Mussels Italiano Recipes

Steps:

• When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
• If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
• Just before cooking, wash the mussels in several changes of cold water.
• Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
• To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
• Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
• Melt butter in a medium sized pot; saute onions til clear.
• Add garlic& stir for another minute.
• Add tomato, oregano, salt& pepper and cook until tomato is soft.
• Add wine& bring to a slow boil.
• Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
• At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
• Discard any that don't open.
• Divide into serving bowls& cover with broth.
• If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.

Steps:

• Preheat oven to 450 degrees.
• Combine seasonings, broth, grated cheese, olive oil, garlic & butter in a saucepan and gently heat until butter is melted.
• Place the mussels in a large casserole dish, and pour the butter mixture over them. Cover with foil and bake for 15 minutes.
• Discard any mussels that do not open.
• Serve in soup bowls and pour garlic/butter sauce over each serving.

Steps:

• Cook onion and garlic in oil for 5 minutes.
• Stir in tomatoes, wine and seasonings.
• Simmer 5 minute.
• Add mussels.
• Cook covered until the shells open.
• Sprinkle with parsley.
• Serve the broth as a soup if desired.

Steps:

• Clean mussels by rinsing under cold water and brushing them with a stiff kitchen brush. Pull out the beard by giving the fuzzy hairs sticking out of the sides of the mussel a yank. Remove any mussels that have cracked or opened shells.
• Heat olive oil in a large pot over med-high heat. Add garlic, onion, and basil. Cook for 1 minute. mix in tomatoes, wine, black pepper, then heat for another 2 minutes. Add mussels, bring to a boil, and cover. Cook for about 4 minutes or until mussels open. Serve immediately in bowls.
• Tip: Serve mussels with pasta or rice, or make garlic bread!

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.

Steps:

• In a large pan, heat the oil and toss in the pepper flakes and the garlic.
• Add in the mussels and toss over a medium heat for one minute.
• Pour in the wine and simmer until it is reduced by half.
• Pour in the stock, lemon juice, tomato sauce. Add the salt and pepper at this time also.
• Cook for another two to three minutes until all the mussels have opened. Discard any that do not open.
• Pour into a warm serving bowl and garnish with the fresh parsley.