MUSSELS WITH POTATOES AND OLIVES
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
- Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
- Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)
Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams
GRILLED MUSSEL AND POTATO SALAD
Categories Salad Potato Side Mussel Grill/Barbecue Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 first-course or side-dish servings
Number Of Ingredients 10
Steps:
- Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool.
- Prepare grill for cooking.
- Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.
- When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.
- Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open. Transfer mussels to a bowl with a slotted spoon. Discard any that haven't opened, then shuck remainder.
- Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.
- Toss salad with remaining oil and salt and pepper to taste.
PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD
Provided by Suzanne Hamlin
Categories salads and dressings, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
- In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
- Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
- Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.
Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 83 grams, Fat 13 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1469 milligrams, Sugar 4 grams
GRILLED MUSSELS WITH CURRY BUTTER
Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.
Provided by Diana S.
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for high medium-heat and lightly oil grate.
- Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
- Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
- Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
- Transfer the mussels to small bowls and garnish each with a lime wedge to serve.
Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g
MUSSEL AND POTATO SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue. Transfer them to another bowl of cold water. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
- Place the mussels in a large pot, and add the wine and 1 cup of water. Cover, and bring to a boil over high heat. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open. Discard any mussels that have not opened at this point. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
- When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them. (It resembles dry seaweed.) Place the mussels in a bowl large enough to hold the finished dish.
- Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes. Drain, and set them aside until they are cool enough to handle.
- Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment. There should be about 4 cups. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
- Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Add them to the mussels along with the scallions and garlic. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Toss gently to mix.
- Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates. Serve at room temperature.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 1305 milligrams, Sugar 1 gram, TransFat 0 grams
MUSSEL, POTATO, AND TOMATO SALAD
There is a good combination of textures and flavors in this salad, which is best made with new potatoes when in season.
Provided by morgainegeiser
Categories Canadian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large stockpot or dutch oven combine the mussels, water and bay leaves. Bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. Shake the pan occassionally during cooking to redistribute the mussels.
- Using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer.
- Strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. When the mussels are cool enough to handle, remove the meat from the shells and reserve. Discard the shells.
- Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy.
- While the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, white wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl.
- When the potatoes ae done, drain them, cool slightly, and cut in half. Pour on half the dressing and toss gently.
- Place the cherry tomatoes, mussels and remaining dressing in another bowl and toss.
- To serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture.
Nutrition Facts : Calories 712, Fat 19.3, SaturatedFat 3.3, Cholesterol 143.5, Sodium 1612.2, Carbohydrate 63.6, Fiber 7.7, Sugar 5.2, Protein 69.7
GRILLED MUSSELS WITH SPANISH-STYLE VINAIGRETTE
Grilled and drizzled with a tangy vinaigrette, mussels make an out-of-the-ordinary entrée.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Discard any broken-shell or open (dead) mussels that do not close when tapped. Scrub remaining mussels, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells.
- Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
- Heat gas or charcoal grill. In tightly covered container, shake remaining ingredients. Cover; refrigerate until serving.
- Place mussels on grill over medium-high heat. Cover grill; cook 5 to 7 minutes or until mussels open, removing mussels as they open. Discard any unopened mussels. Place mussels on serving platter; drizzle with oil mixture.
Nutrition Facts : Calories 420, Carbohydrate 4 g, Cholesterol 45 mg, Fat 6, Fiber 0 g, Protein 17 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 0 g, TransFat 0 g
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