Big Mussels With Garlic And Vermouth Recipes

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STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

MUSSELS IN GARLIC BUTTER



Mussels in Garlic Butter image

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.

Provided by Tisme

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

125 g butter, cubed
2 garlic cloves, crushed
1/4 cup parsley, finely chopped
2 dozen mussels, washed & beards removed
1/4 cup shallot, chopped
2 sprigs thyme
1 bay leaf
1/4 teaspoon salt (optional)
1 cup dry white wine

Steps:

  • Cream the butter with the garlic and parsley in a bowl and set aside.
  • Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
  • Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
  • Dot generously with the garlic butter and grill until the butter has melted.
  • Serve the mussles on their own or in the wine broth.

MUSSELS WITH GARLIC AND FINES HERBES



Mussels with Garlic and Fines Herbes image

Provided by Amanda Hesser

Categories     Garlic     Herb     Shellfish     Steam     Mussel     White Wine     Spring     Tarragon     Chive     Parsley

Yield Serves 4

Number Of Ingredients 11

Special Equipment: Coffee filter or cheesecloth
3 pounds mussels
1 1/2 cups white wine
4 shallot lobes, sliced thin
1 bay leaf
2 tablespoons olive oil
2 cloves garlic, sliced thin
1 tablespoon chopped flat-leaf parsley leaves (about 3 sprigs)
1/2 tablespoon chopped chervil leaves (about 4 sprigs)
2 teaspoons chopped tarragon leaves (about 2 branches)
1 teaspoon thinly sliced chive blades (about 3 blades)

Steps:

  • Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
  • In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
  • Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.

FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS



Fragrant Steamed Mussels in Vermouth With Herbs and Shallots image

I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant - the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.

Provided by French Tart

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 kg fresh cleaned mussels
150 ml vermouth
500 ml dry white wine
1 ounce butter
1 tablespoon olive oil
1 garlic clove, peeled and finely minced
2 -3 pink shallots, peeled and finely diced
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped fresh parsley
salt
fresh ground black pepper

Steps:

  • Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
  • Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
  • Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
  • Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
  • Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
  • Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
  • Allow 500g per person for a main meal, with bread and frites.
  • Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!

Nutrition Facts : Calories 623.3, Fat 20.4, SaturatedFat 6.3, Cholesterol 155.2, Sodium 1489.4, Carbohydrate 24.2, Fiber 0.1, Sugar 1.2, Protein 60.2

MUSSELS AND CLAMS WITH VERMOUTH, CANNELLINI BEANS, AND CAVOLO NERO



Mussels and Clams with Vermouth, Cannellini Beans, and Cavolo Nero image

Categories     Bread     Bean     Steam     Stew     Clam     Mussel     Kosher     Simmer     Boil     Vermouth

Number Of Ingredients 24

1 pound cavolo nero or other hearty greens, center ribs removed
1/2 cup extra-virgin olive oil
1 cup diced red onion
1 cup diced fennel
1/4 cup sliced garlic
2 chiles de árbol, crumbled
1 sprig rosemary
1 tablespoon thyme leaves
Cannellini beans (recipe follows)
2 pounds Manila clams, well scrubbed
2 pounds small- to medium-sized mussels, well scrubbed
1 cup dry vermouth
4 tablespoons unsalted butter
Super-good extra-virgin olive oil, for drizzling
Kosher salt and freshly ground black pepper
Cannellini Beans
2 teaspoons fennel seeds
1/4 cup extra-virgin olive oil
1 sprig rosemary
1 chile de árbol, crumbled
1/2 cup diced onion
1 tablespoon thyme leaves
1 1/2 cups dried cannellini beans
2 1/2 teaspoons kosher salt

Steps:

  • Blanch the cavolo nero in heavily salted boiling water for 5 minutes. Drain, let cool, and squeeze out the excess water with your hands. Cut the greens into 1-inch ribbons.
  • Heat a very large sauté pan over high heat for 2 minutes. Pour in the 1/2 cup olive oil and wait a minute. Add the onion, fennel, garlic, crumbled chiles, rosemary, and thyme to the pan. Season with 1 1/2 teaspoons salt and lots of pepper. Cook over medium heat 3 to 4 minutes, until the onion starts to wilt. Add the greens, and stir them to coat with the oil and onions. Cook about 10 minutes, until the vegetables are translucent and tender and the greens start to break down.
  • Drain the beans and reserve the liquid. Add the beans to the vegetables, and cook a minute or two. Turn the heat up to high and add the clams. Cook 2 minutes, stirring occasionally, then add the mussels, and stir well to combine. Pour in the vermouth and cover the pan. Let the shellfish steam a few minutes, until they open. Remove the lid and add 1 cup of the bean-cooking liquid. If the dish doesn't seem brothy enough, add a little more. Bring to a boil, stirring well to combine the flavors, and swirl in the butter. Taste for seasoning.
  • Serve in a large shallow bowl with a large serving spoon. Pass the super-good extra-virgin olive oil and hunks of crusty bread at the table. Remember to provide small bowls for shells.
  • Cannellini Beans
  • Toast the fennel seeds in a small pan over medium heat for 2 to 3 minutes, until they release their aroma and are golden brown. Pound the fennel seeds coarsely in a mortar.
  • Heat a medium pot over high heat for 2 minutes. Pour in the olive oil, and add the rosemary sprig and the crumbled chile. Let them sizzle in the oil about 1 minute. Add the onion, thyme, and fennel seeds, and sauté about 2 minutes, until the onion is wilted.
  • Add the beans to the pan and cook another minute, stirring to coat well. Cover with water by 3 inches, and bring to a boil over high heat. Turn the heat down to low, and place a paper towel over the beans to keep them underwater. Simmer, stirring once in a while. After 30 minutes, add the salt to the beans, and continue cooking at a low simmer until the beans are tender, about an hour. Remove the beans from the heat, and let them cool in their juices. As the beans cook, add water as necessary, but not too much. You want the bean liquid to be rich and a little starchy, because it will be an important part of the finished broth.
  • Note
  • I like to use a wide pan, ideally 14 inches across, as opposed to a deep pan for this dish. That way all of the shellfish get coated and cook evenly. With a deeper pot, it's difficult to stir, and inevitably some of the mussels and clams end up on the top, brothless and dried out. If you don't have a lid for that wide pan, use a piece of tinfoil or two to fake a lid for steaming. And if you don't have a really wide pan, use two of your widest pans and split the recipe between them.
  • You can make the beans the day before.

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