STEAMED MUSSELS WITH APPLES AND BACON
If you're wondering how to cook mussels, then you're in the right place. Maybe you've heard the term "de-beard" but have no idea what that means. Good news: Today I have a complete primer on the easiest way to cook fresh mussels. Plus how to store them, de-bearding and cleaning plus an easy and tasty recipe for Mussels with Apples and Bacon.
Provided by Katie Webster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- under cold running water. Pull off any "beards" with fingers and a pairing knife. If a mussel shell is open, gently tap it on the counter. Discard any mussels that do not close up after tapping. Set aside in a colander.
- Place bacon in a large heavy-bottomed Dutch Oven over medium heat and cook, stirring occasionally until crisp, 4 to 6 minutes. Transfer the bacon to a paper-towel lined plate and pour off any bacon fat.
- Return the Dutch oven to medium heat and add oil. Add garlic, celery, onion, apple, salt, thyme and pepper and cook, stirring often until the apple and vegetables are starting to soften and brown slightly, about 5 minutes.
- Stir in clam juice and cider vinegar, increase heat to high, cover and bring to a boil. Stir in the mussels, cover and cook, stirring once or twice until the mussel shells are opened 3 to 5 minutes. Remove from the heat and stir in the cooked bacon and parsley. Discard any mussels that didn't open.
Nutrition Facts : ServingSize 3 1/2 cup, Calories 284 calories, Sodium 2 g, Fat 10 g, SaturatedFat 2 g, Carbohydrate 18 g, Fiber 2 g, Protein 30 g
HOW TO STEAM MUSSELS
How to Steam Mussels. Mussels are an ideal dinner party dish -- they're fairly expensive but are still elegant enough to impress your guests. Best of all, you can prepare them quickly and easily by steaming them. The trick to steaming...
Provided by wikiHow
Categories Fish and Seafood
Number Of Ingredients 11
Steps:
- Scrub the mussels under cold water. You'll need 4 pounds (1.8 kg) of mussels. Place them in a large colander and rinse them under cold water in the sink. Use a vegetable brush to scrub the mussels and rinse them well. If you haven't bought mussels before, look for small ones. In most cases, they're cultivated so they don't have much sand in them and have a less fishy taste than wild varieties.
- Scrape off any barnacles. As you're washing the mussels, examine the shells' exterior carefully. Hard, cone-like bumps on the surface are known as barnacles and should be removed. A vegetable brush usually isn't strong enough to take them off, so use a paring knife to scrape them away.
- Throw away any cracked shells. While you're washing the mussels, pay careful attention the shells. A closed or slightly gaping shell indicates that the mussel is fresh, while an open or cracked shell is a sign that it may be spoiled. Discard any cracked or opened shells. It's a good idea to smell the mussels after you wash them too. They should smell like the ocean to indicate that they're fresh.
- Cut away any beards from the mussels. After the mussels are washed, look along the seam between the two halves of the shells. Any brownish threads that resemble seaweed hanging from the area are known as the beard. Use your fingers to tear them away or pull them taut and cut them with a sharp knife. If you've purchased cultivated mussels, the beards have likely been mechanically removed.
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
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.
SIMPLE STEAMED CLAMS OR MUSSELS
This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.
Provided by Emily Weinstein
Categories dinner, lunch, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.
- Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
- Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.
Nutrition Facts : @context http, Calories 554, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 12 grams, Fiber 0 grams, Protein 83 grams, SaturatedFat 2 grams, Sodium 3410 milligrams, Sugar 1 gram, TransFat 0 grams
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
HOW TO CLEAN AND STEAM MUSSELS
Steps:
- To clean mussels:
- Scrub them with a brush under cold water and scrape off any barnacles with a knife. If the byssus, or beard , is still attached (most cultivated mussels have been trimmed mechanically), remove it by pulling it from tip to hinge or pulling and cutting it off with your knife. Do this just before cooking. Discard any with cracked or open shells.
- To steam mussels:
- For 1 1/2 to 4 1/2 pounds mussels, put 1 cup liquid (water or a mix of water and white wine or beer) in a 4- to 6-quart pot. Bring to a boil, then dump in the mussels and cover. Reduce heat to moderate and cook, stirring occasionally, until the mussels open wide. This will take 3 to 6 minutes, but check frequently after 3 minutes. Scoop out the mussels with a slotted spoon (discard any that are unopened) and save the flavor-packed liquid if desired.
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