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
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.
BLUE CHEESE MUSSELS
Make and share this Blue Cheese Mussels recipe from Food.com.
Provided by Millereg
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients in a covered pot.
- Cook until all mussels open, then enjoy!
MUSSELS WITH BLUE CHEESE
Steps:
- In a medium saucepan, heat butter until melted over medium-high heat. Add bacon and cook for 2 minutes. Stir in shallots and cook for 1 minute. Add mussels and cider and bring to a boil. Cook, covered, for 2 minutes. Stir in cheese, reduce heat to medium and cook until mussels are open, about 2 minutes more. Stir in parsley. Serve immediately.
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MUSSELS RECIPE WITH BLUE CHEESE - A SPICY PERSPECTIVE
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- Rinse and check all the mussels. If they are cracked, throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds, throw them out! One bad mussel can spoil the whole pot.
- Heat the oil in a saute pan over medium-high heat. Cook the bacon until the fat is rendered and it is slightly browned. Remove the bacon and set aside.
- Add the shallots and saute 1-2 minutes. Then add the mussels and toss together. Add the white wine and lemon juice and toss together.
- When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach.
MUSSELS WITH BLUE CHEESE - BIGOVEN.COM
When mussels start to open, add the blue cheese and melt into the sauce. When all your mussels are open transfer to a bowl with tongs. then add the juices …
From bigoven.com
4.9/5 (7)Category Main DishCuisine FrenchTotal Time 20 mins
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4.9/5 (7)Category Main DishCuisine FrenchTotal Time 20 mins
MUSSELS WITH BLUE CHEESE | METRO
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From metro.ca
4/5 (6)Total Time 30 minsServings 4
From metro.ca
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MUSSELS WITH CHEDDAR & ALE | CANADIAN GOODNESS
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Servings 4Energy 359 CaloriesCarbohydrate 12 gFat 18 g
From dairyfarmersofcanada.ca
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MUSSELS WITH BLUE CHEESE & BACON RECIPE ON FOOD52
Add a cup of wine, half a cup of parsley and half of the blue cheese. As soon as the cheese melts, add the remaining wine, salt & pepper. When the …
From food52.com
Servings 2-4Category Entree
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Servings 2-4Category Entree
MUSSELS WITH BLUE CHEESE | CANADIAN GOODNESS
Preparation. In a large saucepan, melt the butter and sauté the shallots over a medium heat for 3 to 4 minutes. Add the parsley, thyme, bay leaf, and the beer. Season with salt and pepper to taste. Increase the heat to high and bring to the …
From dairyfarmersofcanada.ca
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10 BEST MUSSELS WITH CHEESE RECIPES - YUMMLY
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MUSSELS WITH BLUE CHEESE (MOULES AU ROQUEFORT) – …
The blue cheese makes the mussels seem sweeter, and the lovely sauce is great to mop up with bread. I will definitely make this again! I based my recipe upon this one in French that I found online and seemed to make sense to …
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- Rinse the mussels under cold running tap water. Brush them clean and scrape off any sediments on the shells using a sharp knife. Then rinse the mussels again and let them drain at room temperature.
- Peel the garlic clove and chop it up very finely. Add the unsalted butter to a medium saucepan and add the chopped garlic.
- Place the pan over medium heat and gently fry the garlic in the melted butter for 2 minutes. Then add the diced carrot, celery and yellow onion to the pan as well. Season with a little pinch of pepper.
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MOULES AU ROQUEFORT (MUSSELS IN ROQUEFORT SAUCE)
It is a type of blue cheese, but it is so much more distinct in my opinion. I only use 100 grams, and stir the sauce as it melts into the liquid. The roquefort sauce is not thick, but if …
From cookingtoentertain.com
Cuisine FrenchTotal Time 15 minsServings 2
From cookingtoentertain.com
Cuisine FrenchTotal Time 15 minsServings 2
- In a pot on medium high heat add the butter, shallot, smashed garlic, celery leaves, and plucked rosemary. Saute everything for a few minutes. Toss in the thyme sprig, rosemary sprig, and celery stalk all tied together with butchers twine. Let saute for another minute stirring constantly.
- Put on high heat and toss in all the mussels and the white wine. Give everything a good mix, and when the wine starts to boil (after about 1 minute) put on the lid and turn the heat down low. Do not open for 5 minutes.
- After 5 minutes take off the lid and use a slotted spoon/ladle/spider to remove all the mussels into another bowl. Turn the heat of the pot back up, add the heavy cream, and the roquefort blue cheese. You can also add black pepper here if you wish. Stir until everything is reduced just slightly. While you are doing this you can pan sear some thick sliced bread in olive oil.
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From foodandwine.com
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- Rinse mussels, discarding any with open or broken shells and pulling off any of the beards (strings coming out of the mussels).
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MUSSELS WITH BLUE CHEESE AND SUN-DRIED TOMATOES | METRO
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MUSSELS WITH BLUE CHEESE (MOULES AU ROQUEFORT)
When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.
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