Steamed Fresh Mussels In A Creamy Broth Food

STEAMED CLAMS OR MUSSELS IN SEASONED BROTH

Steps:

• In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
• Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
• Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
• Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
• Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
• Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
• Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
• Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
• Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z

STEAMED MUSSELS WITH WHITE WINE BROTH

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.

STEAMED MUSSELS

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.

CLASSIC FRENCH MUSSELS

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

STEAMED MUSSELS WITH WINE AND CREAM

Steps:

• Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
• Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
• Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
• Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
• Return juice to pan and bring to boil.
• Allow to reduce then stir in cream and seasonings.
• Spoon this sauce over the mussels and serve with crusty bread.

STEAMED MUSSELS WITH CIDER, SPRING ONIONS & CREAM

Steps:

• Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
• Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
• Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.

STEAMED MUSSELS IN SAFFRON WINE BROTH

Steps:

• In a deep saucepan, bring wine, saffron, shallots, and parsley to a boil.
• Add the mussels, cover and simmer for 10-12 minutes or until shells have opened (mussels will be firm but tender).
• Serve the mussels with their broth and lemon halves.

CREAMY GARLICKY MUSSELS

Steps:

• Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
• Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
• Serve with plenty of crusty French bread to dip in the sauce.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

STEAMED FRESH MUSSELS IN A CREAMY BROTH

Steps:

• Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
• Discard any shells that are open!
• Peel the onion and slice into rings.
• Trim and wash the celery and cut into slices.
• In a large skillet, heat the oil over medium heat.
• Add the onion, and saute until translucent.
• Add the celery and sautee briefly.
• Peel and crush the garlic and add it to the skillet.
• Add the mussels and vegetable stock and bring to a boil.
• Cover tightly and cook for about 8 minutes.
• Remove the mussels when all the shells have opened and keep warm.
• Pass the liquid through a fine strainer into a clean saucepan.
• Cook over high heat until reduced to about 1/3 of original volume.
• Stir in the Sour Cream and just heat through.
• Season with salt and pepper.
• Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
• Sprinkle the parsley over the sauce.
• Place mussels in sauce and serve hot with crusty bread for dipping.

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove "beard" from each mussel. Tap any open mussels gently a few times: if they don't close, discard them. Discard any with broken shells.
• Heat oil in a 6 to 8-quart stockpot. Saute the onion, garlic, and thyme for at least 5 minutes. 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. Serve with rice and grilled garlic bread to sop up the broth.