Roasted Mussels Food

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OVEN-ROASTED MUSSELS WITH FRESH SPINACH



Oven-Roasted Mussels With Fresh Spinach image

Mussels don't have to be steamed. They will pop open in a hot, dry cast iron skillet on a grill or in the oven. In this dish they are first tossed with garlic, olive oil and wine, then roasted along with the marinade in a pan in a hot oven. You may have to do this in batches, depending on the size of your skillet or baking dish. I like to use cast iron or enameled cast iron. This particular recipe is inspired by one in "The Mozza Cookbook," by Nancy Silverton. Served over a generous bed of steamed spinach, this is a beautiful dish. If you have leftovers, remove the mussels from the shells, chop the spinach and toss with pasta.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 9

3 1/2 pounds black mussels
2 tablespoons extra virgin olive oil
2 to 4 garlic cloves (to taste), minced
1/2 cup dry white wine
1 pound roma tomatoes, seeded and finely chopped
1/4 to 1/2 teaspoon red pepper flakes
1/4 cup minced flat-leaf parsley
Salt and freshly ground pepper to taste
2 generous bunches fresh spinach (about 1 1/4 to 1 1/2 pounds), stem ends trimmed away, washed well in 2 rinses of water

Steps:

  • Preheat the oven to 400 degrees. Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards -- the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
  • Combine all of the ingredients in a large bowl and toss with the mussels. Refrigerate for 10 minutes.
  • Arrange the mussels, pointed ends up, in a single layer in a cast iron skillet and/or a heavy baking dish. Spoon the marinade left in the bowl over the mussels and place in the preheated oven. Bake for about 10 minutes, until most of the mussels have opened.
  • Meanwhile, steam the spinach in a large pot above 1 inch of boiling water until tender, about 5 minutes. Remove from the heat, arrange on a large round platter, and season with a little bit of coarse sea salt and pepper.
  • Arrange the mussels that have opened on top of the spinach and return the pan to the oven for another 5 minutes. Remove from the heat and discard any mussels that have not opened. Arrange all of the mussels on top of the spinach, pour the juices in the pan over the mussels and spinach, sprinkle on the parsley and serve over a bed of steamed spinach, with crusty bread.

Nutrition Facts : @context http, Calories 491, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 17 grams, Fiber 6 grams, Protein 53 grams, SaturatedFat 3 grams, Sodium 1650 milligrams, Sugar 4 grams

ROASTED MUSSELS



Roasted Mussels image

This recipe for roasted mussels, courtesy of Sam Hayward of Fore Street, brings the delicious taste of the sea to any meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 12

2 pounds fresh blue mussels, debearded and rinsed
1 1/2 ounces whole almonds, skin on
3 1/2 tablespoons unsalted butter
1 1/2 tablespoons finely minced shallots
2 cloves garlic, finely minced
6 tablespoons dry white wine, such as Sauvignon Blanc
1 tablespoon fresh lemon juice
1 1/2 tablespoons chopped fresh flat-leaf parsley
1/4 teaspoon chopped fresh thyme leaves
1 tablespoon chopped fresh chervil leaves
Coarse sea salt and freshly ground pepper
Crusty bread, for serving

Steps:

  • Preheat oven to 400 degrees. Spread almonds in an even layer on a baking sheet. Transfer baking sheet to oven and roast until fragrant, about 5 minutes; let cool. Coarsely chop almonds by hand or pulse in a food processor.
  • Place a 5 1/4 quart nonreactive cast-iron roasting pan over medium heat. Add 1 tablespoon butter and cook until melted. Add shallots and garlic, cooking until translucent, 2 to 3 minutes. Add wine and lemon juice, bring to a boil, and immediately remove from heat. Toss in herbs and almonds; season with salt and pepper.
  • Increase oven temperature to 450 degrees. Arrange mussels in the roasting pan in no more than two even layers. Cut remaining 2 1/2 tablespoons butter into pieces and place over mussels. Transfer to oven and roast, tossing mussels to coat, every 3 to 4 minutes, until mussels have opened and sauce is creamy. Serve immediately with bread for dipping.

OVEN ROASTED MUSSELS



Oven Roasted Mussels image

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

1/4 cup butter
2 tablespoons shallots, minced
1 tablespoon fresh Italian parsley, chopped
1 tablespoon chives, chopped
1 tablespoon lemon juice
2 garlic cloves, minced
2 teaspoons fresh thyme, chopped
French bread, sliced
1/4 cup olive oil
2 lbs fresh mussels, debearded
additional chopped chives (to garnish)

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

ROASTED MUSSELS WITH SPICY PORK SAUSAGE



Roasted Mussels with Spicy Pork Sausage image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive oil
1 cup finely chopped onion
4 ounces Spanish chorizo, chopped
2 cups canned crushed tomatoes, with their juice
1 cup dry white wine
Kosher salt and freshly ground black pepper
2 pounds mussels, rinsed, scrubbed, and de-bearded
1 cup chicken stock or dry white wine
4 lemon wedges, for garnish

Steps:

  • Tomato Sauce:
  • To make the tomato-sausage base, put a saucepan over medium-high heat and add the oil. Add the onions and cook until translucent, stirring, about 2 to 3 minutes. Add the chorizo and saute for 1 to 2 minutes. Add the tomatoes and wine, reduce the heat to a simmer, and simmer gently until slightly thickened and reduced, about 10 to 15 minutes. Season, to taste, with salt and pepper. Keep the tomato base warm while you cook the mussels.
  • Mussels:
  • Put the mussels in a large skillet or wok over high heat, add the stock or wine, and cover with a lid. Cook the mussels until they open, about 5 minutes. Remove the lid, and pour the tomato-sausage base over the mussels. Cook for 1 to 2 minutes, until fully heated through. Divide the mussels among 4 shallow soup bowls and serve immediately, garnished with lemon wedges.

MUSSELS, OVEN ROASTED WITH GARLIC BUTTER SAUCE



Mussels, oven roasted with garlic butter sauce image

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

2 lb frozen, cleaned mussels in shell
1 stick butter,
4 clove garlic, thinly sliced

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!

MUSSELS PROVENCAL



Mussels Provencal image

A tomato sauce recipe for mussels is great if you don't like the usual wine recipes (like me!). There is no salt or butter. Here's a tip to make sure mussels are fresh: tap the opening of the mussel on a hard surface, if the shell closes you've got yourself some nice fresh mussels!

Provided by Corinne Hobin

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 13

1 (12 ounce) package fettuccini pasta
1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
1 (16 ounce) can diced tomatoes
1 teaspoon tomato paste
5 fresh mushrooms, chopped
1 teaspoon dried basil
½ teaspoon dried oregano
1 teaspoon dried tarragon
36 raw green-lipped mussels
½ cup olives
2 fresh tomatoes, chopped

Steps:

  • Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.
  • Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.
  • Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.
  • Serve mussels and sauce over pasta.

Nutrition Facts : Calories 309.9 calories, Carbohydrate 50.3 g, Cholesterol 16.1 mg, Fat 5.5 g, Fiber 4.1 g, Protein 15.6 g, SaturatedFat 0.8 g, Sodium 325.5 mg, Sugar 6.6 g

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

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

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

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.

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