Enrique Riggss Mussels Supreme Recipes
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
ENRIQUE RIGGS'S MUSSELS SUPREME
Provided by Thomas Morgan
Categories dinner, main course
Time 30m
Yield 4 servings as a main course or 8 to 10 as an appetizer
Number Of Ingredients 10
Steps:
- Wash mussels to eliminate sand. Remove beards with sharp knife.
- In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water. Add mussels and steam until fully opened, about 15 minutes.
- Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
- When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.
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