Mussels In Green Olive Sauce Recipes

SUNNY'S GREEN GODDESS MUSSELS

Steps:

• In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
• While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
• Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

MUSSELS IN GREEN SAUCE MADRID (MEJILLONES EN SALSA VERDE MADRID)

Steps:

• Scrub the mussels under the faucet and remove the beards, and then set aside.
• In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
• Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.

MUSSELS IN GREEN SAUCE

Steps:

• In large heavy-bottomed pot combine the garlic, parsley and olive oil over medium-high heat and sautee until garlic is almost brown.
• Add water and mussels, cover and steam until mussels open.
• Remove mussels and add cornstarch to thicken broth.
• Replace mussels in sauce.
• Serve over fettucine noodles with fresh parm.
• cheese and garlic bread.

SPAGHETTINI AND MUSSELS WITH GREEN SAUCE

Steps:

• De-beard the mussels and scrub the shells. Discard any open mussels that do not close when tapped or held under cold water. Rinse the mussels thoroughly under cold running water and set aside.
• In a large skillet, gently saute the onion and the garlic in the oil. Add the parsley, wine, stock and hot pepper flakes. Bring to boil, turn down heat and simmer for five minutes.
• Meanwhile, bring four quarts salted water to the boil for the pasta in a large stock pot.
• Add the mussels to the skillet and cook them until they open (about 5 minutes). Test the sauce and season with salt and pepper.
• Cook the spaghettini until al dente. Drain and return to the stock pot with the butter. Stir well to prevent the pasta from sticking.
• Place the pasta in a large heated serving bowl. Pour the mussels and the sauce over the top. Serve immediately.

MUSSELS IN GREEN PEPPERCORN SAUCE

Steps:

• Cook shallots in butter with 1/4 teaspoon salt in a 5- to 6-quart heavy pot over medium heat, stirring occasionally, until softened, 3 to 4 minutes. Add peppercorns and cook, stirring, 2 minutes, then add wine and bring to a simmer. Add mussels and cook over high heat, covered, stirring once, until mussels just open wide, 5 to 7 minutes. Discard any that remain unopened after 7 minutes.
• Transfer mussels with a slotted spoon to serving bowls. Stir cream into cooking liquid and bring to a boil. Stir in parsley and salt to taste. Spoon sauce over mussels.