THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.
Provided by J. Kenji López-Alt
Categories Appetizers and Hors d'Oeuvres Mains Quick Dinners
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Melt 1 tablespoon butter in a large saucepan over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
- Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
- Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.
Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
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.
MUSSELS IN CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
SAUTEED MUSSELS
Steps:
- Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
- Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
SAUTEED MUSSELS WITH BEER AND LEMONGRASS
Steps:
- Put the olive oil in a medium skillet over high heat. Once the oil is hot add the mussels and cook for 1 minute.
- Reduce the heat to medium and add the bell pepper, garlic, lemongrass and shallots. Stir for 1 minute and then add the beer, cream, peas, basil, lemon juice, crab base and hot sauce. Continue to stir until the mussels are completely open, then let simmer until the sauce is reduced by a quarter, 3 to 4 minutes. Serve with crusty French bread, if desired.
SAUTEED MUSSELS
Steps:
- In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' 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.
SAUTéED COD WITH POTATOES IN CHORIZO-MUSSEL BROTH
This recipe came to The Times in 2002 from the French chef Eric Ripert, whose cooking at Le Bernardin carries flavors reminiscent of his culinary training near the Spanish border. Quickly sautéed cod is placed on a bed of potatoes with a savory, supple broth ladled over. It takes not too much time, and it is delicious.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Heat oven to 350 degrees. Brush unpeeled garlic with a teaspoon of olive oil, wrap in foil, bake 40 minutes. Meanwhile, place potatoes in pot of salted water to cover, bring to a boil, and cook over medium heat until very tender, about 30 minutes.
- Heat 1 tablespoon olive oil in 3-quart saucepan. Add sliced shallots and sliced garlic, cook over low heat until soft but not colored, add wine, bring to a simmer and add mussels. Cover and cook until mussels open, about 3 minutes. Drain through a fine sieve, and reserve cooking liquid. Shuck mussels and reserve, covered. Clean pan.
- Place 2 tablespoons oil in mussel pan. Add minced shallots and minced garlic. Sauté until soft. Add chorizo, and sauté until starting to brown. Add clam juice and mussel cooking liquid. Bring to a simmer, add 1 branch each thyme and rosemary, remove from heat, add shucked mussels, and set aside, covered.
- When roasted garlic is done, remove it from foil, and peel cloves. When potatoes are done, drain them, and return them to cooking pot. Mash with a fork, adding roasted garlic cloves, butter, and 4 tablespoons olive oil. Place over low heat, fold in 4 tablespoons parsley, add 2 teaspoons lemon juice and season to taste with salt. Set aside over very low heat.
- Pat fish dry, and season with salt and pepper on both sides. In heavy skillet large enough to hold fish without crowding, add remaining oil. Place over high heat. When oil is hot, sauté fish, turning once, until golden brown, 4 to 5 minutes on each side.
- Reheat chorizo-mussel broth over low heat, and add remaining lemon juice. Remove thyme and rosemary, and add remaining parsley.
- To serve, place a portion of potatoes in center of each of four shallow soup plates. Place a portion of fish on potatoes. Spoon broth, chorizo and mussels around potatoes, and garnish with thyme and rosemary.
Nutrition Facts : @context http, Calories 941, UnsaturatedFat 39 grams, Carbohydrate 49 grams, Fat 57 grams, Fiber 7 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1547 milligrams, Sugar 5 grams, TransFat 0 grams
SAUTEED MUSSELS (MEJILLONES SALTEADOS)
Make and share this Sauteed Mussels (Mejillones Salteados) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the mussels in a skillet with the water and the lemon slice.
- Bring to a boil and remove the mussels as they open; do not overcook.
- Discard the shells and drain the mussel meat on paper towels.
- Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
- Add the onion and garlic; saute slowly, covered, for about 5 minutes.
- Remove from the heat; stir in the parsley, paprika, and chile pepper.
- Return the skillet to the heat and add the mussels (with their accumulated juices).
- Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
- The mussels are also good at room temperature.
Nutrition Facts : Calories 250.7, Fat 21.9, SaturatedFat 3.1, Cholesterol 20.2, Sodium 208.2, Carbohydrate 4.9, Fiber 0.4, Sugar 0.8, Protein 8.8
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- Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
- Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.
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