STEAMED MUSSELS WITH WHITE WINE BROTH
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 40m
Yield Makes 2 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
- Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Nutrition Facts : Calories 510, Protein 48 g, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 133 mg
MUSSELS WITH GARLIC BUTTER
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Categories Dairy Garlic Shellfish Appetizer Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mussel Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
- Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE
Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
- Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
- Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
- Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
- Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
POACHED MUSSELS FOR TWO
Buying live mussels at the grocery store is a great way to make sure you have fresh seafood! This is simple gourmet meal that comes together quickly. Use the empty half of the shells like a spoon to scoop up some sauce and remove the mussel from the other side. Make sure there is plenty of French bread to sop up the extra sauce.
Provided by ctrmom
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Scrub mussels with a brush under cool running water, and remove beards. Discard any opened or cracked mussels. They are dead.
- Bring broth and red wine vinegar to a boil in a large pan with a lid. Add mussels and reduce heat. Simmer 8-10 minutes or until shells open, shaking the pan occasionally. Transfer mussels to a dish.
- Add the remaining ingredients, except butter, to the broth in the pan. Cook over high heat until the until the liquid is reduced by about half.
- Remove from heat. Whisk in butter until melted. Pour sauce over mussels.
Nutrition Facts : Calories 398.6, Fat 28.1, SaturatedFat 15.6, Cholesterol 114.8, Sodium 1098.9, Carbohydrate 10.2, Fiber 0.5, Sugar 1.2, Protein 25.9
POACHED SALMON FOR TWO
This is another wonderful and healthy dish from Dr.Andrew Weil. No more words are needed, just try his fish.
Provided by Happy Harry 2
Categories Vegetable
Time 30m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cut salmon into individual portions. Place in a large skillet, the carrot, onion, celery, lemon slices, parsley and bay leaves.
- Add fish, cold water to cover, salt, wine and lemon juice.
- Bring water to a boil, uncovered.
- Lower heat to a simmer and let fish cook for 5 minutes.
- Turn off the heat and leave fish undisturbed for 10 minutes. Then remove carefully to a serving platter.
- Th salmon will be perfectly done. Serve it hot or cold.
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