Mussels With White Wine Bobby Flay Recipes

Steps:

• Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
• Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

Steps:

• Heat olive oil in a large pot over high heat on the grates of the grill. Stir in shallots and garlic and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes. Add white wine and ouzo and reduce by half. Add the heavy cream and bring to a simmer. Stir in mussels, 1/2 the basil and season with salt and pepper. Cover the pan and cook until the mussels are open, discarding any that do not. Stir in the remaining basil and serve in large bowls with grilled bread.

Steps:

• Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

Steps:

• Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open. Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread. Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown. Rated: 4 stars out of 530 Reviews All About� Mussel