MUSSEL AND SHALLOT STUFFING
This oyster stuffing, a Southern staple, is cooked in a white-wine broth, giving the seasoned bread an undeniably elegant edge.
Provided by Martha Stewart
Categories Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. On a rimmed baking sheet, toss bread with 2 tablespoons oil and season with salt and pepper. Bake until golden brown and toasted, 10 to 12 minutes.
- Meanwhile, in a large pot, heat remaining 2 tablespoons oil over medium heat. Add shallots, celery, and garlic and cook, stirring, until tender, 6 to 8 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add 2 cups water and bring to a boil. Season with salt and pepper. Add mussels and cook, covered, until shells have opened, about 2 minutes. Remove mussels with a slotted spoon and set aside.
- Once cool enough to handle, remove mussels from shells and return to broth (discard shells). Stir in parsley and adjust seasoning. In a large bowl, combine bread and broth, toss, and let stand 10 minutes.
- Transfer mixture to an oiled 2-quart baking dish and drizzle with oil. Cover with parchment-lined foil and bake 30 minutes; uncover and continue baking until top is golden and stuffing is firm, about 25 minutes more.
Nutrition Facts : Calories 267 g, Cholesterol 16 g, Fat 11 g, Fiber 3 g, Protein 12 g, SaturatedFat 1 g, Sodium 583 g
MUSSELS WITH SHALLOTS AND THYME
Categories Dairy Shellfish Appetizer Quick & Easy Lunch Mussel Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium heat. Add shallots; sautéuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.
STUFFED MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
APPLE SHALLOT STUFFING
Categories Fruit Onion Side Bake Sauté Thanksgiving Stuffing/Dressing Apple Walnut Fall Shallot Gourmet Peanut Free Soy Free
Yield Makes 8 to 10 servings or about 10 cups
Number Of Ingredients 14
Steps:
- Preheat oven to 325°F.
- Spread bread cubes in 2 shallow baking pans and bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden, 20 to 25 minutes total. Cool bread in pans on racks, then transfer to a large bowl.
- Melt butter in a 12-inch heavy skillet over moderate heat, then add shallots and cook, stirring frequently, until shallots are well browned, 15 to 20 minutes.
- While shallots are cooking, peel, core, and coarsely chop apples. Boil currants and cider in a 1-quart heavy saucepan, stirring occasionally, until cider is absorbed, 6 to 8 minutes. Add apples to browned shallots along with marjoram, salt, pepper, nutmeg, and allspice and cook, stirring occasionally, until apples begin to soften, about 8 minutes.
- Transfer currants and apple mixture to bowl with bread cubes, then add walnuts, zest, and stock and toss well.
- Transfer stuffing to a buttered 3- to 3 1/2-quart shallow baking dish. Bake, covered, in middle of oven 30 minutes, then uncover and bake until browned, about 30 minutes more.
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
- Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
SPAGHETTI WITH MUSSELS, LEMON, AND SHALLOTS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 30m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 1/2 cups pasta water.
- Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; saute shallots, red-pepper flakes, and parsley stems until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
- Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately.
HERBED SHALLOT STUFFING
Categories Herb Side Bake Thanksgiving Fall Gourmet Peanut Free Tree Nut Free Soy Free
Yield Makes about 10 cups
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Cook shallot in butter in a large heavy skillet over moderately low heat, stirring, until butter is melted and shallot is slightly softened, about 5 minutes.
- Combine bread crumbs, herbs, salt, and pepper in a large bowl and stir in butter mixture. Drizzle with Cognac, tossing to combine, and gently stir in broth. (Use 1 1/2 cups broth if you like a moist stuffing, 1 cup if you prefer it drier.)
- Transfer stuffing to a buttered 3-quart shallow baking dish. Cover with foil and bake in middle of oven 30 minutes, then uncover and bake until top is crisp and stuffing is heated through, about 30 minutes more.
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MUSSELS WITH WHITE WINE AND SHALLOTS RECIPE - TODAY
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- Thoroughly rinse the mussels, scrubbing with a brush if necessary to remove the dirt. Remove the beards and throw away any mussels that are not tightly shut.
- In a large Dutch oven over medium heat, melt the butter. Add the shallots and sauté until translucent and tender, about 5 minutes. Stir in the garlic and cook an additional 2 minutes. Add the wine and increase heat to medium-high and bring to a boil. Stir in salt and pepper. Add the mussels and cover. Let cook until the mussels open, about 7 to 8 minutes. Stir in the parsley and serve immediately with toasted baguette.
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