BEER-STEAMED MUSSELS
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy "beards" coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
- Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately.
BEER-STEAMED MUSSELS WITH CHORIZO
Steps:
- Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.
Provided by SarasotaCook
Categories Mussels
Time 20m
Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
STEAMED MUSSELS WITH CHORIZO
Make and share this Steamed Mussels With Chorizo recipe from Food.com.
Provided by Valerie in Florida
Categories Mussels
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large pot over medium heat.
- Add chorizo; saute 3 minutes, until browned.
- Add garlic and bay leaves; cook one minute until fragrant. Add mussels and wine.
- Squeeze orange juice into the pan, then add halves (the rind will add another dimension to the sauce).
- Bring to a boil, cover and steam 5 minutes or until mussels open (discard any that don't). Discard bay leaves, sprinkle with parsley and serve.
Nutrition Facts : Calories 689, Fat 49.2, SaturatedFat 16.4, Cholesterol 119.3, Sodium 1576.9, Carbohydrate 11.9, Fiber 1, Sugar 3.7, Protein 37.3
MUSSELS STEAMED IN BEER RECIPE BY TASTY
Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
- Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
- Pour in the beer and bring to a boil.
- Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
- Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
- Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
- Enjoy!
Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams
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