SUNNY'S GREEN GODDESS MUSSELS
Steps:
- In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
- While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
- Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.
MUSSELS IN GREEN SAUCE
I first got this recipe a couple of years ago from my son's school cookbook project. It's been a cheap and filling meal that always makes splash with friends and family.
Provided by Norelllaura1
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
- Add water and mussels, cover and steam until mussels open.
- Remove mussels and add cornstarch to thicken broth.
- Replace mussels in sauce.
- Serve over fettucine noodles with fresh parm.
- cheese and garlic bread.
Nutrition Facts : Calories 290.9, Fat 15.3, SaturatedFat 2.4, Cholesterol 63.7, Sodium 653.4, Carbohydrate 9.6, Fiber 0.2, Sugar 0.1, Protein 27.4
MUSSELS WITH GREEK YOGURT, CAPERS, AND MINT
Make and share this Mussels With Greek Yogurt, Capers, and Mint recipe from Food.com.
Provided by threeovens
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Clean and debeard the mussels and rinse in a colander under cold running water, discarding any whose shells are cracked or do not close tightly when tapped.
- In a large saucepan, over medium heat, combine the mussels with the wine, stirring to combine. Cover and cook 4 to 5 minutes until shells have opened. Transfer opened shells to a bowl to cool. Re-cover and cook for a few minutes as needed until all the mussels have opened. Discard any that do not open.
- Once cooled, remove shells from mussels and reserve half for serving. Place mussels in a bowl and then strain the cooking liquid into the same bowl, discarding solids. Cover and refrigerate until serving time.
- Mince the capers finely and place in a small bowl. Add yogurt and season with salt. Add 2 tablespoons of the cooking liquid (which has been added to the mussels in the refrigerator). Mix well with a whisk to slightly whip the yogurt.
- To serve, in reserved half shell, dollop a small amount of caper yogurt, place a mussel on top, and garnish with mint.
MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)
This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.
Provided by Alan Leonetti
Categories Mussels
Time 28m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Scrub the mussels under the faucet and remove the beards, and then set aside.
- In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
- Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.
Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6
MUSSELS SAGANAKI
This delicious Greek dish makes a wonderful presentation and has a sauce to die for. Though many people are familiar with Flaming Cheese Saganaki, there is no flaming involved in this dish! The word saganaki refers to the utensil used to cook the food in. It's a two-handled frying pan used for cooking a wide range of meze, since it can be transferred from range to table. I personally like this served in a beautiful, hand-thrown and glazed ceramic bowl.
Provided by Jostlori
Categories Mussels
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Scrub the mussels with a stiff brush and pull out the hairy beards. Discard any broken mussels or open ones that don't close when tapped on the counter. Rinse well.
- In a large pan, bring the wine, thyme and bay leaf to a boil. Add the mussels and cook for 4-5 minutes, or until just opened.
- Pour the mussel liquid through a fine strainer into a heatproof container and set aside. Discard any unopened mussels. Remove the top half shell from each mussel and discard.
- Heat the oil in a saucepan, add the onion and stir over medium heat for 3 minutes. Add the garlic and cook for 1 minute more, or until it starts to turn golden. Pour in the reserved mussel liquid, increase the heat and bring to a boil, then boil for 2 minutes or until almost dry.
- Add the tomato, tomato paste and sugar, then reduce the heat and simmer for 5 minutes. Add the vinegar and simmer for another 5 minutes.
- Add the mussels to the saucepan and cook over medium heat for 1 minute , or until just heated through. Spoon into a warm serving dish. Top with the crumbled feta and fresh thyme leaves. Serve hot.
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