Beach House Mussels Recipes

25 BEST WAYS TO COOK WITH MUSSELS

25 BEST Ways to Cook with Mussels image

These mussels recipes are easy, fancy, and delicious! From stews to chowder to pasta, mussels make for such indulgent meals.

Provided by insanelygood

Number Of Ingredients 25

Ingredients

Mussels with Apples
Summer Seafood Stew
Thai Coconut Mussels
Kerala Style Mussels Fry (Kallumakkaya Varattiyathu)
Cioppino Seafood Stew
Baked Mussels with Crisped Bread Crumbs
Mussels Saganaki Recipe (Greek Midia Saganaki)
Potato Mussel Chowder
Cheese-Mayo Baked Mussels
Thai Red Curry Mussels
Creamy Avgolemono Mussels with Pasta
Mussel and Leek Party Tarts (Musselburgh Tarts)
Caribbean Coconut Mussel Curry
Mussels in Tomato Sauce
Portuguese Mussels (Moules à la Portugaise)
French Mussels
Mussels in Lemon Garlic-Butter Sauce
Steamed Mussels with Garlic and Parsley
Steamed Mussels with White Wine and Garlic
Seafood Paella
Mussels Marinara
The Best Moules Marinières (Sailor-Style Mussels)
Clams and Mussels in Garlic Butter Wine Sauce
Spanish Mussels
Drunken Mussels

Steps:

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

Nutrition Facts :

BEACH HOUSE MUSSELS

Beach House Mussels image

There are so many mussel recipes, and most are fairly similar. This is my take on a quick mussel dish -- delicious to serve with fresh rolls or a baguette. The quantities are not set in stone: I measured as I went on, but vary it as you like.

Provided by Zurie

Categories One Dish Meal

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup olive oil
1 large onion, peeled and chopped small
3 tablespoons balsamic vinegar
14 ounces canned tomatoes, chopped
1 tablespoon sugar
3 tablespoons fish sauce (nam pla)
2 teaspoons garlic, chopped
1/2 teaspoon salt
1/2 teaspoon Tabasco sauce
1 cup white wine, not too dry
1 cup chopped parsley
2 lbs mussels, plump, on half shell
1 cup chopped spring onion

Steps:

Heat oven to low, about 170 deg F or 70 deg Celsius Heat a fairly deep oven dish.
Fry the onion in the oil, stirring, until translucent. Keep heat fairly high and stir often.
Just as onion bits are translucent and seem to start burning, turn heat down somewhat and add the balsamic vinegar. Stir well -- heat must be fairly high so that vinegar sort of evaporates.
Add the tomatoes (the actual weight of the tinned tomatoes is not all that important), the sugar, fish sauce, garlic, salt, Tabasco sauce (to taste!), wine and parsley.
Stir well and simmer through, and taste at this point: more sugar? More salt? A little more wine? It's up to you.
Add the mussels. Always make sure that frozen mussels have defrosted, been rinsed well, and then still check them for bits of broken shell and bits of beard, before adding to the sauce.
Stir through the sauce gently with a long-handled spoon, and let simmer gently for 4 minutes or so.
Pull off the heat, and ladle the mussels into the warmed oven dish. Pour over the sauce, which will be quite thin. Add the chopped spring onions (a small bunch, as they are usually sold, should give you 1 cup chopped).
With a long-handled spoon, lift and move the mussels and let some of the green onions slide into the liquid.
Cover with foil, keep warm until serving, and also warm soup plates. Then serve with lots of fresh crusty bread or baguette, and a large bowl of torn mixed green salad leaves, with vinaigrette dressing on the side. Won't serve more than 2 or 3!

Nutrition Facts : Calories 857.6, Fat 37.9, SaturatedFat 5.8, Cholesterol 127.3, Sodium 4261.8, Carbohydrate 49, Fiber 5.2, Sugar 18.1, Protein 59.8

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