Grilled Mussels And Cheesy Grilled Country Bread Recipes

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GRILLED MUSSELS WITH HERBED BREAD CRUMBS



Grilled Mussels with Herbed Bread Crumbs image

Provided by Alex Guarnaschelli

Categories     appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 8

1/2 cup extra-virgin olive oil
4 cloves garlic, peeled and "pressed"
Kosher salt
1 cup bread crumbs, toasted golden brown
1 cup washed, dried and coarsely chopped parsley leaves
2 sprigs mint, washed, dried, and leaves coarsely chopped
3 dozen mussels, scrubbed, "beards" removed
1 or 2 lemons, halved

Steps:

  • I love using the heat of the grill to open shellfish. I think they come out as juicy as if they were roasted in the oven. The flavors of garlic, parsley and mint make this a great opener to a meal or a nice side dish or nibble. The crunch of the bread crumbs is also a great texture contrast to the mussels and the flavors evoke the natural sweetness of the mussels.
  • Preheat the grill or grill pan to medium.
  • Heat a large skillet over low heat and add the olive oil. When the oil is warm add the garlic. Stir the garlic with a wooden spoon and season with salt, to taste. Give the garlic a minute to "melt" into the oil but do not let it brown. Stir in the bread crumbs, parsley and mint. Taste for seasoning, Set aside.
  • When the grill is hot, scatter the mussels on the grill in a single layer. Have a pair of tongs and a large platter ready. As the mussels open, use the tongs to remove them from the grill onto a platter. When they are all opened, squeeze the juice from the lemons over them and spoon the bread crumb mixture into the shells. Serve immediately.

GRILLED MUSSELS



Grilled Mussels image

This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer.

Provided by luvmybge

Categories     Mussels

Time 40m

Yield 60 mussels, 5-6 serving(s)

Number Of Ingredients 9

3 lbs mussels (about 60 mussels)
2/3 cup dry white wine
1 cup butter, softened
3 tablespoons minced garlic
5 tablespoons minced fresh parsley
2 tablespoons minced fresh chervil or 2 teaspoons dried chervil
1 1/4 teaspoons fresh ground pepper
2 cups breadcrumbs (made from firm-textured white bread)
2 tablespoons freshly grated romano cheese

Steps:

  • Scrub the mussels under cold water, trim off the beards.
  • Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
  • Steam until the shells open, about 5 minutes.
  • Remove from the heat; discard any mussels that did not open.
  • In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
  • In a small saucepan, melt the remaining butter.
  • In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
  • Add the cheese and stir in the melted butter to moisten the crumbs.
  • Preheat the broiler.
  • Pull off half of each mussel shell.
  • Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
  • Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
  • Serve hot.

Nutrition Facts : Calories 775.2, Fat 45.9, SaturatedFat 25.4, Cholesterol 176.2, Sodium 1451, Carbohydrate 44.4, Fiber 2.3, Sugar 3.1, Protein 39.8

GRILLED MUSSELS WITH CURRY BUTTER



Grilled Mussels with Curry Butter image

Mussels are topped with a rich curry butter, sealed in foil packets, and grilled until done in this terrific recipe. They're so delicious! I serve these as an appetizer with warm, crusty bread for dunking followed by a big green salad topped with grilled chicken or shrimp for an easy summertime meal.

Provided by Diana S.

Categories     Seafood     Shellfish     Mussels

Time 25m

Yield 4

Number Of Ingredients 10

3 tablespoons butter, softened
2 cloves garlic, pressed
1 teaspoon curry powder
½ teaspoon ground cumin
⅛ teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
¼ cup chopped fresh parsley
1 lime, thinly sliced
1 lime, cut into 4 wedges

Steps:

  • Preheat an outdoor grill for high medium-heat and lightly oil grate.
  • Whisk together the butter, garlic, curry powder, cumin, and salt in a small bowl.
  • Arrange four large sheets of aluminum foil on a flat surface. Divide the mussels into four even portions and place one portion on each piece of foil. Dot the mussels with the curry mixture. Sprinkle the red bell pepper and parsley over the top of each portion. Top each with lime slices. Wrap foil tightly around the portions.
  • Cook the packets on the preheated grill until the mussels have opened, 5 to 10 minutes. Discard any mussels which do not open.
  • Transfer the mussels to small bowls and garnish each with a lime wedge to serve.

Nutrition Facts : Calories 299.4 calories, Carbohydrate 15.3 g, Cholesterol 86.5 mg, Fat 14.1 g, Fiber 2 g, Protein 28 g, SaturatedFat 6.5 g, Sodium 788.5 mg, Sugar 2.1 g

MUSSELS WITH SPICY TOMATO OIL AND GRILLED BREAD



Mussels with Spicy Tomato Oil and Grilled Bread image

Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper.

Provided by Andy Baraghani

Categories     Bon Appétit     Shellfish     Mussel     Tomato     Dinner     Summer

Yield 4 servings

Number Of Ingredients 10

1/3 cup olive oil
3 garlic cloves, thinly sliced
1 pound tomatoes, cored, seeded, coarsely chopped
2 tablespoons chili oil
1/2 teaspoon fennel seeds, lightly crushed
Kosher salt
3 pounds mussels, scrubbed, debearded
2 tablespoons unsalted butter
3 tablespoons finely chopped chives
4 slices country-style bread, grilled

Steps:

  • Heat oil in a large saucepan over medium. Cook garlic, stirring occasionally, until golden and crisp, about 3 minutes. Using a slotted spoon, transfer garlic to a small bowl. Increase heat to medium-high and add tomatoes to oil. Cook, pressing down on tomatoes using a wooden spoon until they are very soft and broken down, 8-10 minutes; pluck out peels. Stir in chili oil and fennel seeds; season with salt. Add mussels, cover, and cook, shaking pan occasionally, until mussels open, 5-8 minutes (discard any mussels that don't open). Using a slotted spoon, transfer mussels to shallow bowls.
  • Add butter to tomato oil and stir until melted and incorporated. Taste and adjust seasoning. Ladle oil over mussels and top with chives and fried garlic. Serve with grilled bread.

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