How To Steam Mussels Recipes

STEAMED MUSSELS

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.

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

HOW TO STEAM MUSSELS

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.

SIMPLE STEAMED CLAMS OR MUSSELS

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.

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.

STEAMED MUSSELS AND CLAMS

Steps:

• Scrub mussels and clams in cool water. Remove beards from mussels, and discard all broken or opened shells. Remove from water, and refrigerate until needed.
• Heat broiler or grill to medium-high heat. Brush bread slices with olive oil on both sides. Place on grill or under broiler for about 30 seconds on each side or until golden. While still hot, rub tops with cut side of garlic clove.
• Place a large stockpot on grill or stove over medium heat. Add butter. When melted and bubbling, add leeks, shallots, thyme, oregano, bay leaf, and chile. Saute until leeks and shallots are translucent, about 10 minutes. Add white wine, and salt and pepper to taste; bring to a simmer. Add mussels and clams; cover; cook until shells open, about 7 minutes. Serve in a bowl with the croutons.

STEAMED CLAMS OR MUSSELS

Steps:

• In a large stockpot, heat your oil very hot.
• Add the garlic and saute quickly for 1 minute.
• Add chopped basil, wine, broth, butter and bring to a boil.
• Then add clams or mussels, cover with a lid, and cook for 4 to 5 minutes.
• Remove lid, and stir well.
• Replace lid and continue cooking til open.
• With slotted spoon, remove clams/mussels and distribute them into 4 pasta bowls.
• Season broth with salt and pepper, and pour hot broth over clams/mussels.
• Garnish with fresh basil and serve warm.

STEAMED MUSSELS II

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.

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.