make and share this Mussels in White Wine and Garlic recipe from Food.com.
Provided by kyle martin
Categories Lunch/Snacks
Time 25m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold water.
- Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
- Simmer 5 minutes.
- Add mussels, cover, and increase heat to high.
- Cook until all mussels are open, about 5 minutes.
- Stir in herbs and butter.
- Remove from heat.
- Divide mussels and broth among four bowls.
- Serve immediately.
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.
MUSSELS IN WHITE WINE SAUCE
Delicious way to serve mussels. Dip crusty bread into sauce to complete the entree!
Provided by capcomp
Categories Appetizers and Snacks Seafood
Time 40m
Yield 4
Number Of Ingredients 14
Steps:
- Soak mussels in a bowl of cold water for at least 10 minutes; remove from water and scrub with a stiff brush to remove dirt if needed. Remove beard using a sharp knife if needed.
- Melt butter with the olive oil in a large stockpot over medium heat; cook and stir garlic and shallots until lightly browned, 2 to 3 minutes. Add 1 cup beef broth, anise-flavored liqueur, jalapeno pepper, and red chile pepper to garlic-shallot mixture; bring to a boil. Reduce heat to medium-low and simmer until peppers are softened, about 5 minutes.
- Stir wine, remaining 1 cup beef broth, and basil into broth mixture; simmer.
- Whisk light cream and cornstarch together in a bowl until cornstarch is dissolved; add to broth mixture and bring to a boil. Add mussels and lemon juice to boiling broth mixture and cover stockpot with a lid; cook until shells open, about 5 minutes. Discard any shells that didn't open.
Nutrition Facts : Calories 362.3 calories, Carbohydrate 15.9 g, Cholesterol 67.2 mg, Fat 19.2 g, Fiber 1.6 g, Protein 20.6 g, SaturatedFat 7.2 g, Sodium 876.5 mg, Sugar 2.2 g
MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY
Cook yourself a restaurant-style moules marinière in six simple steps - a splash of white wine, cider or beer gives an extra kick.
Provided by Rick Stein
Categories Main course
Yield Serves 4-6
Number Of Ingredients 9
Steps:
- Wash the mussels under plenty of cold, running water. Discard any open ones that won't close when lightly squeezed.
- Pull out the tough, fibrous beards protruding from between the tightly closed shells and then knock off any barnacles with a large knife. Give the mussels another quick rinse to remove any little pieces of shell.
- Soften the garlic and shallots in the butter with the bouquet garni, in a large pan big enough to take all the mussels - it should only be half full.
- Add the mussels and wine or cider, turn up the heat, then cover and steam them open in their own juices for 3-4 minutes. Give the pan a good shake every now and then.
- Remove the bouquet garni, add the cream and chopped parsley and remove from the heat.
- Spoon into four large warmed bowls and serve with lots of crusty bread.
MUSSELS WITH PERNOD AND CREAM
Categories Milk/Cream Shellfish Appetizer Steam Quick & Easy Mussel Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2; can be doubled
Number Of Ingredients 7
Steps:
- Combine sliced leeks, dry white wine and red bell pepper in large pot. Add mussels. Bring to boil over high heat. Cover pot and cook until mussels open, about 5 minutes. Using tongs, transfer mussels to medium bowl (discard any mussels that do not open). Add whipping cream and Pernod to pot; boil until liquid is slightly reduced, about 4 minutes. Mix in chopped parsley. Return mussels and any accumulated juices to pot. Simmer until mussels are warmed through, about 1 minute; season with salt and pepper. Serve mussels with broth.
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 WITH BASIL CREAM
Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
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 WINE
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.
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 LEMON CREAM
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
- Remove Mussels to serving dish. Discard any unopened mussels.
- In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
- Serve mussels immediately.
STEAMED MUSSELS WITH WINE AND CREAM
Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 27m
Yield 36 mussels, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
- Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
- Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
- Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
- Return juice to pan and bring to boil.
- Allow to reduce then stir in cream and seasonings.
- Spoon this sauce over the mussels and serve with crusty bread.
Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7
MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS
You can't go wrong with mussels cooked in white wine. Make your own garlic butter flavoured with herbs and smoked paprika for the toasts, too - it's so easy
Provided by Rosie Birkett
Categories Dinner, Fish Course, Supper
Time 16m
Number Of Ingredients 15
Steps:
- First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
- Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
- Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.
Nutrition Facts : Calories 598 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 35 grams protein, Sodium 2.8 milligram of sodium
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS WITH WHITE WINE AND PASTA
A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used.
Provided by English_Rose
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Scrub the mussels. Peel and finely chop the garlic. Finely chop the parsley.
- Heat half the butter with the oil, then add the garlic and mussels.
- Pour in the wine, season, cover and cook over a high heat until the mussels open.
- Drain the mussels, keeping the cooking liquid. Remove the mussels from the shells, and discard the shells and any that haven't opened.
- Heat the remaining butter in a pan, and add the mussel juices and the cream.
- Cook gently to reduce to a rich, creamy consistency. Then add the mussels and parsley.
- Cook the pasta in boiling salted water until al dente, then drain and add to the sauce. Toss together over a low heat and serve.
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
MUSSELS IN A CREAMY WHITE WINE GARLIC SAUCE
Some people find the texture of mussels off-putting, but after they've been steaming away in a creamy, buttery sauce they soon start to get super delicious. The best part of a mussel dish always seems to be the same: that last bit of creamy sauce in the bottom of the bowl that gets soaked up with some warm crusty bread. The salty sea-ness from the mussels combined with your sauce always creates the perfect combination.
Provided by Kirsty Scobie & Fenella Renwick
Categories Mains
Time 30m
Number Of Ingredients 12
Steps:
- In a large pot over medium heat, combine butter, onion, and garlic. Sauté until everything is soft, 6 to 10 minutes. Crumble in the vegetable bouillon cube and add the lemon juice.
- Increase heat, toss in mussels and wine, and put the lid on the pot. The wine will make steam and start to cook the mussels. Cook until most of the mussels are open, about 3 minutes.
- Reduce temperature to low and add heavy cream, parsley, and black pepper. Slowly bring up the temperature until the sauce starts to bubble-be careful when adding the cream because if it's too hot it can split.
- Gently simmer until all of the mussels are open, about 2 minutes more. Discard any that refuse to open.
- Serve with a wedge of lemon and lots of crusty bread.
Nutrition Facts : ServingSize 1 serving, Calories 347 kcal, Carbohydrate 11 g, Protein 28 g, Fat 15 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 89 mg, Sodium 837 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 6 g
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