Steamed Mussels I Food

EASY "6" INGREDIENT STEAMED MUSSELS IN BEER

Steps:

• Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
• If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
• Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
• Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
• Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.

STEAMED MUSSELS IN WHITE WINE

Steps:

• Place shallot, onion, wine, butter, and vinegar in a large heavy pot. Add mussels, cover, and bring to a boil. Cook, gently shaking pot once or twice, until mussels open, 3-5 minutes (discard any mussels that don't open).
• Set a strainer lined with a double layer of cheesecloth over a bowl; set aside. Using a slotted spoon, transfer mussels to a large bowl. Pour mixture in pot through prepared strainer. Season broth with pepper and pour over mussels. Sprinkle with parsley.

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

STEAMED MUSSELS I

Steps:

• Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

EASY STEAMED MUSSELS

Steps:

• Scrub and clean the mussels and remove the beards on the mussels by pulling them off. Drain and set aside.
• Heat up a skillet on medium heat. Add the olive oil. Saute the garlic a few times before adding the mussels. Stir and toss the mussels. Add the white wine and diced tomato. Cover the skillet with its lid and steam for 1 minute or until all mussels are open.
• Add the lemon juice, salt (to taste) and parsley. Stir to combine well. Serve hot.

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.

SIMPLE STEAMED MUSSELS

Steps:

• Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
• Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
• Serve the mussels with a rustic piece of grilled bread.

STEAMED MUSSELS

Steps:

• In a large pot combine spaghetti sauce, wine, garlic and bay leaf.
• Bring the ingredients to a boil.
• Add the fresh muscles and steam until they have opened- this takes approximately 3 to 5 minutes.
• Discard any muscles that did not open.
• Serve with a baguette or any form of bread for absorbing the sauce.

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 IN COCONUT CURRY SAUCE

Steps:

• Keep the mussels refrigerated until you're ready to use. Once ready, place them in a large bowl of ice cold water. Scrub the outsides of the mussels and remove the string (or "beard") by using a towel or paper towel to pull it out. Discard any mussels that have opened already. Keep the mussels in the ice water.
• Heat a large skillet or wok over medium heat and add the butter and olive oil. Once it's melted, stir in the onions, garlic, salt and pepper. Stir and cook for 5 minutes, until slightly softened. Stir in the curry paste and continue to stir until it's distributed throughout the entire pan of onions. Cook for 5 more minutes. Stir in the coconut milk and stock, stirring until it's smooth. Bring the mixture to a simmer, stirring continuously. Reduce the heat to medium low. Add the mussels and toss. Cover the skillet and cook just until the mussels open, about 5 to 6 minutes. Garnish with the sliced green onions. Stir the mussels well so the broth makes it into the shells. Serve immediately with baguettes or thin fries.

STEAMED MUSSELS IN TEQUILA CHIPOTLE BROTH

Steps:

• Serving suggestions: toasted bread and lime wedges
• In a large, hot, saute pan, add 1 tablespoon of oil and heat until it smokes, add the sliced garlic shaking the pan quickly so as not to burn the garlic, cook for approximately 30 seconds. Add the onions and tomatoes and cook for 3 minutes.
• Add the mussels tossing them in the pan to coat. Remove the pan from the heat and add the tequila and stock. Return the pan to the heat, cover the pan and cook for 5 minutes or until the mussels start to open. Add the chipotle and the cilantro and cook for 3 minutes. Discard any mussels that did not open. Taste and add salt and pepper, to taste.
• Serve with toasted bread and lime wedges.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC

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.

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.