STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
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.
Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g
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.
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
Categories Wine Shellfish Appetizer Steam Lunch Seafood Mussel White Wine Party Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12 (as part of aïoli menu)
Number Of Ingredients 5
Steps:
- Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
- Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
- Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.
STEAMED MUSSELS
Make and share this Steamed Mussels recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 477.7, Fat 11, SaturatedFat 1.8, Cholesterol 63.5, Sodium 1857, Carbohydrate 39.6, Fiber 1, Sugar 23.3, Protein 31.9
BEST DARNED MUSSELS YOU EVER HAD
After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.
Provided by FoodFromSicily
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 1702.8, Fat 72.3, SaturatedFat 12.9, Cholesterol 197.7, Sodium 3707.9, Carbohydrate 133.5, Fiber 4.7, Sugar 13.8, Protein 103.4
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