Leftover Champagne Mussels Recipes
MUSSELS WITH SAFFRON MAYONNAISE
Steps:
- For the mayonnaise, soak the saffron in 1 tablespoon of hot water in a small bowl for 5 minutes. Whisk in the mayonnaise, lemon zest, lemon juice, mustard, 1/2 teaspoon kosher salt, and 1/4 teaspoon pepper and refrigerate until ready to use.
- For the mussels, combine the fleur de sel and 1/2 teaspoon pepper and set aside. Heat a large, dry (12-inch) cast iron skillet over high heat for 4 to 5 minutes, until very hot. Add the mussels in a single layer and cook them for one minute, until they start to open. Add the wine and continue cooking for 2 to 3 minutes, until the mussels are fully opened and just cooked. (Discard any that don't open.) Off the heat, sprinkle the mussels generously with the salt and pepper mixture. Serve hot from the skillet with individual bowls of saffron mayonnaise for dipping.
LEFTOVER CHAMPAGNE PANCAKES
What do you do with that leftover Champagne after New Year's Eve or brunch? Make pancakes of course! These taste delicious with macerated fruits and accompanied by a glass of champagne.
Provided by Angela Langlands
Categories Breakfast and Brunch Pancake Recipes
Time 25m
Yield 12
Number Of Ingredients 8
Steps:
- Whisk buttermilk, eggs, and butter together in a bowl. Mix flour, sugar, baking powder, and salt together in a separate bowl. Whisk flour mixture into buttermilk mixture until smooth. Set batter aside until bubbling, 10 to 15 minutes. Pour champagne into batter; stir gently.
- Grease a non-stick skillet lightly and heat over medium-high heat. Pour 1/3 cup batter onto the skillet; cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 108.5 calories, Carbohydrate 15.3 g, Cholesterol 36.9 mg, Fat 2.9 g, Fiber 0.4 g, Protein 3.3 g, SaturatedFat 1.6 g, Sodium 177.2 mg, Sugar 3.7 g
LEFTOVER CHAMPAGNE MUSSELS
Steps:
- Rinse and pull the beards off of the mussels. Throw away any that are open. Cut up all vegetables as tiny as your hangover allows. (Note that vegetables larger than the mussels will not be cooked through when the mussels are done.) Put the vegetables and salt & pepper in a large pot with the wine. Bring to a simmer. Add mussels and cover, stirring a couple of times while simmering. When the mussels are open, serve them with plenty of the liquid in large bowls over pasta or with large chunks of crusty artisan bread and butter on the side. (Don't eat the ones that don't open.) And make sure to have some more wine on hand, just in case.
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9 WAYS TO USE LEFTOVER CHAMPAGNE - PLUM DELUXE
From plumdeluxe.com
- Make Ice Cubes. Pour champagne into ice cube trays and let freeze overnight. Use these champagne cubes in mimosas, sangria, or bellinis.
- Make Simple Syrup for Cocktails. Combine 1 cup sugarand 1 cup champagne in a saucepan over medium heat. Bring the mixture to a boil, stirring occasionally until sugar is dissolved.
- Make Sparkling Strawberry Shortcake. Try this festive, simple Sparkling Strawberry Shortcakerecipe. This works with either champagne or Prosecco.
- Poach Some Pears. You can use any leftover champagne for this recipe; you don’t have to go top-shelf for a delicious result. In a medium saucepan, combine 1-2 cups leftover champagne with the juice and zest of 1 lemon or 1 orange.
- Make a Glaze for Cake. This quick-to-assemble glaze is delicious poured over warm pound cake or Bundt cake. You might want to leave some champagne in the bottle just to make this.
- Make a Delicious Cream Sauce for Fish and Shellfish. This works well if your leftover champagne is on the drier (brut) side. Serve this with shrimp, scallops, and pasta.
- Use It to Macerate Fresh Berries. Toss 2 cups of raspberries, cut strawberries, blueberries, and/or blackberries with 1/2 cup champagne, 1 tablespoon granulated sugar, and 1/2 teaspoon lemon or orange zest.
- Make a Vinaigrette. Use an immersion blender or a whisk to combine 1/3 cup extra-virgin olive oil, 1 1/2 tablespoons champagne, 1 tablespoon rice vinegar, 1 teaspoon fresh lemon juice, 1 teaspoon finely minced shallot, a pinch of sugar, and salt and pepper.
- Add It to Poaching Liquid. Add your leftover champagne to your water or broth the next time you poach fish or shellfish. Sandy Smith. Sandy Smith is a freelance writer and editor based in New York's Mid-Hudson Valley.
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2017-12-29 wbs_cat Wine, wbs_type Champagne, champagne, food, leftover wine, new years eve, recipe, recipes Enjoy a Taste of History When You Visit …
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