Musselsamore Recipes

Steps:

• In a large skillet over medium heat, warm oil and saute garlic until transparent.
• Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
• Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
• Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Steps:

• Rinse and scrub the mussels under cool running water. Remove any "beards" by pulling the fiber down toward the hinge end. Discard the beards and any open mussels that do not close within 30 seconds after a hard tap. Set aside the mussels while you prepare the broth.
• Add the chicken broth, brown miso paste, fish sauce and dark brown sugar to a container with a lid. Stir with a fork, then close the lid and shake vigorously to combine.
• Heat the vegetable oil in a large saucepan over medium-high heat until shimmering. Add the shishitos and cook until fragrant and just beginning to brown, about 1 minute. Add the ginger and garlic and cook for another minute. Stir in the chicken broth mixture to combine. Pour in 1 bottle of beer and bring to a simmer. Add the mussels, cover and cook for 2 minutes, until most of the mussels have opened.
• Use a slotted spoon to remove the mussels and place in two serving bowls. Stir the harissa and juice from 2 limes into the broth. Pour the broth over the mussels and finish with the cilantro. Serve with the lime quarters and some crusty bread.

Steps:

• Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil,cover.
• Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
• Add remaining ingredients except butter,cook over medium high heat for 3-4 minutes.
• Add butter at the last minute.
• Sprinkle with chopped Dill and serve at once.

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:

• In a large pot over medium heat, place wine and 1/4 stick butter.
• Add the shallots, garlic, celery leaves, and parsley and simmer.
• Place mussels in a bamboo steamer above the pot.
• Cover and let the mussels steam until they are all open, 10 to 20 minutes.
• When all are opened, remove and discard the half of each shell without the mussel and place the half shell with the mussels in bowls.
• During this time, reduce the mixture in the pot by 1/2 and add the remaining butter.
• When the mixture is reduced by one-half or when there is just about no more liquid at the bottom of the pot, add 1/2 to 2/3 of the whipping cream to the pot.
• (You can add the whole pint, it's personal preference.) Let the mixture come to a boil, stirring constantly, until slightly thickened, about 5 to 7 minutes.
• Pour the cream sauce over the mussels and enjoy!

Steps:

• Heat the butter in a large saucepan until melted.
• Add the onions, shallots and garlic and cook briefly, until wilted.
• Do not brown.
• Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
• Cover closely and bring to a boil. lower heat to medium.
• Cook for about 5 minutes, shaking to redistribute the mussels.
• Cook until all the mussels are opened.
• Using a slotted spoon, transfer the mussels to a serving bowl.
• Keep warm.
• Continue cooking the sauce for a minute, remove bay leaf and the thyme.
• Stir in the mustard with a wire whisk while heating.
• Do not boil.
• Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
• Serve immediately with crusty bread.

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:

• Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.
• Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Steps:

• Put the olive oil and butter/margarine into a good sized frying pan (with a lid) and then fry, not too quickly, the chopped garlic and shallots.
• When the shallots and garlic are just transparent, (about two minutes), add the water, wine, bay leaf, parsley and mussels.
• Add ground pepper to taste and pour cream over the mussels.
• Cover pan with lid, over moderate to high heat.
• When liquid starts to steam, keep over the heat, constantly shaking the pan until all (or at least most) of the shells open.
• This will only take three, or four minutes.
• Do not overcook and avoid letting the liquid boil.
• You will hear the shells crack open and when most have opened, remove from heat.
• Too much cooking will only make them tough.
• Serve immediately (only the ones that opened) in bowls with plenty of sauce and crisp fresh bread.

Steps:

• Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
• Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.