Steamedmusselswithsauceaurore Recipes

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Steps:

• In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
• Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
• Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.

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:

• Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
• Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
• Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.

Steps:

• Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Steps:

• Lightly sweat the garlic, leeks and onion with the oil in a large pot over medium-high heat.
• Add the mussels to the pot and toss them with the vegetables, allowing the mussels to absorb the flavor of the garlic, leeks and onion.
• Deglaze the pot with the wine. Add the butter, thyme and salt and pepper to taste. Cook until the wine cooks off and the mussels open, about 3 minutes.
• Serve immediately with crusty bread.

Steps:

• Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
• If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.
• Remove mussels from soaking water; discard the water.
• Use a stiff brush to scrub off any sand or barnacles stuck to the shell.
• Place scrubbed mussels in a bowl of fresh water.
• Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
• Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
• Add butter, stirring until melted.
• Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
• Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
• Add mussels and steam them, covered until shells open, 5-8 minutes.
• Discard any mussels that remains unopened.
• Toss parsley and tarragon with mussels and sauce.
• Transfer mussels and sauce to shallow bowls; serve immediately.

Steps:

• Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
• Discard any shells that are open!
• Peel the onion and slice into rings.
• Trim and wash the celery and cut into slices.
• In a large skillet, heat the oil over medium heat.
• Add the onion, and saute until translucent.
• Add the celery and sautee briefly.
• Peel and crush the garlic and add it to the skillet.
• Add the mussels and vegetable stock and bring to a boil.
• Cover tightly and cook for about 8 minutes.
• Remove the mussels when all the shells have opened and keep warm.
• Pass the liquid through a fine strainer into a clean saucepan.
• Cook over high heat until reduced to about 1/3 of original volume.
• Stir in the Sour Cream and just heat through.
• Season with salt and pepper.
• Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
• Sprinkle the parsley over the sauce.
• Place mussels in sauce and serve hot with crusty bread for dipping.

Steps:

• In a large saucepan over high heat, bring ale to a boil.
• Add shallots and garlic; cook for 1 minute.
• Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
• Add whipping cream and return to boil.
• Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
• Makes 2 servings.
• Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.

Steps:

• In Dutch oven, bring wine and water to a boil over high heat.
• Add mussels; return to a boil.
• Reduce heat to low and simmer covered 3 minutes or until mussels open.
• With slotted spoon, remove mussels to large bowl; discard any unopened shells.
• Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels.
• Reserve enough liquid to equal 1 1/2 cups.
• Rinse and wipe pot clean.
• In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat.
• Pour over mussels. Serve with bread.

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove "beard" from each mussel. Tap any open mussels gently a few times: if they don't close, discard them. Discard any with broken shells.
• Heat oil in a 6 to 8-quart stockpot. Saute the onion, garlic, and thyme for at least 5 minutes. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open.
• Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. Serve with rice and grilled garlic bread to sop up the broth.

Steps:

• Clean and debeard mussels Holding mussels under cool running water, scrub with a stiff sponge (or vegetable brush); then debeard: Grip the tough fibers extending from shell and pull to remove (discard beards).
• Prepare cooking liquid Steep the saffron in the wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt the butter over medium-high heat in a shallow stockpot. Once it's foamy, add the shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep the garlic from scorching. Pour in the wine and saffron, then add the tomatoes and return to a simmer, stirring once or twice.
• Steam mussels Add the mussels and cover tightly. Cook until all the mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. (If using wild mussels, strain broth through a cheeseclothlined sieve to remove any sand, if necessary.) Taste the broth and season with salt and pepper.
• Serve Sprinkle with parsley before ladling the mussels and broth into bowls.
• Ingredients
• Wild mussels will have a more pronounced taste than farmed mussels, but can be more challenging to clean (they are worth the extra effort). When buying, avoid those with cracked shells or a strong odor. It's best to buy mussels the day you plan to cook them; store on a damp cloth in the refrigerator, in a covered container.

Steps:

• Whisk crème fraîche and egg yolks in medium bowl to blend. Melt butter in heavy medium skillet over medium heat. Add shallots and sauté until soft, about 3 minutes. Remove skillet from heat. Add Cognac and ignite with match. Let flames burn out; whisk in lemon juice and saffron. Set both mixtures aside.
• Place mussels in heavy large pot; pour in wine. Bring to boil over medium-high heat. Cover pot and cook until mussels open, about 6 minutes. Remove from heat. Using tongs, transfer mussels to baking sheet (discard any mussels that do not open). Remove top half of each mussel shell; divide mussels in bottom shells among 4 bowls. Tent with foil.
• Strain mussel cooking liquid from pot through sieve lined with damp paper towel into skillet with shallot mixture. Boil over medium-high heat until reduced to 1 cup, about 3 minutes. Very slowly whisk hot liquid into crème fraîche mixture; return to same skillet. Stir over low heat just until sauce thickens enough to coat spoon, about 2 minutes. Remove from heat; season sauce with salt and pepper. Spoon sauce over mussels. Garnish with chives.
• Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

Steps:

• Place the olive oil, lemon juice, water and garlic in a large pot over medium-high heat. Bring to a boil. Add the mussels, in batches if necessary, and cover the pot. Cook, shaking the pot occasionally, until all the mussels open, about 4 minutes. Remove the mussels, letting any liquid in the shells drip back into the pot.

Steps:

• Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
• Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
• Serve the mussels with a rustic piece of grilled bread.

Steps:

• In a large pot combine spaghetti sauce, wine, garlic and bay leaf.
• Bring the ingredients to a boil.
• Add the fresh muscles and steam until they have opened- this takes approximately 3 to 5 minutes.
• Discard any muscles that did not open.
• Serve with a baguette or any form of bread for absorbing the sauce.