MUSSELS WITH BACON, SHALLOTS, AND APPLE
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook bacon over a medium high heat in a wide saucepan until rendered and crisp. Drain off some of the fat. Add shallots and apple. Cook until slightly caramelized. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened. Serve in the pan or transfer to a large, wide bowl. Serve with toasted country bread.
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
STEAMED MUSSELS WITH CIDER, SPRING ONIONS & CREAM
Steaming fresh 'moules' make the perfect sharing bowl - flavour with sweet cider, herbs and garlic
Provided by James Martin
Categories Dinner, Main course
Time 30m
Number Of Ingredients 9
Steps:
- Wash the mussels in a colander to remove any dirt and grit. Pick through them, removing any stringy 'beards' from the shells. If any of the mussels are slightly open, tap them on the work surface to see if they close (which means they are still alive) and discard any that remain open.
- Melt the butter in a large heavy-based saucepan. Sauté the spring onions and garlic over a high heat for 1 min before pouring in the cider or perry. Add the thyme and the mussels, cover and cook for 3-4 mins or until the mussels start to open. Add the cream, season and stir in the parsley.
- Divide the mussels between bowls. Pour over the sauce and any spring onions left in the pan. Serve with crusty bread to mop up the juices/.
Nutrition Facts : Calories 586 calories, Fat 27 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 8 grams sugar, Fiber 1 grams fiber, Protein 59 grams protein, Sodium 3.4 milligram of sodium
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CREAMY MUSSELS | SEAFOOD RECIPES | JAMIE OLIVER RECIPES
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Servings 2Total Time 30 minsCategory MainsCalories 529 per serving
- Peel and finely slice the garlic, pick and roughly chop the herbs, and finely slice the bacon.Slice the bread 2cm thick, then toast on a hot griddle, in the toaster or under a hot grill.Meanwhile, heat a lug of olive oil in a large pan on a high heat, add the bacon and cook for a couple of minutes, or until golden and crispy, stirring regularly.
- Check the mussels – if any of them are open just give them a little tap and they should close; if they don’t they’re no good to eat so chuck those ones away.
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