MUSSELS WITH CHORIZO AND FENNEL
Provided by Michele Ragussis, Food Network Star Season 8 Finalist
Categories appetizer
Time 35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat a large, deep skillet over medium-high heat. Add the olive oil and chorizo and saute for about 2 minutes. Then the celery, garlic, tomatoes, fennel and onions, and saute until tender but not too soft, 5 to 8 minutes.
- Add the mussels, and saute again until the mussels start to pop open. Add the clam juice and wine and cover the skillet. Steam the mussels until they open, 7 to 10 minutes. Remove any mussels that didn't open, and transfer the rest from the skillet to a serving bowl(s), leaving the liquid behind. Add the butter and simmer until the liquid reduces a bit, about 2 minutes.
- Pour the liquid over the mussels and serve with a delightful crusty bread.
STEAMED MUSSELS WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams
FRENCH MUSSEL BISQUE
Steps:
- Bring 1 1/2 cups water and 1 cup of the wine to a boil in a large, shallow pot. Add the mussels, cover the pot, and cook over medium heat for 5 minutes, until the mussels open. When the mussels are cool enough to handle, separate the mussels from the shells and set aside, discarding the shells and any mussels that didn't open. Strain the cooking liquid through a cheesecloth-lined sieve into a bowl and reserve.
- Meanwhile, melt the butter in another large heavy-bottomed pot over medium heat. Add the onions, leek, carrots, garlic, saffron, 2 teaspoons salt, and 1 teaspoon pepper and saute, stirring occasionally, for 5 minutes. Reduce the heat to low, cover, and cook for 20 minutes. Add the tomatoes and cook for another minute.
- Add 2 cups of the reserved cooking liquid (discard the rest) and the rest of the wine, bring to a boil, lower the heat, and simmer uncovered for 5 minutes. Add the reserved mussels, the half-and-half, and the cream. Heat until just heated through but not boiling. Stir in the parsley or dill, 1 teaspoon salt, and 1/2 teaspoon pepper. Serve hot.
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
MUSSELS WITH FENNEL AND ITALIAN BEER
Provided by Giada De Laurentiis
Categories appetizer
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- Heat a 3 1/2-quart saucepan over medium-high heat. Add the olive oil and heat another 30 seconds. To the hot pan, add the shallots and fennel. Sweat, stirring often with a wooden spoon, until fragrant and beginning to soften, 2 minutes. Add the garlic and 1/4 teaspoon salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time. Cover with a tight-fitting lid and cook until the mussels have opened, about 4 minutes, stirring halfway through. Discard any unopened mussels. Stir in the butter and tarragon and season with 1/4 teaspoon black pepper. Serve with slices of crusty bread to dip in the sauce.
ONION AND FENNEL BISQUE
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.
LEMON-FENNEL MUSSELS
Serve the mussels with a grilled baguette for sopping up the broth. This dish is excellent right off the stove or at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 20m
Number Of Ingredients 8
Steps:
- Heat oil in a large Dutch oven or other heavy pot with a lid over medium heat. When hot, add shallots; cook, stirring often, until fragrant, about 2 minutes. Stir in fennel and 1 teaspoon salt. Season generously with pepper. Saute fennel until it begins to soften, 3 to 4 minutes. Raise heat, and add lemon juice and wine. Bring to a boil, and cook until liquid is reduced by a quarter, about 2 minutes.
- Stir in mussels, and cover. Cook mussels until they just open, stirring halfway through to move the ones at the bottom to the top, 4 to 6 minutes. Discard any mussels that haven't opened after 6 minutes. Remove from heat. Stir in lemon zest. Season with salt and pepper. If serving immediately, stir in parsley; if serving at room temperature, let cool slightly before adding parsley.
GARLIC FENNEL BISQUE
I usually serve this in the spring as a wonderful side. The fennel in this bisque is so refreshing.-Janet Ondrich, Thamesville, Ontario
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 14 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, bring the water, cream and garlic to a boil. Reduce heat; cover and simmer for 15 minutes or until garlic is very soft. Add fennel and fennel fronds; cover and simmer 15 minutes longer or until fennel is very soft., Cool slightly. In a blender, process soup in batches until blended. Return all to the pan. Season with salt and pepper; heat through. Sprinkle each serving with pine nuts.
Nutrition Facts : Calories 108 calories, Fat 7g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 133mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 4g protein.
More about "mussel and fennel bisque recipes"
FRENCH MUSSEL BISQUE AUTHENTIC RECIPE | TASTEATLAS
From tasteatlas.com
MUSSELS WITH CARAMELIZED FENNEL AND LEEKS RECIPE
From foodandwine.com
MUSSELS IN CREAM AND PERNOD | RICARDO - RICARDO …
From ricardocuisine.com
SHETLAND MUSSELS RECIPE WITH FENNEL | OLIVEMAGAZINE
From olivemagazine.com
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE
From bonappetit.com
HOW TO MAKE A MUSSEL BISQUE WITH FENNEL - FEARLESS EATING
From fearlesseating.net
Reviews 2Category SoupCuisine American, FrenchEstimated Reading Time 4 mins
- Clean mussels of any dirt or debris by rinsing well in cold, running water. Discard any that are not tightly closed or whose shells are cracked or damaged.
- Add 1 cup water and 1 cup of dry white wine to a large stock pot and bring it to a rolling boil. Add the mussels, cover and steam for 5 to 10 minutes or until all the shells open. Discard any that do not open. Strain the mussel broth and set the mussels aside. You should get about 3 cups total. Add enough lobster stock or clam juice to the mussel broth to measure 4 cups of broth total.
- You can remove the mussel meats from the shells now or do it later when the rice is simmering. Set the mussel meats aside. You should get about 2 - 2 ½ cups total.
- Melt butter over medium heat in a medium-sized stock pot and add fennel, onion, carrot and bay leaf and saute about 5 to 10 minutes until softened and fragrant. Add garlic cloves in the last minute.
RECIPE MUSSEL AND FENNEL BISQUE - YOUTUBE
From youtube.com
MUSSELS WITH LEMON-FENNEL BUTTER RECIPE - FOOD & WINE
From foodandwine.com
MUSSEL AND FENNEL BISQUE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAMED MUSSELS WITH SAUSAGES AND FENNEL RECIPE | BON APPéTIT
From bonappetit.com
MUSSEL AND FENNEL BISQUE RECIPE | EPICURIOUS
From recipebridge.com
35 MUSSELS RECIPES THAT ARE QUICK, EASY, AND ELEGANT - EPICURIOUS
From epicurious.com
MUSSELS PASTA WITH GARLIC AND FENNEL - LAVENDER & MACARONS
From lavenderandmacarons.com
You'll also love