New Zealand Steamed Mussels Food
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
NEW ZEALAND STEAMED MUSSELS
Make and share this New Zealand Steamed Mussels recipe from Food.com.
Provided by lina_sellstedt
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Steam mussels in all ingredients, but cream, under cover until opened.
- Once opened remove mussels and pour in cream in the "mussel stock".
- Heat and pour over mussels.
Nutrition Facts : Calories 571, Fat 19.5, SaturatedFat 5.6, Cholesterol 156.7, Sodium 1444, Carbohydrate 23.9, Fiber 0.4, Sugar 1.8, Protein 60.5
STEAMIN' MUSSELS
New Zealand is a large producer of mussels from the South Pacific, so the New Zealanders sure know how to cook them. Make them their way for guaranteed sweet, plump mussels every time. Please note that whenever we cook mussels, they need to be cleaned first. To clean mussels for cooking, wash them under running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.
Provided by JackieOhNo
Categories Mussels
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 5
Steps:
- In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil. Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open. Do not over cook the mussels. Discard any mussels that do not open by themselves.
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