Mediterranean Mussels With Wine Recipes

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
• Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
• *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.

Steps:

• In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add onion and sauté until tender, about 4 minutes. Add mussels, 2 tablespoons parsley, anchovies, and garlic, then liqueur; stir to blend. Boil 1 minute. Add tomato sauce and wine. Cover and cook until mussels open, about 6 minutes (discard any mussels that do not open). Season sauce to taste with salt and pepper. Divide mussels and sauce among 4 shallow bowls. Drizzle mussels with remaining 2 tablespoons oil and sprinkle with remaining 2 tablespoons parsley.

Steps:

• Heat the oil in a pan, fry the onion and garlic.
• Add the wine and rosemary, bring to the boil.
• Add the mussels, cover and simmer for 4 minutes or until the mussels open.
• Discard any mussels that remain closed after cooking.