How To Eat Canned Mussels Recipes
STEAMED MUSSELS
Recipe video above. Mussels are highly underrated - they're cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!
Provided by Nagi
Categories Mussels
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy pot over medium heat, melt butter.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
- Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
- Stir in tomatoes, add mussels stir to coat in sauce a bit.
- Cover, lower heat to medium high and cook, shaking pot once or twice.
- The mussels are cooked when they are open - around 6 to 8 minutes.
- Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
- Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Nutrition Facts : Calories 272 kcal, Carbohydrate 11 g, Protein 16 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 463 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CANNED MUSSELS
I have tried different ways to can mussels but this is the one I liked best. This recipe came fom my step father-in-law. The mussels keep real well.
Provided by DotM7037
Categories Mussels
Time 12h
Yield 1 jar, 2 serving(s)
Number Of Ingredients 2
Steps:
- Clean mussels and soak over night in pure vinegar.
- Make sure they are covered.
- Drain in the morning but do not rinse.
- Pack in sterilized jars, add cold water and seal.
- I use a 4 ounce jar.
Nutrition Facts :
PASTA WITH SMOKED MUSSELS AND CAPERS
Steps:
- Bring large pot of water to a boil and boil pasta. Meanwhile prepare the ingredients: Coarsely chopping the mussels, sardines, capers and parsley and adding them to the bottom of a mixing bowl. Add lemon juice and olive oil and season to taste with salt and crushed red pepper.
- When pasta is done, drain and shake dry and add to the bowl; toss with scallions, reserving some for garnish. Serve warm.
- Refresh leftovers with vinaigrette.
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- Melt the butter in a large pot over medium-high heat. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.
- Add the mussels and cover the pot. After three minutes, take the lid off and gently stir the mussels. Try to push any shells that are unopened to the bottom of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened.
- Pour the cream (if using) and the lemon juice into the sauce and gently mix. Sprinkle the parsley over the top and serve right away.
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- Properly clean mussels by brushing the outer shell and washing with cold running water. Remove the dark hairy part referred to as the “beard” or byssus.
- In a casserole, boil water with ginger. Water should be enough to soak the fresh mussels. Add mussels and allow to boil for one to two minutes. Drain water. Separate the shells of mussels - discard the empty shell and transfer the mussel meat with shell to a tray lined with lightly greased foil. For mussels that did not open when boiled, opt to discard them.
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WHAT TO SERVE WITH MUSSELS (20 EASY IDEAS) - INSANELY GOOD
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- Bread. Mussels are all-protein, so if you want a hearty meal, pair them with carbs. Bread is a perfect candidate, especially if the mussels are cooked in a rich sauce.
- French Fries. I’m sure you don’t need any convincing, but French fries make a fantastic side to mussels, and any dish, for that matter. This Popeye’s copycat has the perfect Cajun seasoning coating the fries, such that they’re extra crispy and flavorful.
- Saffron Rice. Another fantastic source of carbs is rice. You can’t go wrong with a simple bowl of steamed rice, but you can also take it a step further by adding saffron.
- Garlic Bread. Mussels pair well with garlic and bread, so it only makes sense to serve them with garlic bread! Smother sliced French bread with garlic and butter and bake until golden.
- Sweet Potato Fries. If you like a sweeter version of French fries, go for sweet potatoes! This alternative is just as insanely addictive. Besides the sweetness, sweet potatoes also offer a mild earthy flavor.
- Garlic Parmesan Potato Wedges. Potato wedges are just like fries, only thicker. If you want more potato goodness in every bite, potato wedges are the way to go!
- Toasted Baguette. Mussels pair really well with crusty bread, and baguettes are another ideal candidate. Top these bite-sized munchies with mussels, and voila, you’ll have the perfect appetizer.
- Tomato Sauce. Mussels taste even greater in a rich broth or sauce. Try cooking them with this tomato sauce, and I guarantee you they’ll disappear in minutes.
- Horseradish Sauce. If you’re a fan of rich and creamy sauces with a bit of a kick, go for horseradish. This sauce definitely packs a punch! The addition of vinegar cuts through the richness of the sauce, giving you a well-balanced flavor.
- Potato Leek Soup. Potatoes and leeks together create the richest, creamiest, heartiest soup! This French recipe is welcome in my household any time, any day.
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