STEAMED MUSSELS AND CLAMS
These mussels and clams are steamed in a fragrant broth of shallots, herbs, and white wine. You'll want lots of grilled toasts to sop up the juices.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 14
Steps:
- Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
- Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
- Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS
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
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
BIG MUSSELS WITH GARLIC AND VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.
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.
Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
MUSSELS WITH GARLIC AND FINES HERBES
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.
MUSSELS WITH WHITE WINE AND HERBS
Serve steamed mussels as a first course, or as a full meal accompanied by salad and crusty bread to soak up the delicious sauce. When buying mussels, choose only those with uncracked, closed shells.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 9
Steps:
- Melt butter in a Dutch oven set over medium heat. Add shallots and garlic; cook until transparent, about 3 minutes. Add thyme, bay leaves, and wine. Bring mixture to a boil over high heat.
- Add mussels, and cover. Cook, shaking pan often, until mussels open, 5 to 6 minutes. Discard any mussels that fail to open. Using a slotted spoon, transfer mussels to a large bowl, reserving liquid in pan. Sprinkle 1/4 cup parsley over the mussels.
- Remove and discard bay leaves and thyme. Return liquid to low heat; stir in creme fraiche and remaining 1/4 cup parsley. Cook just until warm again, and pour over mussels. Serve hot.
MUSSELS WITH SHALLOTS AND THYME
Categories Dairy Shellfish Appetizer Quick & Easy Lunch Mussel Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium heat. Add shallots; sautéuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.
More about "fragrant steamed mussels in vermouth with herbs and shallots recipes"
STEAMED MUSSELS WITH WHEAT BEER AND BASIL - NERDS …
From nerdswithknives.com
STEAMED MUSSELS IN WHITE WINE RECIPE - A COMMUNAL TABLE
From acommunaltable.com
STEAMED MUSSELS WITH SHALLOTS AND FRESH HERBS RECIPE | STEAM
From pinterest.ca
STEAMED MUSSELS WITH GARLIC AND PARSLEY - LITTLE BROKEN
From littlebroken.com
STEAMED MUSSELS WITH HERB BROTH – INFINITE HERBS
From infiniteherbs.com
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE - BON APPéTIT
From bonappetit.com
STEAMED MUSSELS WITH SHALLOT CREAM RECIPE - FOOD NEWS
From foodnewsnews.cc
WHAT WINE GOES WITH FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH …
From delipair.com
STEAMED MUSSELS WITH SHALLOTS AND FRESH HERBS RECIPE - HANNAFORD
From hannaford.com
MUSSELS IN VERMOUTH - THE INSUFFICIENT KITCHEN
From theinsufficientkitchen.com
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS
From chinesefoodrecipesbook.blogspot.com
VERMOUTH MUSSELS - IN THE KITCHEN WITH KATH
From inthekitchenwithkath.com
STEAMED MUSSELS WITH SHALLOTS AND FRESH HERBS - BIGOVEN.COM
From bigoven.com
MUSSELS WITH VERMOUTH AND TARRAGON - BUTTER & BAGGAGE
From butterandbaggage.com
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
From inspiredtaste.net
VERMOUTH STEAMED MUSSELS - LA BOîTE
From laboiteny.com
MUSSELS STEAMED IN BELGIAN ALE, SHALLOTS & HERBS RECIPE
From recipegraze.com
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS …
From pinterest.co.uk
RECIPE: CLAM OR MUSSELS STEAMED WITH FENNEL AND VERMOUTH
From recipelink.com
STEAMED MUSSELS IN GARLIC AND SHALLOTS RECIPE | MYRECIPES
From myrecipes.com
STEAMED MUSSELS IN GARLIC AND HERB WINE SAUCE - THE SEASONED …
From theseasonedmom.com
STEAMED MUSSELS IN GARLIC AND SHALLOTS RECIPE - FOOD NEWS
From foodnewsnews.com
STEAMED MUSSELS, SAUSAGE, HERBS, RED WINE - ST. SUPéRY ESTATE ...
From stsupery.com
RECIPE: MUSSELS IN CREAM SAUCE WITH VERMOUTH STEP BY STEP WITH …
From handy.recipes
STEAMED MUSSELS WITH SHALLOTS AND FRESH HERBS RECIPE - HANNAFORD
From hannaford.com
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS
From webetutorial.com
MUSSELS WITH WINE, GARLIC AND HERBS - WINE ENTHUSIAST
From winemag.com
MUSSELS IN CREAM, SHALLOTS AND HERBS (OH MY!) - BEV COOKS
From bevcooks.com
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS …
From pinterest.co.uk
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS …
From textcook.com
STEAMED MUSSELS WITH HAM & VERMOUTH - RECIPE | COOKS.COM
From cooks.com
STEAMED MUSSELS RECIPE - BARANDKITCHENMAGAZINE.COM
From barandkitchenmagazine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #lunch #main-dish #seafood #vegetables #french #easy #european #steam #dinner-party #finger-food #holiday-event #romantic #english #belgian #one-dish-meal #mussels #shellfish #onions #taste-mood #savory #presentation #served-hot #technique
You'll also love