Mussels In Green Peppercorn Sauce Recipes

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MUSSELS IN GREEN PEPPERCORN SAUCE



Mussels in Green Peppercorn Sauce image

Provided by Ruth Cousineau

Categories     Milk/Cream     Quick & Easy     Dinner     Seafood     Mussel     White Wine     Family Reunion     Shallot     Simmer     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

2 large shallots, chopped (1/2 cup)
2 tablespoons unsalted butter
1 1/2 teaspoons dried green peppercorns, crushed
1 cup dry white wine
4 pounds cultivated mussels, scrubbed
1/2 cup heavy cream
2 tablespoons chopped flat-leaf parsley

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.

MUSSELS IN GREEN SAUCE MADRID APPETIZER



Mussels in Green Sauce Madrid Appetizer image

THIS IS A GREAT APPETIZER!!! We ordered this at a Spanish restaurant in Baltimore many years ago and after getting a partial list of ingredients from the chef and many attempts of making it, I finally came up with this fantastic recipe.

Provided by Alan Leonetti

Categories     Mussels

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

48 large green mussels
1 cup butter
1/2 cup dry white wine
1/2 cup fresh parsley
6 fresh garlic cloves
1 large shallot
1/8 cup lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup water

Steps:

  • Scrub the mussels under the faucet and remove the beards and then set aside.
  • In a 6 quart saucepot place butter, wine, lemon juice and water 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 4 deep serving 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 crusty bread, so that you can dip the bread into the sauce.

Nutrition Facts : Calories 652.8, Fat 51.5, SaturatedFat 30.2, Cholesterol 189.2, Sodium 1093.7, Carbohydrate 13.2, Fiber 0.4, Sugar 0.6, Protein 29.7

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



Mussels in Green Sauce Madrid (Mejillones En Salsa Verde Madrid) image

This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.

Provided by Alan Leonetti

Categories     Mussels

Time 28m

Yield 4 serving(s)

Number Of Ingredients 11

4 dozen large green mussels
1 cup butter
2 tablespoons flour
1/2 cup dry white wine
1/2 cup fresh parsley
6 fresh garlic cloves
1 large shallot
1/8 cup lemon juice
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup clam juice

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.

Nutrition Facts : Calories 639.7, Fat 50.5, SaturatedFat 30, Cholesterol 175.8, Sodium 1143.5, Carbohydrate 17.6, Fiber 0.6, Sugar 1.6, Protein 24.6

MUSSELS IN GREEN OLIVE SAUCE



Mussels in Green Olive Sauce image

Provided by Tyler Florence

Categories     appetizer

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 16

1 cup green olives, pitted
2 tablespoons capers, drained and rinsed
1/2 bunch fresh parsley leaves
1/2 bunch fresh cilantro leaves
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
4 pounds mussels, cleaned and trimmed
2 tablespoons extra-virgin olive oil
2 shallots, chopped
1 head garlic, cut in 1/2
1 red chile, cut in 1/2
1/2 lemon
8 sprigs fresh thyme
1 cup dry white wine

Steps:

  • For the Green Olive Sauce, put everything into a food processor and process until almost smooth. Taste and adjust seasoning with salt and pepper. Set aside.
  • Rinse the mussels and check them over; discard any that do not close when tapped. In a large heavy bottomed pot with a tight fitting lid, heat the olive oil over medium-high heat. Add the shallots, garlic, chile, lemon, and thyme and cook for about 5 minutes. Add the mussels and give them a stir. Pour in the white wine, cover, and cook, shaking the pot occasionally, until all the mussels have opened, about 10 minutes. Stir in the Green Olive Sauce, pour the mussels onto a platter, and serve.

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Top Asked Questions

How do you cook mussels in a sauce?
Soften the onion and garlic in the butter over medium to low heat. Add the thyme, bay leaf and wine, and increase the heat to high. Add the mussels, cover with the lid and steam for 6 to 10 minutes until the mussels have opened. Remove and discard the thyme sprigs, bay leaf and any unopened mussels.
How do you make green peppercorn sauce at home?
1. Heat the oil in a medium skillet over medium heat. Add the shallots, green peppercorns and 1 tablespoon of the butter and cook, stirring occasionally, until the shallots have softened, about 3 minutes. 2. Remove the skillet from the heat, add the brandy and return to the heat. Cook until the alcohol has burned off, about 1 minute.
How to make hoisin sauce for green mussels?
Prepare the hoisin dressing sauce: Heat the olive oil in a pan then add garlic and ginger in. Stir well until they turn golden brown. Add water, hoisin sauce and stir well. When the mixture comes to a boil, add cornstarch slurry (cornstarch + water) and quickly stir until the mixture is well combined and thickened.
How to cook New Zealand green lipped mussels?
Add the fully shelled mussels and the diced ingredients to the pot. Cover and boil for five minutes or until the shells on the mussels have popped open. Remove the mussels using a ladle. Remove the top half of the shell, leaving the mussel sitting in the bottom half. Sprinkle with salt and pepper.

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