Melissas Mussels 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.

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.

MUSSELS IN WINE

Steps:

• In a large saucepan or Dutch oven over medium heat, cook the onions in the butter until soft, about 5 minutes. Add the fennel seed, red pepper flakes, garlic and orange zest and cook until fragrant, stirring, another 1 to 2 minutes. Turn the heat up to high and deglaze the pan with the wine, allowing it to bubble for a minute. Lower the heat to medium, add the 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, stir until incorporated and remove from the heat. Serve immediately with sliced French bread for dipping.

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.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

SPICY MUSSELS WITH CHORIZO AND WINE A'LA MELISSA D' ARABIAN

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.
• Cook's Note: If harissa cannot be found, substitute 1 tablespoon of tomato paste plus 1/4 teaspoon cayenne pepper.