STEAMED MUSSELS WITH LOVAGE
Provided by Sara Dickerman
Categories appetizer
Time 5m
Yield Serves 2 as a main course, 4 as an appetizer
Number Of Ingredients 8
Steps:
- In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper. Add 2 tablespoons of the lovage.
- Cover and place over high heat until most of the mussels open. Shake the pan and continue to cook for 1 minute. Transfer to a serving bowl; sprinkle with the remaining lovage. Serve with bread.
MUSSELS WITH FENNEL AND LOVAGE
When gooseberries are in season, Redzepi juices them to flavor this dish. Verjus (a tart bottled juice made from unripe grapes) or a combination of white grape juice and cider vinegar make great substitutes.
Provided by René Redzepi
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Heat a large heavy pot over high heat until very hot. Add mussels, fennel, verjus, and wine. Cover and cook, stirring frequently, until mussels fully open (discard any that do not open). Using a slotted spoon, transfer mussels and fennel to a serving platter.
- Simmer liquid in pot for 1 minute; whisk in butter and 1/2 cup lovage leaves. Season to taste with salt and pepper (and additional vinegar if using grape juice). Spoon over mussels, leaving any sediment behind. Garnish mussels with remaining 1/2 cup lovage leaves and serve immediately.
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
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.
MUSSELS STEAMED WITH FENNEL, LOVAGE AND CHERRY TOMATOES
Make and share this Mussels Steamed With Fennel, Lovage and Cherry Tomatoes recipe from Food.com.
Provided by Chef mariajane
Categories Mussels
Time 16m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Scrub mussels; discard any that do not close. Set aside.
- In Dutch oven, heat oil over medium-high heat; cook fennel, shallots and garlic, stirring occasionaly, until softened, about 4 minutes.
- Stir in tomatoes, salt and pepper; cook, stirring, just until tomatoes begin to break up, about 3 minutes.
- Stir in lovage and wine; boil for 1 minute, scraping up browned bits. Add mussels; cover and boil until mussels open, about 8 minutes.
- Use slotted spoon, transfer mussels to deep bowl, discarding any that do not open. Pour sauce over mussels.
Nutrition Facts : Calories 310.5, Fat 12.1, SaturatedFat 1.9, Cholesterol 63.7, Sodium 817.5, Carbohydrate 16.2, Fiber 1.9, Sugar 2.2, Protein 28.4
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