Marinated Mussels Recipes

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MARINATED MUSSELS



Marinated Mussels image

Make and share this Marinated Mussels recipe from Food.com.

Provided by skat5762

Categories     Mussels

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1/2 cup dry white wine
1/4 cup onion, chopped
1 1/2 lbs mussels, cleaned
1 tablespoon olive oil
3 cloves garlic, minced
1 tablespoon fresh thyme
1 tablespoon fresh parsley
1 bay leaf
3 tablespoons red wine vinegar
1/2 teaspoon paprika
1/2 teaspoon lemon, rind of, grated
1 pinch cayenne pepper
lemon wedge

Steps:

  • Bring white wine and onion to boil.
  • Add mussels, cover and steam until mussels open, about 5 minutes.
  • Discard any mussels that do not open.
  • Transfer mussels to plate.
  • Reserve cooking liquid in saucepan.
  • Heat olive oil in skillet.
  • Add minced garlic and saute for 2 minutes.
  • Add seasonings and cook 1 minute.
  • Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne.
  • Season with salt and pepper.
  • Pour into large bowl.
  • Remove mussels from shells and add to bowl; reserve 1/2 of each shell.
  • Cover and refrigerate for 2 hours.
  • Arrange mussel shells on platter.
  • Place 1 mussel in each shell.
  • Pour marinade over.
  • Garnish with lemon wedges.

Nutrition Facts : Calories 212.1, Fat 7.3, SaturatedFat 1.2, Cholesterol 47.8, Sodium 491.7, Carbohydrate 9.2, Fiber 0.5, Sugar 0.8, Protein 20.7

MUSSELS IN A SHERRY MARINADE



Mussels in a Sherry Marinade image

Provided by Food Network

Categories     appetizer

Time 49m

Yield 6 servings

Number Of Ingredients 12

1 cup dry white wine
1 cup medium-dry sherry
3 tablespoons olive oil
1 onion, sliced
1 lemon, sliced
3 to 4 sprigs thyme
3 to 4 bay leaves
1 dried red chile pepper
4 whole cloves
1 teaspoon black peppercorns
1 teaspoon salt
4 1/2 pounds mussels

Steps:

  • Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
  • Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
  • Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
  • Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.

MUSSELS MARINARA



Mussels Marinara image

Provided by Robert Irvine : Food Network

Categories     appetizer

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

3 tablespoons light oil or olive oil
1 small white onion, finely chopped
4 large cloves garlic, finely chopped
1 cup white wine
2 to 3 cans chopped plum tomatoes (32 to 48 ounces total)
1 tablespoon fresh chopped oregano leaves
1 tablespoon fresh chopped parsley leaves
4 pounds fresh mussels, debearded, scrubbed and rinsed
Salt and pepper
1 tablespoon fresh chopped basil leaves
Pasta, as an accompaniment, or bruschetta for dipping

Steps:

  • Heat the oil in a large saute pan over medium heat. Add the onion and garlic and saute until cooked. Add the wine and reduce it by half, then add the plum tomatoes, oregano and parsley. Add the mussels to the pan and allow to cook for about 10 minutes until all the mussels are open. Transfer mussels to a platter. (Discard any mussels that do not open.)
  • You can mound some pasta in the center of the plate surrounded by the mussels or have some bruschetta handy for dipping into the sauce.
  • Adjust the seasoning for the sauce with salt and pepper, as necessary. Coat the mussels with the sauce and sprinkle with fresh chopped basil just before serving.

MUSSELS MARINATED IN GARLIC AND HERBS



Mussels Marinated in Garlic and Herbs image

Make and share this Mussels Marinated in Garlic and Herbs recipe from Food.com.

Provided by Alia55

Categories     Mussels

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 lbs mussels
3 tablespoons olive oil
2 garlic cloves
1/3 cup fresh parsley
salt and pepper

Steps:

  • Discard any mussels that are not tightly closed.
  • Remove beard and any hair like bits from the mussels.
  • Wash mussels very well, scrubbing with a hard bristle brush.
  • Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
  • Remove mussels from water and discard any that do not open.
  • Strain cooking liquid and reserve.
  • Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
  • Place mussels in half shell and arrange on a platter.
  • Drizzle with sauce.

Nutrition Facts : Calories 578.2, Fat 30.5, SaturatedFat 4.7, Cholesterol 127.3, Sodium 1307.1, Carbohydrate 18.4, Fiber 0.4, Sugar 0.1, Protein 54.6

PERNOD-MARINATED NEW ZEALAND MUSSELS WITH CHERVIL OIL



Pernod-Marinated New Zealand Mussels with Chervil Oil image

Categories     Garlic     Herb     Shellfish     Appetizer     Steam     Cocktail Party     Mussel     Pernod     Fall     Parsley     Gourmet

Yield Makes about 60 hors d'oeuvres

Number Of Ingredients 9

2 garlic cloves
1/2 cup plus 2 tablespoons olive oil
1/4 cup water
6 pounds mussels (preferably New Zealand green)
3 tablespoons Pernod or other anise-flavored liqueur
1/2 cup packed fresh chervil sprigs
1/4 cup packed fresh flat-leafed parsley leaves
1/4 teaspoon salt
Garnish: about 60 small fresh chervil sprigs

Steps:

  • Mince 1 garlic clove and in a large skillet cook in 2 tablespoons oil over moderate heat, stirring, until golden. Add water and half of mussels and steam mussels, covered, stirring once or twice, 2 to 5 minutes, transferring them as they open with a slotted spoon to a large bowl. (Discard any mussels that are unopened after 5 minutes.) In liquid remaining in skillet steam remaining mussels in same manner and transfer to bowl.
  • Pour liquid remaining in skillet through a fine sieve into a small bowl and stir in liqueur to make marinade. When mussels are cool enough to handle, remove from shells. Clean and reserve 1 half shell from each mussel. Add mussels to marinade, tossing to coat, and season with salt. Marinate mussels, covered with plastic wrap and chilled, at least 3 hours and up to 1 day. Chill reserved shells in a sealable plastic bag. Thinly slice remaining garlic clove and in a small saucepan cook in remaining 1/2 cup oil over moderate heat, stirring, until golden. Discard garlic with slotted spoon and in a blender blend oil, chervil, parsley, and salt until herbs are finely chopped. Chervil oil may be made 1 week ahead and chilled in an airtight container. Bring oil to room temperature before using.
  • Arrange reserved mussel shells on plates and spoon about ‚ teaspoon chervil oil into each shell. Add mussels and garnish with chervil.

MUSSELS MARINARA DI AMORE



Mussels Marinara di Amore image

Mussels and linguine in a spicy tomato broth are very flavorful. To provide the correct ambiance, serve by candlelight with a crusty French bread and a bottle of wine.

Provided by donnamaria

Categories     World Cuisine Recipes     European     Italian

Time 20m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
1 clove garlic, minced
1 (14.5 ounce) can crushed tomatoes
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch crushed red pepper flakes
¼ cup white wine
1 pound mussels, cleaned and debearded
8 ounces linguini pasta
1 lemon - cut into wedges, for garnish

Steps:

  • In a large skillet over medium heat, warm oil and saute garlic until transparent.
  • Add tomatoes, oregano, basil and red pepper flakes to skillet; reduce heat to low to simmer for 5 minutes.
  • Meanwhile, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • Add wine and mussels to skillet; cover and increase heat to high for 3 to 5 minutes or until mussel shells are open.
  • Pour over hot pasta, sprinkle with parsley and squeeze lemon wedge over all. Garnish with remaining lemon and serve.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 52.8 g, Cholesterol 8.9 mg, Fat 5.4 g, Fiber 5.3 g, Protein 13 g, SaturatedFat 0.8 g, Sodium 187.8 mg, Sugar 2.4 g

CURRY-MARINATED MUSSELS ON THE HALF SHELL



Curry-Marinated Mussels on the Half Shell image

Yield Makes about 40 to 50 hors d'oeuvres

Number Of Ingredients 11

3/4 teaspoon Thai red or yellow curry paste
1/4 teaspoon curry powder
2 tablespoons white-wine vinegar
5 tablespoons olive oil
2 pounds mussels (preferably cultivated)
2 shallots
1 carrot
1 celery rib
1/2 red bell pepper
1/4 cup water
1/4 cup packed fresh cilantro leaves

Steps:

  • In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
  • Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
  • Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

MARINARA-STYLE MUSSELS



Marinara-Style Mussels image

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 6 servings

Number Of Ingredients 8

1/4 cup olive oil
1 tablespoon minced garlic
1 teaspoon sweet paprika
2 tablespoons all-purpose flour
Salt
black pepper
1/4 cup chopped fresh parsley
3 pounds medium mussels, well scrubbed

Steps:

  • Put the oil in a large, deep skillet over medium heat. When it's hot, add the garlic and cook for 1 minute. Add the paprika and cook for just a few seconds, then add the flour and some salt and pepper and stir until smooth. Slowly pour in 2 cups water, stirring constantly to form a smooth sauce. Adjust the heat so the mixture bubbles gently; cook until the sauce is thick, about 8 minutes. Stir in 2 tablespoons of the parsley.
  • Add the mussels and cover the skillet. Cook until all (or nearly all) the mussels are open, about 5 minutes. (Discard any mussels that do not open.) Garnish with the remaining 2 tablespoons parsley and serve immediately.

Nutrition Facts : @context http, Calories 290, UnsaturatedFat 10 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 1 gram, Protein 28 grams, SaturatedFat 2 grams, Sodium 651 milligrams, Sugar 0 grams

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