Best Darned Mussels You Ever Had Recipes

Steps:

• Clean and debeard mussels and throw away any open ones.
• In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
• Add salt and pepper, parsley and paprika to the garlic.
• Add chicken stock and lemon juice and simmer. (15-20 minutes).
• Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
• While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
• When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
• Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
• Serve with Italian bread if you like.

Steps:

• In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well. Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with crusty bread.

Steps:

• Grate cheese and toss in a bag with flour, set aside.
• Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
• In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute.
• Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open.
• Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.
• To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
• Remove from heat and pour over mussels and pasta.
• Garnish, then serve with crusty French bread and salad if desired.
• Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.