Barbaras Mussels Recipes

BERTHA'S FAVORITE MUSSELS

Steps:

• In a mortar and pestle, pulverize garlic, anchovies, tomato pulp, and pepper. Add lemon juice gradually and mix thoroughly to a soft paste. Set aside.
• In chicken fryer pan with deep sides, saute onion in olive oil until translucent. Add mussels and 1/2 cup of the wine. Bring to a boil, cover, and simmer until mussels open, about 10 to 15 minutes. Do not allow to dry out. Add more wine, if needed. Take out mussels, arrange on a serving platter.
• To pan juices (add more wine, if needed), add the garlic paste. Stir thoroughly. Pour over mussels. Decorate with basil leaves and serve with hunks of good Italian peasant bread (for sopping up juice).

25 BEST WAYS TO COOK WITH MUSSELS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mussels recipe in 30 minutes or less!

CURRY-COCONUT MUSSELS BABALU'S

Steps:

• Cook onion, garlic, and ginger in oil in a 4- to 5-quart heavy pot over moderately low heat, stirring frequently, until onion is softened. Stir in wine, juices, curry powder, thyme, saffron, bay leaf, coconut milk, tomato, and sambal oelek, then simmer, uncovered, stirring occasionally, until reduced slightly, about 15 minutes.
• Add cilantro and mussels and cook, covered, over high heat just until mussels open, 3 to 4 minutes (discard any unopened mussels), then season with salt. Serve immediately.

MUSSELS MARINARA DI AMORE

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.

CARRABBA'S MUSSELS " COZZE BIANCO"

Steps:

• Mussels:.
• Soak mussels in cold water for 8 min; scrub with stiff brush and remove beard with sharp knife;rinse mussels again in cold water.
• Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 - 6 minutes.
• Add onion and garlic; toss to mix; cook, covered, for 1 minute.
• Add Pernod, basil,lemon juice and lemon butter sauce; cook for 45 seconds.
• Discard any mussels that did not open. Serve in deep bowl.
• Lemon Butter Sauce:.
• Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
• Sauté onion and garlic in 2 tbs of the clarified butter until transparent.
• Stir in lemon juice and white wine and season with salt and pepper.
• Simmer 2-3 minutes to reduce liquid.
• Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

BARCELONA MUSSELS RECIPE

Steps:

• Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,.
• When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
• In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.

PATTI'S MUSSELS A LA MARINIERE

Steps:

• Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
• Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
• Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

BARBARA'S MUSSELS

Steps:

• Rinse and scrub the mussels in cold water. Fill a large pot 1-inch deep with water and bring to a boil. Add the mussels and boil gently until the shells just open, 5 to 7 minutes. Pour off half the liquid and keep rest of the liquid in the pot with the mussels. Discard any mussels that did not open. Add the wine, tomatoes, butter, garlic, basil, and shallots, and cook slowly on low heat (keep stirring occasionally) for about 20 minutes. Serve the mussels in a large bowl with hot crusty bread and salad.
• notes
• *For plumper, more succulent mussels, place the mussels in a pot of cold water and stir in 1/2 cup flour; refrigerate for 4 hours or overnight. Drain the mussels and rinse in cold water.
• **This may sound like too much garlic but it really isn't.