OVEN-STEAMED MUSSELS WITH GARLIC AND WHITE WINE
Mussels in a buttery, garlicky white wine broth make a simple and elegant supper.
Categories Dinner
Yield 2 to 4
Number Of Ingredients 11
Steps:
- Set an oven rack in the lowest position and preheat the oven to 500°F.
- Set a large roasting pan on the stovetop over medium heat. Add the oil, garlic, and red pepper flakes and cook, stirring constantly, until fragrant, 30 to 60 seconds. Do not brown. Add the wine, thyme, and bay leaves and boil until slightly reduced, about 1 minute.
- Stir in the salt and mussels. Cover the pan tightly with aluminum foil (remember the edges of the pan will be hot) and transfer to the oven. Roast until the majority of the mussels have opened, about 15 minutes.
- Remove the pan from the oven, and place a dishtowel over the handle to remind yourself that it's hot. Discard any unopened mussels. Using a wooden spoon, push the mussels to the edges of the pan. Add the butter to the center and stir until melted. Discard the thyme sprigs and bay leaves and stir in the parsley. Spoon the mussels and wine broth into bowls and serve with bread.
- Note: When a recipe calls for dry white wine, the best options are Sauvignon Blanc, Pinot Grigio, or unoaked Chardonnay. Select a bottle that is inexpensive but still good enough to drink.
- Note: Most markets sell farm-raised mussels, which are easy to clean - in fact, they are usually already scrubbed and debearded. However, it's still a good idea to clean them prior to cooking. Simply put them in a colander and run them under cold running water, using your hands or a scrubbing brush to remove any sand or debris. If beards (the little tuft of fibers the mussel uses to connect to rocks or pilings) are present, cut or scrape them off with a paring knife, or use your fingers to pull them sharply down toward the hinged point of the shells. The mussels should be tightly closed. If you see a mussel that is open, tap it gently against the counter; in a live mussel, this will trigger a reaction to close its shell. If the mussel doesn't slowly close, it has died and should be discarded. Discard any mussels with cracked shells as well.
Nutrition Facts :
MUSSELS IN GARLIC BUTTER
This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.
Provided by Tisme
Categories Mussels
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter with the garlic and parsley in a bowl and set aside.
- Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
- Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
- Dot generously with the garlic butter and grill until the butter has melted.
- Serve the mussles on their own or in the wine broth.
MUSSELS, OVEN ROASTED WITH GARLIC BUTTER SAUCE
These are lick the shell good! We eat a lot of sea food. Mussels are one of our favorites! These are full of flavor, but very simple to make. I like them served with a simple pasta!
Provided by Jessica Hannan
Categories Roasts
Time 40m
Number Of Ingredients 3
Steps:
- 1. Turn oven to 450*. Place butter in large heavy skillet and cover with a lid. Place in oven. Slice garlic as thinly as possible
- 2. Once butter starts to smoke, remove lid, add mussels and garlic to the pan.
- 3. Roast for 10 minutes.
- 4. Enjoy!
OVEN-ROASTED MUSSELS WITH GARLIC-HERB BUTTER
Steps:
- Mix first 8 ingredients in small bowl. Season herb butter with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.) Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 500. Brush bread on both sides with oil; place on baking sheet. Place bread on top oven rack; toast until golden, turning once, about 5 minutes per side. Meanwhile, place mussels in wide ovenproof pot. Cover, place on bottom oven rack, and roast just until mussels open, about 5 minutes. Remove pot from oven and discard any mussels that did not open. Add herb butter to mussels; stir until melted. Season to taste with ground black pepper. Divide mussels and juices from pot among 4 bowls. Sprinkle with additional chopped chives. Top each serving with sourdough toast and serve.
MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER
This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the juices. Great with a crisp, chilled white wine such as Muscadet, Sancerre, or Sauvignon Blanc. Makes 6 servings as an appetizer, or about 3 main dish servings. From Williams-Sonoma. Bon appetit!
Provided by BecR2400
Categories Mussels
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
- Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
- Make the green garlic butter, if using. (see recipe #299317,optional).
- Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
- Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
- Transfer to a platter and serve at once, with the lemon wedges on the side.
- Good with a crisp, chilled white wine such as Muscadet or Sancerre!
- Note: Makes six servings as an appetizer, or about three main dish servings.
Nutrition Facts : Calories 714.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 127.3, Sodium 1638.3, Carbohydrate 59.2, Fiber 1.5, Sugar 3.1, Protein 62.1
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
MUSSELS WITH PARSLEY AND GARLIC
Categories Garlic Shellfish Appetizer Bake Steam Quick & Easy Wheat/Gluten-Free Mussel Spring Gourmet Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4 as a first course or 2 as a main course
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)
OVEN ROASTED MUSSELS
I found this recipe in one of my Bon Appetit magazines. It is so delicious. It is a true treat, as mussels can be expensive.
Provided by Leilani
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees.
- Position 1 rack in bottom third of oven and the other rack in top third of oven.
- Mix 1st seven ingredients in a small bowl; season with salt and pepper.
- Brush bread on both sides with olive oil; place on top baking rack in oven.
- Place mussels in wide oven-proof pot; cover and put on bottom rack.
- Roast mussels until mussels open, about 5-9 minutes.
- Watch bread until it is lightly toasted.
- Remove any mussels that did not open.
- Add herb butter and stir until melted.
- Divide mussels and juices among bowls and sprinkle with remaining chopped chives.
- Serve with bread.
Nutrition Facts : Calories 423.9, Fat 30.1, SaturatedFat 10.1, Cholesterol 94, Sodium 732.1, Carbohydrate 10.2, Fiber 0.1, Sugar 0.1, Protein 27.4
BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
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