MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER
This French classic makes a lovely main dish meal -or- appetizer course! Serve the mussels with recipe #299317 and some French bread for mopping the juices. Great with a crisp, chilled white wine such as Muscadet, Sancerre, or Sauvignon Blanc. Makes 6 servings as an appetizer, or about 3 main dish servings. From Williams-Sonoma. Bon appetit!
Provided by BecR2400
Categories Mussels
Time 1h20m
Yield 3-6 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
- Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
- Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
- Make the green garlic butter, if using. (see recipe #299317,optional).
- Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
- Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
- Transfer to a platter and serve at once, with the lemon wedges on the side.
- Good with a crisp, chilled white wine such as Muscadet or Sancerre!
- Note: Makes six servings as an appetizer, or about three main dish servings.
Nutrition Facts : Calories 714.2, Fat 11.4, SaturatedFat 2.2, Cholesterol 127.3, Sodium 1638.3, Carbohydrate 59.2, Fiber 1.5, Sugar 3.1, Protein 62.1
CREAMY GARLICKY MUSSELS
Steps:
- Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
- Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
- Serve with plenty of crusty French bread to dip in the sauce.
BROILED MUSSELS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
- Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.
MUSSELS AU GRATIN
Provided by James Beard
Categories Garlic Shellfish Appetizer Bake Cocktail Party Mussel White Wine Parsley House & Garden Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Blend the butter and the seasoning together and let stand 1 hour. Scrub and beard the mussels. Place them in a heavy skillet or pot with onion and enough white wine to cover the bottom of the pot well. Cover and steam over a medium flame until the mussels open. When cool enough to handle, remove one half shell from each mussel. Spoon butter mixture on mussels and sprinkle with crumbs. Bake at 425°F. just long enough to heat through. Serve on hot plates.
MUSSELS WITH TOMATOES, HERBS AND GARLIC (MOULES PROVENçALE)
Provided by Denis Blais
Categories Garlic Herb Shellfish Tomato Appetizer Dinner Seafood Mussel Fall Winter Anniversary Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 1-2
Number Of Ingredients 13
Steps:
- To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
- Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
- Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
- Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
- Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
BROILED MUSSELS WITH HERB BUTTER
Make and share this Broiled Mussels With Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
- Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
- Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
- Discard the empty half shell from each mussel.
- Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
- Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.
Nutrition Facts : Calories 602.9, Fat 23.7, SaturatedFat 9.9, Cholesterol 175.6, Sodium 1583.4, Carbohydrate 21.1, Fiber 0.1, Sugar 0.6, Protein 62
BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED MUSSELS
Makes a great appetizer. Fast and easy to do. I like to serve them in a platter with a bed of lettuce on the platter, and the mussels on top.
Provided by Mia 3
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
- Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
- Place in oven and broil till nice and golden.
- Serve on a platter with a few leaves of lettuce on platter just for decoration.
CREAM GARLIC MUSSELS
Make and share this Cream Garlic Mussels recipe from Food.com.
Provided by Loretta
Categories Lunch/Snacks
Time 30m
Yield 30-40 mussels, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Rinse the mussels.
- Chop the celery, onions, carrots and garlic.
- In a medium sized pot, saute the onions, garlic, celery and carrots together and saute for around 2 minutes.
- Add the mussels and saute with the onions, celery, carrots, and garlic for 1 minute.
- Add the broth and white wine and then boil until the mussel's open.
- Add the cream while switching the temperature to medium and stir.
- Done.
Nutrition Facts : Calories 244.4, Fat 11.9, SaturatedFat 6.1, Cholesterol 59.3, Sodium 712.6, Carbohydrate 11.5, Fiber 1, Sugar 2.7, Protein 17.1
MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)
This savory dish of gratineed mussels on the half shell is based on a classic French recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
- Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
- Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
- Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.
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