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.

GREEN PEPPERCORN SAUCE



Green Peppercorn Sauce image

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
2 shallots, sliced
2 cloves garlic, peeled and smashed
3 sprigs fresh thyme, leaves only
1 cup brandy
1 box beef stock
2 cups cream
2 tablespoons grainy mustard
1/2 cup green peppercorns in brine, drained, brine reserved

Steps:

  • Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

MUSSELS IN GREEN CURRY SAUCE



Mussels in Green Curry Sauce image

Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

2 pounds mussels
8 baguette slices, cut on an angle
2 tablespoons coconut oil
1 tablespoon minced fresh ginger
1 cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems
2 heads baby bok choy, white and green parts separated, roughly chopped
2 tablespoons green curry paste
Grated zest of 1 lime, plus lime wedges for serving
2/3 cup coconut milk
4 teaspoons fish sauce
1 teaspoon sugar

Steps:

  • Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
  • Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
  • Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
  • Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams

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

STEAMED MUSSELS WITH PEPPERS



Steamed Mussels with Peppers image

Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 pounds fresh mussels, scrubbed and beards removed
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 bottle (8 ounces) clam juice
1/2 cup white wine or additional clam juice
1/3 cup chopped sweet red pepper
3 green onions, sliced
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
French bread baguette, sliced, optional

Steps:

  • Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

Nutrition Facts : Calories 293 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 931mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Provided by CHEFNONIONS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 10

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
  • In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g

SPICY GREEN MUSSELS



Spicy Green Mussels image

Provided by David Tanis

Categories     dinner, quick, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 14

2 bunches cilantro, leaves and tender stems, coarsely chopped, about 2 cups
1 2-inch piece fresh ginger, peeled and thickly sliced
2 garlic cloves
1 or 2 serrano chiles, split lengthwise
1/2 cup grated unsweetened coconut, fresh, dried or frozen
1 teaspoon Vietnamese fish sauce
1/2 teaspoon salt
2 teaspoons brown sugar
1 4-inch stick fresh lemon grass, sliced 1/4-inch thick
4 pounds mussels
2 tablespoons unsalted butter
1 cup chicken broth, vegetable broth or water
3 or 4 scallions, thinly sliced
Lime wedges

Steps:

  • To make a green curry paste, put cilantro, ginger, garlic, chiles, coconut, fish sauce, salt, sugar and lemon grass in a blender or food processor. Blend to a coarse paste, adding a little ice water if necessary.
  • Rinse the mussels under cold water and remove the beards. Discard any mussels with broken shells, as well as any that are not tightly closed.
  • Melt the butter in a heavy-bottomed soup pot over a medium-high flame. Add the mussels and stir well to coat. Raise the heat to high, add the broth or water, and put on the lid. Cook for 2 minutes.
  • Add 1/2 cup of the green curry paste, stir well, and continue cooking for 4 to 5 minutes, until all of the mussels have opened. Sprinkle with the scallions.
  • Bring the pot to the table and serve in wide soup bowls, ladling some of the broth over the mussels, along with a squeeze of lime juice. Pass the remaining green curry paste separately, if desired.

Nutrition Facts : @context http, Calories 559, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 3 grams, Protein 57 grams, SaturatedFat 12 grams, Sodium 1519 milligrams, Sugar 4 grams, TransFat 0 grams

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

GREEN MUSSELS WITH MUSTARD-AND-ROASTED- PEPPER MAYONNAISE



Green Mussels With Mustard-and-Roasted- Pepper Mayonnaise image

Provided by Molly O'Neill

Categories     appetizer

Time 40m

Yield 6 first-course servings

Number Of Ingredients 9

40 (about 3 pounds) New Zealand green mussels or other large mussels
1 cup white wine
3 sprigs thyme
3/4 cup homemade mayonnaise
1 tablespoon lemon juice
1 1/4 teaspoons hot Chinese-style mustard powder
1 roasted red bell pepper, skinned, seeded and chopped
Kosher salt to taste
Fresh thyme leaves for garnish

Steps:

  • Scrub the mussels, and use a paring knife to remove any beards that protrude from the shells. Place the mussels in a large bowl of very cold water to soak briefly.
  • In a large kettle, bring the wine to a boil and add the thyme sprigs. Drain the mussels and add them to the kettle. Cover and cook, stirring once or twice, until they open, about 5 minutes. (Discard any that do not open.) Set aside to cool.
  • Meanwhile, in the container of a blender, combine the mayonnaise, lemon juice, mustard powder and roasted pepper. Blend until smooth. Scrape into a bowl, season to taste with salt and refrigerate until ready to use.
  • Break the mussel shells apart, discarding the tops and leaving the meat attached to the bottoms. Divide among 6 plates and top each mussel with 1/2 teaspoon of the mustard sauce. Sprinkle each with a pinch of thyme leaves and serve.

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