MUSSELS ITALIANO
This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.
Provided by CountryLady
Categories Mussels
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
- If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
- Just before cooking, wash the mussels in several changes of cold water.
- Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
- To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
- Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
- Melt butter in a medium sized pot; saute onions til clear.
- Add garlic& stir for another minute.
- Add tomato, oregano, salt& pepper and cook until tomato is soft.
- Add wine& bring to a slow boil.
- Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
- At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
- Discard any that don't open.
- Divide into serving bowls& cover with broth.
- If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.
MUSSELS ITALIANO
Savory mussel seafood dish that has a great tasting broth for bread dipping! This can also be served over your favorite pasta or rice.
Provided by BlondieItaliana
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450 degrees.
- Combine seasonings, broth, grated cheese, olive oil, garlic & butter in a saucepan and gently heat until butter is melted.
- Place the mussels in a large casserole dish, and pour the butter mixture over them. Cover with foil and bake for 15 minutes.
- Discard any mussels that do not open.
- Serve in soup bowls and pour garlic/butter sauce over each serving.
MUSSELS WITH SPICY ITALIAN SAUSAGE
Provided by Eric Ripert
Categories Pork Shellfish Quick & Easy Dinner Sausage Mussel Fall Sugar Conscious Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 10
Steps:
- Place the olive oil in a large heavy-bottomed pot over medium heat. When the oil is hot, add the shallots and garlic, season with salt and pepper, and cook until the shallots are translucent but still have a bit of crunch, about 3 minutes.
- Add the sausage to the pan and cook, stirring to crumble it, for 5 minutes, or until thoroughly cooked. Add the wine and rosemary and bring to a boil. Lower the heat to medium, add the mussels, cover the pan, and steam until the mussels open, 3 to 5 minutes.
- Sprinkle the parsley and bread crumbs over all. Divide the mussels among six bowls and ladle the broth and sausage over them. Serve with crusty bread.
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