Garlic And Wine Mussels 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 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.

MUSSELS IN GARLIC WINE SAUCE

Steps:

• In a Dutch oven or large pot with a lid, heat the olive oil and add the shallot and chopped garlic, season lightly with salt and pepper and cook over medium heat, stirring, until the garlic is softened and barely golden, about 2 minutes.
• Add the chicken broth and bring to a boil then add the mussels and wine, cook for 1 minute, giving it a stir occasionally. Cover with the lid and steam the mussels until they open, about 4-5 minutes. Remove from the heat. Using a slotted spoon, transfer the mussels to 6 serving bowls, discarding any mussels that do not open.
• Return the pot to the heat and bring to a boil to reduce the pot broth slightly. Add the butter and parsley to the broth, and stir until the butter melts. Slowly pour the broth over each serving of the mussels. Garnish each serving with a sprinkle of chopped parsley and serve with crusty grilled bread.

GARLIC AND WINE BRAISED MUSSELS

Steps:

• Scrub mussels with a brush, remove beards ( just grab an end and pull). DIscard cracked or heavy mussels ( they have sand in them), or open mussels that won't close when tapped ( they are dead, and no good to eat).
• Saute garlic in butter and oil in a Dutch oven over medium heat 1 to 2 minutes or until golden. Stir in wine and 1/4 teaspoon pepper. Add mussels. Cover and cook 6-7 minutes or until mussels open, shaking pan several times.
• PLace linguine on a warm platter.
• Transfer mussels to platter with a slotted spoon, discarding any unopened mussels.
• Pour butter mixture ovr mussels; sprinkle with remaining pepper an chopped cilantro.

GARLIC AND WINE MUSSELS RECIPE

Steps:

• Heat the butter in a large pan, add the garlic and cook very gently for just a couple of minutes. Add the wine, season with lots of black pepper and bring to the boil.
• Add the mussels to the pan, cover with a lid and simmer for 5 mins, or until all the mussels have opened.
• Scatter over the parsley and serve with masses of warm crusty bread.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

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.

MUSSELS WITH RED WINE AND ROASTED GARLIC

Steps:

• Heat oven to 375 degrees. On parchment-lined foil, drizzle garlic with oil; tightly seal. Bake until tender, about 1 hour. Once cool, remove cloves from papery skin and set aside.
• In a large pot, heat 1 tablespoon butter over medium heat; add thyme and roasted garlic cloves. Cook 1 to 2 minutes, then add wine and season with salt. Bring to a boil, add mussels, and reduce heat to medium. Cook, covered and undisturbed, until shells have opened, 6 to 8 minutes.
• Stir mussels and, with a slotted spoon, transfer to a warm serving bowl. (Discard unopened shells.) Return broth to a boil and reduce by half. Whisk in remaining 3 tablespoons butter and parsley. Ladle sauce over mussels and serve immediately.

STEAMED MUSSELS WITH GARLIC AND 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.

MUSSELS IN WHITE WINE SAUCE WITH GARLIC BUTTER TOASTS

Steps:

• First, make the garlic butter. Blitz all the ingredients in a food processor, then set aside. The butter can be made ahead and chilled in the fridge for up to five days. Toast one side of each sourdough slice under the grill. Spread the other side thickly with the butter and place under the grill again until the butter is bubbling. Turn off the grill and keep the toasts warm.
• Heat the oil and butter over a medium heat in a large pan with a lid. Add the parsley stalks, bay leaf, shallot and ½ tsp pepper, and sweat for a few mins until the shallots are softening and fragrant. Add the mussels and white wine, stir, cover tightly with a lid and steam for 2-3 mins until all the mussels have opened.
• Spoon into bowls, pour over the pan juices, scatter over some chopped parsley and serve with the toasts.