Melissas Awesome Mussels And Scallops In Citrus Wine Broth Recipes

SPICY MUSSELS WITH CHORIZO AND WINE

Steps:

• In a large saucepan or Dutch oven, cook the onions in the butter over medium heat until soft, about 5 minutes. Add the garlic and chorizo to the onions and cook until the sausage loses its raw color, about 5 minutes. Add the harissa and red pepper flakes, and then turn up the heat to high.
• Once fragrant, deglaze the pan with the wine, allowing to bubble for a minute. Lower the heat to medium, add the chicken stock and bring to a simmer. Add the prepped mussels and cover to steam until the mussels open, 3 to 4 minutes. Add the cream and stir. Serve immediately with plenty of sliced French bread for dipping.

MUSSELS, CLAMS AND SHRIMP IN SPICY BROTH

Steps:

• Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper. Saute until the garlic is tender, about 1 minute. Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes. Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
• Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open). Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes. Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.

MELISSA'S MUSSELS

Steps:

• In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
• In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE

Steps:

• Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
• Add scallions to the pot and saute for another 5 minutes.
• Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
• Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
• Serve with the bread to soak up the sauce in a deep bowl and enjoy!

MELISSA'S AWESOME MUSSELS AND SCALLOPS IN CITRUS WINE BROTH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
• Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.
• Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.

MELISSA'S AWESOME MUSSELS AND SCALLOPS IN CITRUS WINE BROTH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes.
• Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream.
• Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.

MUSSELS IN WINE BROTH

Steps:

• Just before cooking ~.
• Give the mussels a good scrub and rinse to remove any excess grit, make sure that they have already had their beards trimmed (if not then trim the beards with a pair of sharp scissors.) The mussels should be firmly closed. If any are open, give them a tap and see if they close. If they do not close, discard them.
• Using a large pot, melt the butter over a low heat. Add the shallots, garlic, chilie, and salt (optional.) Cook gently until the onions, garlic and chilie are softened. This could take up to 5 minutes or more. Be careful to watch closely at this stage making sure the butter or the onions do not start to brown. They must be translucent.
• Add the wine and zest and increase the heat. Boil until reduced by half. Doing this makes a rich broth. Add the mussels and season lightly with pepper. Stir and then cover the pot with a lid.
• After 2 minutes check the dish. Remove the mussels that have opened and transfer to serving bowl. Keep cooking the mussels in the pot still at a boil, removing them as they open. If there are any mussels that will not open discard them.
• Pour the broth over the bowl of mussels, sprinkle the dish with chopped parsley.
• Serve mussels in separate bowls with a good serving of broth, a wedge of lemon and a slice of thick crusty bread.
• NOTES.
• When you get the mussels home, remove them from any plastic and place the mussels in a bowl (this helps them to breathe.) Cover them with a clean, damp tea towel or cloth and refrigerate. Kept this way they should keep for two days.