Mussels Ala Don Recipes

Steps:

• In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well. Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with crusty bread.

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Steps:

• Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.
• Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
• Add 2 ounces of sambuca (licorice flavored liquor) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
• Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
• Lemon Butter Sauce.
• Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
• Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
• Stir in lemon juice and white wine and season with salt and pepper.
• Simmer 2-3 minutes to reduce liquid.
• Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Steps:

• Scrub the mussels very well and remove the beards.
• Take a generous bit of aluminum cooking foil, place the mussels in the middle.
• Add the onion, some parsley, black pepper to taste and the mashed garlic clove.
• Sprinkle with olive oil and a bit of wine; don't get carried away because the mussels will let out some juice too.
• Fold up the foil into a very tight packet ('tight' meaning 'well closed'); even wrap it up in a second foil sheet if you need to. NO moisture should be able to escape.
• Put in a lidded barbeque (Weber) in the direct heat of the coals (i.e. straight above them).
• Grill for 8 to 10 minutes, checking for readiness.
• Remove the mussels from the barbecue as soon as they open. Discard any that did not open.
• Serve with or without the shells with the juice on top.

Steps:

• Start by heating olive oil in a large pot. Add garlic and cook for a minute, then stir in tomato and cook for 2 more minutes. Add mussels (discard any open ones) and wine. Cover and cook until the musselsopen (discard any that don't), about 5 minutes. Tosswith chopped parsley and serve with crusty bread.

Steps:

• Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
• Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
• (All this could be prepared ahead of time and brought back to a boil at meal time).
• Clean the mussels.
• Those you find open knock it against another.
• If it does not close by itself discard it--it's dead.
• Same with those that didn't open after cooking.
• Now add the mussels to the boiling sauce; cover and cook 4 minutes.
• Serve 12 mussels per person.
• Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
• Don't forget an empty dish at the center of table for the discarded shells.