STEAMED MUSSELS
Recipe video above. Mussels are highly underrated - they're cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!
Provided by Nagi
Categories Mussels
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy pot over medium heat, melt butter.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
- Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
- Stir in tomatoes, add mussels stir to coat in sauce a bit.
- Cover, lower heat to medium high and cook, shaking pot once or twice.
- The mussels are cooked when they are open - around 6 to 8 minutes.
- Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
- Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Nutrition Facts : Calories 272 kcal, Carbohydrate 11 g, Protein 16 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 463 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
STEAMED MUSSELS IN WHITE WINE
Steps:
- Serve in large bowls with the cooking liquid, along with plenty of crusty bread for soaking up the fragrant sauce. A separate bowl for the empty shells will also come in handy.
Nutrition Facts : Calories 931 kcal, Carbohydrate 41 g, Cholesterol 285 mg, Fiber 1 g, Protein 109 g, SaturatedFat 11 g, Sodium 1772 mg, Sugar 3 g, Fat 32 g, ServingSize 4 Servings, UnsaturatedFat 0 g
STEAMED MUSSELS WITH WHITE WINE BROTH
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 40m
Yield Makes 2 generous servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 510, Protein 48 g, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 133 mg
STEAMED MUSSELS IN WHITE WINE
Provided by Bon Appétit Test Kitchen
Categories Onion Steam Quick & Easy Dinner Mussel White Wine Boil Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 10
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 IN SAFFRON WINE BROTH
From one of my handwritten cards from a while ago. No reference as to source. This is for a quart of mussels and serves 1 so increase as needed.
Provided by Oolala
Categories Mussels
Time 20m
Yield 1 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 767.6, Fat 13.9, SaturatedFat 2.6, Cholesterol 168, Sodium 1744.5, Carbohydrate 47.6, Fiber 5.6, Sugar 2.4, Protein 74.3
STEAMED MUSSELS WITH WINE AND CREAM
Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 27m
Yield 36 mussels, 4-6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7
STEAMED CLAMS OR MUSSELS IN SEASONED BROTH
Simmer your choice of shellfish in one of our homemade seasoned broths for an easy and healthy seafood supper.
Provided by wp
Number Of Ingredients 4
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
Nutrition Facts :
MUSSELS WITH WHITE WINE AND GARLIC
Steamed mussels recipe with white wine, shallots, garlic and butter. The best mussels could not be easier to make at home with this simple and delicious recipe.
Provided by Steve Cylka
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
- Add the whit wine and increase the heat to high.
- Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
- Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.
- Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.
- Stir again and serve warm with toasted fresh bread.
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.
STEAMED MUSSELS WITH WHITE WINE AND PARSLEY
Steps:
- Wash and sort the mussels, pulling off any pieces of protruding beard. Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat. Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 minutes more. Leave the lid on the pot and holding down the lid with a kitchen towel. Shake pot to redistribute the mussels. Put the pot back on the heat for 2 minutes more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 minutes more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind. Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper. Heat the broth for a 1or 2 and ladle it over the hot mussels. Serve slices of crusty bread at the table.
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STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH - FOOD & …
From foodandwine.com
4/5 Category Mussel
- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
- Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
- Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.
SAUVIGNON BLANC-STEAMED MUSSELS WITH GARLIC ... - FOOD & …
From foodandwine.com
5/5 Category Mussel
- Preheat the broiler. Brush the bread with olive oil and transfer to a baking sheet. Broil the bread a few inches from the heat, turning once, for 2 minutes, until golden and toasted. Lightly rub the whole garlic clove over the toasts.
- In a large, deep pot, heat the 1/4 cup of olive oil. Add the shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes. Add the mussels and cook, stirring, for 1 minute. Add the wine, cover and steam the mussels until they open, about 5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- Add the butter and parsley to the broth, swirling and shaking the pot until the butter melts. Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot. Serve the mussels with the garlic toasts.
CLASSIC FRENCH MUSSELS (MOULES MARINIèRES) | FLAVORFUL ...
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FRENCH STEAMED MUSSELS - CAFE DELITES
From cafedelites.com
5/5 (2)Total Time 35 minsCategory Dinner, SeafoodCalories 379 per serving
- Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened, (about 5 minutes).
- Mix well, cover pot with a lid and cook until mussels are cooked through and opened, about 12-15 minutes.
STEAMED MUSSELS WITH WHITE WINE, GARLIC AND TOMATO BROTH ...
From pinabresciani.com
4.4/5 (5)Total Time 25 minsCategory Main CourseCalories 490 per serving
- In a large pot, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1-2 minutes.
- Once mussels are opened, they will release their juices into the pot - this will add to the broth. Remove mussels from the pot, discard any unopened mussels, (leave the broth in the pot), and spoon into individual plates.
MUSSELS IN WHITE WINE BROTH - KITCHEN DREAMING
From kitchendreaming.com
5/5 (1)Total Time 20 minsCategory SeafoodCalories 504 per serving
- To clean the mussels, put them in a large bowl and cover with water and soak for 30 minutes, or until the mussels are free of any sand. Drain the mussels, then remove the "beard" from each one. If they're dirty, scrub the mussels under running water. Discard any dead mussels, mussels with broken shells or shells which are not tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the onions and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until they are translucent. Add the parsley, 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). Pour the mussels and the sauce into a large shallow bowl and serve hot.
STEAMED MUSSELS IN WHITE WINE GARLIC BROTH - COOKING WITH ...
From cookingwithcocktailrings.com
Cuisine FrenchCategory Appetizer, Main CourseServings 4
- Heat a large heavy bottomed pot over medium heat, add the olive oil and heat through. Add the shallot and sauté until soft and tender, about 3 minutes.
- Add the garlic and sauté an additional 30 seconds. Add the wine and vinegar and bring to a simmer and stir in the butter.
- Arrange the mussels in the pot and cover to let the mussels steam, gently shaking the pot once or twice, until all the mussels open, about 5 minutes. Discard any mussels that do not open.
- Arrange the mussels in a large serving bowl then pour the sauce over the top. Garnish with parsley and lemon wedges. Serve with bread on the side.
STEAMED MUSSELS WITH WHITE WINE AND GARLIC - JESSICA GAVIN
From jessicagavin.com
3.9/5 (158)Total Time 18 minsCategory AppetizerCalories 196 per serving
- Wash mussels under cool running water. Scrub the outside and debeard the mussels if present, pull fibrous beard towards the hinge of the shell to remove and discard.
- When butter starts to foam, add shallots and garlic. Stir and cook until shallots are transparent and garlic is soft, about 2 to 3 minutes.
STEAMED MUSSELS IN WHITE WINE TARRAGON BROTH - EAT ...
From eatsomethingsexy.com
5/5 (1)Category Main CourseCuisine FrenchTotal Time 18 mins
- Remove beards from mussels, then rinse, discarding any mussels that don’t shut when tapped.
- Reduce to a simmer and add the mussels. Cover and cook until the mussels have opened, about 6 minutes, making sure to keep the lid tightly on the pot.
STEAMED MUSSELS IN A CREAMY GARLIC WHITE WINE SAUCE
From thedanareneeway.com
4.4/5 (24)
- lightly scrub each mussel with a small wet brush. inspect each mussel to ensure it’s tightly closed. discard any mussel with open or broken shells. fresh mussels should smell mild and slightly salty - not pungent or strong.
- in a deep skillet or everyday pan with a lid, melt butter over medium heat. add olive oil and sauté onions for 1-2 minutes until softened. add garlic and sauté for another minute while stirring so the garlic doesn’t burn. add a few pinches of salt and freshly ground pepper.
- add wine and bring to a steady simmer on medium heat. you’ll want the wine to cook for a bit on its own to take out the alcohol taste - this could take between 5-10 minutes. always taste if you’re not sure.;;add chicken stock and heavy cream to the wine mixture. slowly stir to combine. before moving onto the next step, taste the sauce to rest for any needed additions of butter or cream (if the sauce tastes more acidic than you’d like) or salt.
- while at a steady simmer, add mussels and lightly toss in the sauce. immediately cover the pan and steam undisturbed for about 5 minutes or until it appears all the shall have opened. if a lot of shells are still closed, cover again and continue steaming for a few additional minutes. keep in mind that there might be a few shells that never open - discard those. once steamed, spoon the broth over the cooked mussels to coat them. top with fresh parsley
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