Island Mussels With Wild Mushrooms And Cream Recipes

Steps:

• Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
• In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.

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.

Steps:

• Cook the mussels: Heat a skillet large enough to hold the mussels in a single layer over high heat for 1 minute. Remove from the heat and add the mussels and 1/4 cup of the vermouth. Return the skillet to the stove and cook for 1 minute. Add about 3/4 cup water. The mussels shouldn't take long to cook, about 2 minutes. Take care to stir the mussels from time to time so they cook as evenly as possible. Use tongs to pluck the mussels from the pan as they open. When all of the mussels are open, remove them and strain the liquid, reserving it for the sauce. Remove the mussels from their shells. Discard the shells.
• Cook the mushrooms: Rinse the skillet and return it to high heat until it smokes lightly. Remove the pan from the heat, add 1 tablespoon of the butter, and swirl the pan until the butter turns a light brown color. Return the skillet to the heat and immediately add the shallots and mushrooms. Season lightly with salt and the red pepper flakes. Cook the mushrooms until they start to give up liquid and brown, 3 to 4 minutes. Add the remaining 1/4 cup vermouth and cook for 1 minute. Season to taste with salt. Toast the hazelnuts: Meanwhile, in a small skillet, melt 1 tablespoon of the butter over medium heat and add the hazelnuts. Season them lightly with salt and toast them over low heat until they turn light brown, 5 to 7 minutes. Use a slotted spoon to remove the hazelnuts and transfer them to a cutting board. Roughly chop the hazelnuts.
• Make the sauce: Transfer the mushrooms to a plate using a slotted spoon. If there is any cooking liquid from the mushrooms, combine it with the mussel cooking liquid in a small saucepan. Simmer over low heat for 1 minute. The sauce may need a pinch of salt. The flavor should be an initial taste of sweet mussel followed by an undertone of earthiness from the mushroom. Swirl in 1 tablespoon of the butter and a touch of lemon juice. Keep warm.
• Assemble the dish: Heat a large skillet over high heat until hot, 2 minutes. Remove from the heat and add the remaining 1 tablespoon butter. When it turns light brown, return the skillet to the burner and add the mussels and mushrooms in a single layer. Cook for 1 minute without stirring them. They should be browned on their first side before you stir them slightly, with a wooden spoon, and leave them to brown for an additional minute. Stir in the sauce. Taste for seasoning. Toss in the hazelnuts. Serve immediately on a platter, family style, with slices of grilled bread.

Steps:

• Place mussels and fish stock in large heavy saucepan or Dutch oven; cover. Cook on high heat 7 min. or until mussel shells open. Discard any unopened shells. Strain mussels, reserving the liquid in small bowl. Place mussels in separate bowl. Cover mussels and reserved liquid to keep warm; set aside.
• Melt butter in same saucepan on medium heat. Add mushrooms and garlic; cook 5 min., stirring constantly. Add flour; stir with wire whisk until well blended. Gradually add reserved mussel liquid, stirring until well blended after each addition. Reduce heat to medium-low.
• Add sour cream and lemon juice; mix well. Add mussels; cook until heated through, stirring occasionally. (Do not boil.) Sprinkle with parsley just before serving.

Steps:

• Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
• Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.

Steps:

• Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
• Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
• Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Steps:

• Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
• When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• Add ground pepper to taste and pour cream over the mussels.
• Cover pan with lid, over moderate to high heat.
• When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• This will only take three, or four minutes.
• Do not overcook and avoid letting the liquid boil.
• You will hear the shells crack open and when most have opened, remove from heat.
• Too much cooking will only make them tough.
• Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.