BROTHY MUSSELS WITH OVEN FRIES
Our take on moules frites amps up the white wine-steamed mussels with cherry tomatoes and garlic, and best of all, calls for making the fries in the oven.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. In a pot, cover potatoes with 2 inches of water; season with salt. Bring to a boil, then reduce heat and simmer until just cooked through, 6 to 8 minutes. Drain; let stand until dry, 10 minutes. Toss with 3 tablespoons oil; season with salt and pepper. Carefully transfer, cut-side down, to baking sheet and roast, flipping once, until crisp, 20 to 25 minutes. Season with salt.
- Meanwhile, return pot to medium-high heat; swirl in 1 tablespoon butter and remaining oil. Add garlic; cook until golden, 1 to 2 minutes. Stir in tomatoes and wine; season with salt and pepper. Simmer until reduced slightly, 3 minutes. Stir in mussels, cover, and cook until all have opened (discard any that haven't), 3 to 5 minutes. Transfer mussels to a bowl with a slotted spoon; stir remaining butter into broth. Pour sauce over mussels and sprinkle with parsley. Serve with oven fries and mayonnaise.
CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
STEAMED FRESH MUSSELS IN A CREAMY BROTH
Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!
Provided by Leslie
Categories One Dish Meal
Time 40m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
- Discard any shells that are open!
- Peel the onion and slice into rings.
- Trim and wash the celery and cut into slices.
- In a large skillet, heat the oil over medium heat.
- Add the onion, and saute until translucent.
- Add the celery and sautee briefly.
- Peel and crush the garlic and add it to the skillet.
- Add the mussels and vegetable stock and bring to a boil.
- Cover tightly and cook for about 8 minutes.
- Remove the mussels when all the shells have opened and keep warm.
- Pass the liquid through a fine strainer into a clean saucepan.
- Cook over high heat until reduced to about 1/3 of original volume.
- Stir in the Sour Cream and just heat through.
- Season with salt and pepper.
- Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
- Sprinkle the parsley over the sauce.
- Place mussels in sauce and serve hot with crusty bread for dipping.
Nutrition Facts : Calories 563.3, Fat 25, SaturatedFat 6.9, Cholesterol 147.2, Sodium 1363.7, Carbohydrate 25.7, Fiber 2.1, Sugar 4.3, Protein 56.5
AMAZING MUSSELS
Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed.
Provided by Gisela
Categories World Cuisine Recipes European Italian
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.
- Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.
Nutrition Facts : Calories 412.8 calories, Carbohydrate 27.2 g, Cholesterol 79.6 mg, Fat 13.8 g, Fiber 2.6 g, Protein 24 g, SaturatedFat 7.7 g, Sodium 1108.9 mg, Sugar 9.2 g
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