Fried Mussels Dijonnaise Po Boy Recipe On Food52

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MUSSELS DIJONNAISE



Mussels Dijonnaise image

This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream.... But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.

Provided by SLColman

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 quarts mussels, beards removed, cleaned and scrubbed
sea salt
fresh ground black pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat leaf parsley

Steps:

  • Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
  • Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
  • Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
  • Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
  • Stir in the mustard with a wire whisk while heating. Do not boil.
  • Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.

FRIED PORTOBELLO PO'BOYS



Fried Portobello Po'boys image

This has all the crunch and flavor you expect when biting into a po'boy!

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 po'boys

Number Of Ingredients 21

2 cups buttermilk, plus more as needed
2 tablespoons Cajun seasoning
2 6-ounce packages sliced portobello mushrooms
1 cup all-purpose flour
1 teaspoon baking powder
Kosher salt and freshly ground pepper
Vegetable or canola oil, for frying
1/3 cup extra-virgin olive oil
1/4 cup apple cider vinegar
3 tablespoons Dijon mustard
1 tablespoon sugar
1 teaspoon mustard seeds
1 clove garlic, minced
Kosher salt and freshly ground pepper
1 16-ounce bag shredded coleslaw mix
2 cups shredded red cabbage
1/2 cup sliced scallions
2 tomatoes, thinly sliced
Dill pickle slices, for topping
2 baguettes or long loaves French bread, split open, lightly toasted and buttered
1 red onion, thinly sliced

Steps:

  • Marinate the mushrooms: Whisk the buttermilk and 1 tablespoon Cajun seasoning in a large bowl, then add the portobellos and toss to coat. Refrigerate for 4 hours.
  • About 30 minutes before frying, make the slaw: Whisk the olive oil, vinegar, mustard, sugar, mustard seeds, garlic, a pinch of salt and a few grinds of pepper in a bowl. Add the coleslaw mix, red cabbage and scallions; toss lightly. Season with salt and pepper to your liking. Refrigerate until ready to serve.
  • Bread the mushrooms: Combine the flour, remaining 1 tablespoon Cajun seasoning, the baking powder and a pinch each of salt and pepper in a large shallow dish. Remove the mushrooms from the buttermilk marinade and coat in the seasoned flour (you can also shake the mushrooms with the seasoned flour in a paper bag). Shake off any excess flour and transfer the breaded mushrooms to a large plate.
  • Fill a large cast-iron skillet halfway with vegetable oil and fit the skillet with a deep-fry thermometer; heat the oil to 350˚ F. Line a baking sheet with paper towels and set a rack on top.
  • Add 6 to 8 mushroom slices to the hot oil and cook 3 to 4 minutes, then flip and cook until golden brown, 2 to 3 more minutes. Remove to the rack. Repeat with the remaining mushrooms.
  • Make the sandwiches: Lay the tomatoes and pickles on the bottoms of the bread, then top with the fried mushrooms, red onion and slaw. Close the sandwiches and cut each loaf in half.

FRIED FISH PO' BOYS WITH CAJUN FRENCH FRIES



Fried Fish Po' Boys with Cajun French Fries image

In Southern culture, you have to know how to fry seafood. It doesn't matter if it's fish, oysters or shrimp-you have to be able to fry one of them. One of the best ways to enjoy fried seafood in Cajun cuisine is on a dressed po'boy with a side of fries. We're going to twice-cook these French fries before tossing them in a zesty seasoning.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

4 cups canola oil
Two 8- to 10-ounce skin-on firm white fish fillets, such as redfish, trout or catfish, pin bones removed (or four 4- to 6-ounce skinless fillets)
1/4 cup plus 1 teaspoon Creole seasoning
2 large eggs
1 1/2 cups milk
2 cups unbleached all-purpose flour
Two 5-ounce baguettes, halved lengthwise
1 cup mayonnaise
2 cups shredded iceberg lettuce (3 to 4 leaves)
1/2 cup dill pickle chips
2 medium beefsteak tomatoes, sliced 1/4 inch thick
Hot sauce, for serving
2 russet potatoes
2 tablespoons Creole seasoning
1/4 cup mayonnaise
1 teaspoon Creole seasoning
1 teaspoon hot sauce

Steps:

  • Preheat the oven to 200 degrees F. Heat the oil in a large, deep heavy-bottomed skillet or Dutch oven over medium heat until a deep-fry thermometer registers 350 degrees F. Line 2 baking sheets with paper towels.
  • For the fried fish po' boys: If using skin-on fish fillets, remove the skin, then cut into 4 equal pieces. Season each side of the 4 fillets with 1 teaspoon Creole seasoning. Whisk together the eggs, milk and 2 teaspoons of the Creole seasoning in a large shallow bowl, baking dish or cake pan. Whisk together the flour and the remaining 1 tablespoon of the Creole seasoning in a second large shallow bowl, baking dish or cake pan.
  • Dip 2 fillets in the egg mixture and carefully shake off any excess. Dip the fillets in the flour mixture and shake off any excess. Fry the fillets, flipping halfway through, until golden brown, 3 to 4 minutes depending on the thickness of your fish. Transfer the fish to the second prepared baking sheet and keep warm in the oven until ready to serve. Bring the oil back to 350 degrees F, then repeat with the remaining 2 fillets.
  • For the Cajun French fries: Cut the potatoes into 1 1/2-inch sticks and transfer to a large bowl of cold water. Stir until the water is cloudy. Drain the potatoes, transfer to one of the prepared baking sheets, top with paper towels, press down to blot and let sit until the potatoes are dry, 1 to 2 minutes.
  • Working in batches, gently add some potatoes to the hot oil, carefully shaking the skillet if needed to make sure the potatoes are completely covered with the oil. Fry until pale golden, about 2 minutes. Transfer the fries with a spider to the same baking sheet. Bring the oil back to 350 degrees F between batches.
  • Increase the temperature of the oil to 400 degrees F. Working in batches, add the fries and cook until golden brown, about 3 minutes. Transfer to the same baking sheet, sprinkle the Creole seasoning over top and toss with tongs.
  • To assemble the po' boys: Evenly spread 1/4 cup mayonnaise on each baguette half. Place 1 cup lettuce, 1/4 cup pickles, half of the tomatoes, 2 fried fish fillets and hot sauce on the bottom half. Add some fries if desired, then add the top half. Repeat with the remaining baguette, lettuce, pickles, tomatoes, fried fish fillets and hot sauce.
  • For the Creole mayo: Stir together the mayonnaise, Creole seasoning and hot sauce in a small bowl. Serve with the po' boys and Cajun French fries.

BATTER-FRIED MUSSELS WITH GARLIC SAUCE



Batter-fried mussels with garlic sauce image

Make and share this Batter-fried mussels with garlic sauce recipe from Food.com.

Provided by Poppy

Categories     Mussels

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 10

5 lbs fresh mussels
flour
salt
oil (for frying)
4 -6 cloves garlic
1/2 cup coarsely chopped walnuts
3 cups stale crumbled bread, without crusts
1 cup extra virgin olive oil
2 -4 tablespoons red wine vinegar
salt

Steps:

  • Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
  • Place the mussels in a large wide pot with about two inches of water.
  • Cover and steam until the mussels open, about six or seven minutes.
  • Remove and drain, discarding any mussels that haven't opened.
  • Remove the mussels from their shells and place in a colander.
  • Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
  • Tap the colander to rid it of excess flour.
  • Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
  • Add the mussels, in batches i f necessary and fry until crisp and golden.
  • Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
  • Add the walnuts and pound or pulverize until the mixture is mealy.
  • Dampen the bread under the tap and squeeze dry.
  • Add to the bowl and continue pulverizing all together.
  • Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
  • If it is too thick, add a little water.
  • Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.

Nutrition Facts : Calories 1157.2, Fat 77.4, SaturatedFat 11, Cholesterol 159, Sodium 1799.4, Carbohydrate 41.1, Fiber 1.9, Sugar 1.9, Protein 72.6

MUSSELS DIJONAISE



Mussels Dijonaise image

i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce.

Provided by chia2160

Categories     Mussels

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 -3 tablespoons butter
1/4 cup finely chopped onion
2 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
3 lbs mussels, beards removed,cleaned and scrubbed
sea salt
fresh ground pepper
1 bay leaf
2 sprigs fresh thyme or 1/2 teaspoon dried thyme
1/4 cup dry white wine
1/2 cup heavy cream
2 tablespoons Dijon mustard
2 tablespoons finely chopped flat leaf parsley

Steps:

  • Heat the butter in a large saucepan until melted.
  • Add the onions, shallots and garlic and cook briefly, until wilted.
  • Do not brown.
  • Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
  • Cover closely and bring to a boil. lower heat to medium.
  • Cook for about 5 minutes, shaking to redistribute the mussels.
  • Cook until all the mussels are opened.
  • Using a slotted spoon, transfer the mussels to a serving bowl.
  • Keep warm.
  • Continue cooking the sauce for a minute, remove bay leaf and the thyme.
  • Stir in the mustard with a wire whisk while heating.
  • Do not boil.
  • Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
  • Serve immediately with crusty bread.

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