Mussels Alla My Way Recipes

MUSSELS ALLA MARINARA

Mussels Alla Marinara image

I love mussels, have eaten them in several restaurants in different states and countries. I would like to share this particular recipe because after many attempts, this is one I believe to be closer to those I preferred.

Provided by mozarth622

Categories Low Cholesterol

Time 29m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs of larger mussels, if possible
2 tablespoons butter
1 medium onion, chopped
2 garlic cloves, crushed and chopped
1 large carrot, very finely diced
1 cup dry white wine
1 bay leaf
1/4 teaspoon thyme
1 (14 ounce) can diced tomatoes with juice
1 tablespoon tomato paste
1 tablespoon of chopped parsley (Italian)

Steps:

Melt butter in a frying pan, add the veggies and cook at medium for about 5 minutes. Don't let them take too much color.
Add wine, bay leaf, thyme, salt, pepper, diced tomatoes, and tomatoes paste; bring to a boil and let cook another 5 minutes.
(All this could be prepared ahead of time and brought back to a boil at meal time).
Clean the mussels.
Those you find open knock it against another.
If it does not close by itself discard it--it's dead.
Same with those that didn't open after cooking.
Now add the mussels to the boiling sauce; cover and cook 4 minutes.
Serve 12 mussels per person.
Pour sauce over it. Sprinkle parsley. (Serve with good French or Italian bread). Better if you warm your plates ahead of time in oven 180°F.
Don't forget an empty dish at the center of table for the discarded shells.

Nutrition Facts : Calories 345.9, Fat 11.1, SaturatedFat 4.7, Cholesterol 78.9, Sodium 955.2, Carbohydrate 22, Fiber 2.5, Sugar 6.8, Protein 28.7

PATTI'S MUSSELS A LA MARINIERE

Patti's Mussels a la Mariniere image

This dish is reminiscent of dining in an outdoor cafe in the south of France. Serve with crusty bread, and a nice chilled glass of white wine. This exact recipe can also be used for clams.

Provided by Patti

Categories World Cuisine Recipes European French

Time 25m

Yield 6

Number Of Ingredients 9

Ingredients

50 fresh mussels, scrubbed and debearded
2 tablespoons extra virgin olive oil
5 cloves garlic, minced
1 cup white wine
2 tablespoons margarine or butter
3 green onions, chopped
1 bunch fresh parsley, chopped
3 roma (plum) tomatoes, chopped
salt and pepper to taste

Steps:

Place mussels in a large bowl with cold water to cover. Let them soak for about 20 minutes to remove any dirt or sand.
Heat olive oil in a large stockpot over medium-low heat. Add garlic, and saute for one minute, but do not brown. Add the chopped green onion and tomatoes, and cook until almost tender. Pour in the white wine, and stir in the parsley and butter. Bring to a boil, and allow to boil until the liquid has reduced by half, about 15 minutes. Season with salt and pepper to taste.
Add the mussels to the pot, cover and allow to cook until the shells are opened, about 10 minutes. Transfer the mussels and sauce to a large serving bowl, discarding any unopened shells. Bon appetit!

Nutrition Facts : Calories 161 calories, Carbohydrate 5.7 g, Cholesterol 17.9 mg, Fat 8.7 g, Fiber 0.9 g, Protein 7.7 g, SaturatedFat 1.3 g, Sodium 150.6 mg, Sugar 2.2 g

MUSSELS ALLA DIAVOLA

Mussels alla Diavola image

Categories Olive Pasta Shellfish Steam Quick & Easy Mussel Red Wine Spring Summer Gourmet

Yield Makes 6 main-course servings

Number Of Ingredients 12

Ingredients

12 garlic cloves, minced (1/3 cup)
1 1/2 teaspoons dried hot red pepper flakes
1/2 cup olive oil
1 (28-oz) can whole tomatoes in purée
2 tablespoons tomato paste
2 teaspoons dried oregano, crumbled
1 teaspoon dried basil, crumbled
1/4 cup drained bottled capers (1 1/4 oz)
1/2 cup Kalamata or other brine-cured black olives (3 oz), pitted and chopped
1/3 cup dry red wine
1 lb dried linguine
3 lb mussels (preferably cultivated), cleaned (see cooks' note, below)

Steps:

Cook garlic and red pepper flakes in oil in a deep 12-inch heavy skillet over moderate heat, stirring, until fragrant but not browned, about 2 minutes. Add tomatoes with purée, tomato paste, herbs, capers, olives, and wine and simmer, uncovered, stirring occasionally and breaking up tomatoes, until sauce is thick, about 15 minutes.
Cook linguine in a 6- to 8-quart pot of boiling salted water until al dente, then drain in a colander.
While pasta cooks, increase heat under sauce to moderately high and add mussels, then cook, covered, until mussels just open wide, checking frequently after 3 minutes and transferring to a bowl. (Discard any mussels that remain unopened after 6 minutes.)
Serve linguine with mussels and sauce.

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