Mussels On The Half Shell Recipes

Steps:

• Thaw the mussels.
• Drain them well, squeezing out extra liquid from the mussels.
• Put them on a cookie sheet.
• In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
• Squeeze the lemon over the mussels.
• Put the bread crumb mixture equally on the mussels and press down a little.
• Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
• Serve and enjoy!

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl combine the topping ingredients and blend with a fork. Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over direct medium heat for about 10 minutes. When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed, until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately

Steps:

• Scrub mussels, removing any beards that may still be attached.
• Steam until they just open; discard any that remain closed.
• Pull each mussel open, being careful not to tear the shell apart.
• Onto each mussel put a teaspoon of tomato seasoned with salt and pepper to taste.
• Sprinkle with bell pepper and cilantro.
• Drizzle with balsamic vinegar and heated butter and white wine.
• Serve hot.

Steps:

• Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
• Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
• Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

Steps:

• In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
• Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
• Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.