Broiled Mussels With Garlic And White Wine Recipes

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
• Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.

MUSSELS WITH WHITE WINE AND GARLIC

Steps:

• Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
• Add the whit wine and increase the heat to high.
• Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
• Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.
• Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.
• Stir again and serve warm with toasted fresh bread.

WHITE WINE GARLIC MUSSELS

Steps:

• Melt the butter in a deep pan with a lid.
• Add the garlic and chilli and cook for 30 seconds or until fragrant.
• Pour in the wine and lemon juice and bring to a simmer.
• Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don't open (if using whole mussels)
• Add parsley and season to taste with salt and pepper.
• Serve with crusty bread for dipping.

STEAMED MUSSELS

Steps:

• Heat oil in a large, heavy pot over medium heat, melt butter.
• Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
• Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
• Stir in tomatoes, add mussels stir to coat in sauce a bit.
• Cover, lower heat to medium high and cook, shaking pot once or twice.
• The mussels are cooked when they are open - around 6 to 8 minutes.
• Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
• Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!

MUSSELS IN WHITE WINE AND GARLIC

Steps:

• Rinse and scrub mussels under cold water.
• Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
• In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
• Simmer 5 minutes.
• Add mussels, cover, and increase heat to high.
• Cook until all mussels are open, about 5 minutes.
• Stir in herbs and butter.
• Remove from heat.
• Divide mussels and broth among four bowls.
• Serve immediately.

GARLIC AND WHITE WINE MUSSELS

Steps:

• Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
• Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

MUSSELS WITH GARLIC AND WHITE WINE

Steps:

• 1 Soak the mussels in cold water 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched. 2 Pour the oil into a large saucepan. Add the garlic, green onions, thyme, parsley, and bay leaf. Cook over medium heat until the onions are tender, about 2 minutes. 3 Add the mussels and wine. Cover and cook, shaking the pan occasionally, about 5 minutes or until the mussels begin to open. 4 Transfer the opened mussels to individual serving bowls. Cook any mussels that remain closed a minute or two longer discard any that do not open. Simmer the liquid 1 minute more and pour it over the mussels. Serve hot with toasted bread. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Steps:

• Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
• Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
• Preheat the broiler.
• Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
• Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
• Garnish with basil leaves and serve.