Leftover Champagne Mussels Recipes

MUSSELS WITH SAFFRON MAYONNAISE

Mussels with Saffron Mayonnaise image

Provided by Ina Garten

Time 20m

Yield 4 to 5 servings

Number Of Ingredients 9

Ingredients

1/2 teaspoon saffron threads
2/3 cup good mayonnaise, such as Hellmann's
1 teaspoon grated lemon zest
1 tablespoon freshly squeezed lemon juice
1 teaspoon Dijon mustard
Kosher salt and freshly ground black pepper
3/4 teaspoon fleur de sel or sea salt
1 1/2 pounds mussels, cleaned
1/3 cup dry white wine

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

Leftover Champagne Pancakes image

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

Ingredients

1 cup buttermilk
2 eggs
2 tablespoons butter, melted
1 ½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
¼ teaspoon salt
¾ cup Champagne

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

LEFTOVER CHAMPAGNE MUSSELS image

Categories Shellfish Quick & Easy

Yield Serves 4 as appetizer, 2 as meal.

Number Of Ingredients 9

Ingredients

1 kilo mussels
Leftover champagne (or white wine)
2 carrots
1 onion
2 celery stalks
4 garlic cloves
1 bay leaf
salt & pepper to taste
parsely

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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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.
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