LEMON AND GARLIC STEAMED MUSSELS
Provided by Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
- 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
- 3. SERVE immediately with crusty bread for dunking.
BEER-STEAMED MUSSELS WITH CHORIZO
Steps:
- Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
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.
SPICY STEAMED MUSSELS WITH GARLIC BREAD
Provided by Mario Batali
Yield Serves 4
Number Of Ingredients 12
Steps:
- Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.
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.)
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
GARLIC STEAMED MUSSELS
Make and share this Garlic Steamed Mussels recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In Dutch oven, bring wine and water to a boil over high heat.
- Add mussels; return to a boil.
- Reduce heat to low and simmer covered 3 minutes or until mussels open.
- With slotted spoon, remove mussels to large bowl; discard any unopened shells.
- Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels.
- Reserve enough liquid to equal 1 1/2 cups.
- Rinse and wipe pot clean.
- In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat.
- Pour over mussels. Serve with bread.
Nutrition Facts : Calories 106.7, Fat 2.1, SaturatedFat 0.4, Cholesterol 26.9, Sodium 276.6, Carbohydrate 4.3, Sugar 0.3, Protein 11.4
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO
Provided by Food Network
Yield 2 servings
Number Of Ingredients 8
Steps:
- In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.
STEAMED MUSSELS WITH WHITE WINE AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
MUSSELS MARINATED IN GARLIC AND HERBS
Make and share this Mussels Marinated in Garlic and Herbs recipe from Food.com.
Provided by Alia55
Categories Mussels
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Discard any mussels that are not tightly closed.
- Remove beard and any hair like bits from the mussels.
- Wash mussels very well, scrubbing with a hard bristle brush.
- Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
- Remove mussels from water and discard any that do not open.
- Strain cooking liquid and reserve.
- Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
- Place mussels in half shell and arrange on a platter.
- Drizzle with sauce.
Nutrition Facts : Calories 578.2, Fat 30.5, SaturatedFat 4.7, Cholesterol 127.3, Sodium 1307.1, Carbohydrate 18.4, Fiber 0.4, Sugar 0.1, Protein 54.6
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
STEAMED GARLIC AND HERB MUSSELS
Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.
Provided by Latchy
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrub mussels remove beards.
- Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
- Add mussels, juice and wine, bring to boil.
- Cook covered about 5 minutes until mussels open.
- (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
- Return mussels to pan and simmer until heated through.
- Have some crusty bread to wipe up the liquid.
MUSSELS WITH GARLIC AND FINES HERBES
Steps:
- Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
- In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
- Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.
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- Add parsley, thyme, and mussels to the pot. Pour wine over top, cover, and cook over high heat until the mussels open (about 4-5 minutes). Shake the pot frequently as the mussels cook to make sure that they steam evenly.
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- Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic. Season with a few pinches of salt and pepper, and cook for 2-3 minutes, until softened and fragrant.
- Add the mussels, broth, and wine to the pot and cover with a lid. Cook the mussels for 5 minutes, shaking the pot every few minutes to evenly distribute the heat.
- Remove the lid and check for any unopened mussels; if the majority are still closed, cover with the lid for another 2 minutes, then check again. Once most of the shells are open, discard any that have remained closed.
- Transfer to a large serving bowl (don't forget the cooking liquid!), garnished with chopped parsley and red pepper flakes, and serve with crusty bread or French fries, for French moules frites, on the side to soak up the broth. For proper mussel eating etiquette, place a separate bowl on the table for discarding empty shells.
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