Mediterraneanmussels Recipes

MEDITERRANEAN MUSSELS WITH WINE

Steps:

• Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
• Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
• *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.

MEDITERRANEAN MUSSELS WITH WINE

Steps:

• Brush both sides of bread with 1 tablespoon Olive Oil. Heat 5-quart saucepot over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside. In same saucepot, heat remaining 1 tablespoon Olive Oil with red pepper flakes over medium-high heat and cook onion, stirring occasionally, 4 minutes or until tender. Add garlic and cook, stirring frequently, 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in sauce and bring just to a boil. Reduce heat to medium-low and add mussels. Cover and simmer 10 minutes or until mussels open. (Discard any unopened shells). In serving bowls, evenly arrange garlic toasts, then top with mussel mixture and sprinkle with parsley.

MEDITERRANEAN MUSSELS

Steps:

• Heat the oil in a pan, fry the onion and garlic.
• Add the wine and rosemary, bring to the boil.
• Add the mussels, cover and simmer for 4 minutes or until the mussels open.
• Discard any mussels that remain closed after cooking.

MUSSEL SOUP IN THE MEDITERRANEAN STYLE

Steps:

• Rinse mussels under running water, discarding any that are open. Place in a soup kettle with white wine. Bring to a fast boil over medium-high heat and steam until mussels open. Remove from heat and discard any mussels that refuse to open. Remove mussels from broth, being careful not to pick up sandy sediment. Strain the broth carefully, through a colander lined with cheesecloth, into a measuring cup. Add water to make 4 cups liquid.
• Rinse out soup kettle. Clean and slice the leek thinly and saute it in 2 tablespoons of oil over gentle heat until leek has softened.
• If using salted anchovy, split it in half and rinse under running water to rid it of salt. Pull away the bones. Pat anchovy dry. Mash two garlic cloves and mince with anchovy and half the parsley. Add to leek and saute until garlic starts to turn golden.
• Roughly chop tomatoes. Add to soup kettle with mussel broth and either saffron threads or hot pepper. Let simmer, partly covered, 10 minutes. Taste for seasoning, and add salt and pepper to taste.
• While liquid is simmering, remove the empty half shell from each mussel, leaving only the shell half that has the mussel in it. Discard empty shells.
• Add mussels in shells to the simmering broth, and let warm to serving temperature. While broth is warming, toast the bread slices on both sides. When bread is toasted, cut remaining clove of garlic and rub over bread. Drizzle a little of the remaining olive oil over each slice. Place a bread slice in bottom of each soup bowl.
• When ready to serve, place a ladleful of mussels in each bowl on top of the sliced bread. Pour broth over, discarding hot pepper if used, sprinkle with minced parsley and serve immediately.