Grilled Mussels With Cracked Black Pepper Recipes

GRILLED MUSSELS RECIPE

Steps:

• Gather the ingredients.
• Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. While the grill heats, pick over the mussels; throw away any mussels that don't close tightly when you tap on them and remove the beards, if any.
• Put the cleaned mussels on the hot grill and cook, covered on a gas grill, until they open, about 2 to 3 minutes.
• Use tongs to transfer the hot mussels to a serving platter. If using, add fresh pepper and chopped parsley on top. Serve immediately.

GRILLED MUSSELS WITH CURRY BUTTER

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.

BLACK PEPPER MUSSELS

Steps:

• Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
• Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.

GRILLED MUSSELS AND CHEESY GRILLED COUNTRY BREAD

Steps:

• Preheat grill to medium high. Cut country loaf into slices. Place on grill to toast one side.
• Meanwhile, cover bottom of a large straight sided and heat proof skillet with foil to protect from soot. Place pan on the grill and add all ingredients, except butter, parsley, bacon and black pepper, stirring to mix. Remove bread slices to a cookie sheet, toasted side up and grate some gruyere cheese over the slices. Return bread slices to the grill to toast the other side and melt the cheese.
• While bread slices are toasting, tint skillet loosely with foil and cover the grill, until bread slices are toasted (about 1 minute depending on grill heat. Be sure to check so bread doesn't burn).
• Open grill and remove bread slices to cookie sheet and set aside. Close grill and allow muscles to continue cooking about another 3 minutes. Remove the foil and if some have not opened, give the pot a stir and cook another 1-2 minutes.
• Remove skillet from grill and remove and discard any muscles that have not opened. Scoop remaining mussels into a large serving bowl. Return skillet with liquid to the grill, and let simmer 1-2 minutes to combine flavors. Remove from heat, swirl in butter, and pour liquid over muscles in bowl.
• Sprinkle with black pepper, crumbled bacon (if using) and parsley. Serve with toasted country bread.

CURRY GRILLED MUSSELS

Steps:

• 1. Preheat a grill or grill pan on medium heat. Whisk together the coconut milk, curry powder, fish sauce, salt, red pepper flakes, lime zest and lime juice in a medium bowl.
• 2. Place 2 large pieces of heavy-duty foil from an 18-inch box on top of each other and put the mussels, garlic and onions on top. Fold the foil pieces upward to form a bowl or packet and pour the coconut milk mixture over the mussels. Close the packet, creating a seamless seal and leaving some space between the mussels and the top of the packet. Place on the grill and cook for 10 minutes, shaking the packet once.
• 3. While the mussels are cooking, brush the bread with the olive oil. Place a sheet of heavy-duty foil on the grill next to the mussels and add the bread slices. Grill until the slices begin to char, flipping halfway through, 2 to 3 minutes.
• 4. Remove the mussels from the grill and open the packet, being careful of steam. Pour the mussels and the liquid into a serving bowl, sprinkle with the cilantro and scallions and serve with the grilled bread.

GRILLED MUSSELS

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.

BLACK SKILLET MUSSELS

Steps:

• Heat a large cast-iron or heavy steel skillet over high heat for about 5 minutes, or until a few drops of water dance across the surface. Add the mussels to the skillet in one layer (your pan may fit more or less than 1 1/2 pounds; use only as many as will fit comfortably or use 2 pans).
• Cook, shaking the pan occasionally, until the mussels begin to open. The mussels are done when they're all open and their juices have run out and evaporated in the hot pan. Sprinkle with salt and pepper and serve immediately, in the pan.
• Variations
• Black Skillet Clams or Oysters: This dish can be made with hardshell clams-littlenecks, cherrystones, or quahogs-or with oysters. (Softshell clams, or steamers, are too sandy for this treatment.) Be sure to wash the shells of any of these mollusks very well and discard any whose shells are open or cracked. As with the mussels, they are done when their shells open.
• To add a slightly different flavor:
• When the mussels begin to open, add 4 cloves of crushed, peeled garlic to the pan, shaking the pan as directed.
• Gently melt 4 tablespoons (1/2 stick) butter in a small saucepan. (If you like, add Tabasco or other hot sauce to taste, along with the juice of a lemon.) Serve it alongside the pan of mussels. To eat, remove a mussel from its shell, dip into the butter, then rub up some of the dried juices from the bottom of the skillet.
• Mussels
• Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.

BLACK PEPPER MUSSELS

Steps:

• Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
• Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.

GRILLED MUSSELS AND CLAMS WITH GARLIC AND HERB BEURRE BLANC RECIPE

Steps:

• Fire up the grill to medium-high heat. Mince the garlic using a mini-food processor. It should take a few seconds. Do not wash the processor; you'll need to purée the garlic later. Heat 1 tablespoon of the butter in a small skillet over medium-low heat. Add the garlic and cook, stirring often, until the garlic is a pale golden brown, 6 to 8 minutes. Reduce the heat to low if the garlic starts to crisp or browns too quickly. While the garlic cooks, pour the wine and vinegar into a small saucepan. Bring to a boil over medium-high heat and allow to boil until reduced by half, about 8 minutes. Add the cream and again bring to a boil. Reduce the heat to medium and simmer until slightly reduced, about 5 minutes. As the sauce reduces, rinse the mussels and clams in a colander under cold running water. Give them a quick scrub with a kitchen brush and rinse well. Grill them just until they open, about 6 to 8 minutes. Finish the sauce by whisking in the remaining butter, 1 tablespoon at a time, until the sauce is smooth and creamy. Spoon the cooked garlic back into the processor and purée. Stir it into the sauce and season with salt and pepper, and add the herbs. Keep the sauce warm, but do not let it boil, until the mussels and clams are done. Spoon a little of the sauce onto each clam or mussel and serve immediately. This recipe yields 4 to 6 servings. Each of 6 servings: 286 calories; 365 mg sodium; 91 mg cholesterol; 16 grams fat; 9 grams saturated fat; 7 grams carbohydrates; 22 grams protein; 0.09 gram fiber.

MUSSELS WITH BLACK PEPPER

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 pot. Add the garlic. Cook over medium heat until golden, about 1 minute. Stir in the parsley and pepper. Add the mussels, wine, and lemon juice to the pot. Cover and cook, shaking the pan occasionally, until the mussels begin to open, about 5 minutes. 3 Transfer the opened mussels to serving bowls. Cook any mussels that remain closed a minute or two longer. Discard any that do not open. Pour the cooking liquid over the mussels. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

BLACK PEPPERED MUSSELS

Steps:

• Place the mussels in a medium skillet. Grind half of the pepper over mussels. Cover, and place over high heat. Cook until the mussels open, 1 1/2 to 2 minutes. If there is not enough liquid released from the mussels it may be necessary to add a few tablespoons of water to steam the mussels.
• As soon as the mussels have opened, transfer to a serving bowl. Grind remaining pepper over mussels. Serve with lemon wedges and a drizzle of olive oil. Serve immediately.

GRILLED MUSSELS WITH CRACKED BLACK PEPPER

Steps:

• Scrub the mussels, rinse in several changes of water and trim the beards, if any.
• Heat a large skillet (cast iron is best) over high heat -- a DRY skillet.
• When the skillet is very hot, put all of the mussels into it and shake the pan.
• The mussels will begin to open immediately. It will sound almost like popcorn. This is the mussels opening up and releasing there juices into the hot pan.
• Continue shaking the pan until all the mussels have opened. This should not take any more than 5 min at the most. They cook quickly and you don't want to overcook them.
• Remove from the heat and season GENEROUSLY with black pepper.
• Transfer the mussels in the skillet to a table or spoon the mussels into individual bowls.
• Serve immediately.