STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
MUSSELS IN SHERRY
Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.
Provided by English_Rose
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
- Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
- Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
- Serve hot or at room temperature.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
MUSSELS IN A SHERRY MARINADE
Steps:
- Combine all ingredients except the mussels in a very large pan. (You may want to tie the more pungent flavorings such as the chile pepper, cloves, and peppercorns in a piece of cheesecloth so they are easy to remove after cooking.) Bring to a boil, lower the heat, and simmer, uncovered for 15 minutes. Meanwhile, scrub the mussels under running water, pulling off the beards. Discard any mussels that are broken or do not close when tapped on the counter.
- Stir the mussels into the hot marinade. Cover the pan and cook over high heat, stirring them once, until the mussels open, about 5 minutes. Take care not to overcook them or they will be tough. Leave them to cool in the cooking liquid.
- Transfer the mussels to a bowl, with the marinade, discarding any that have not opened. Discard the chile pepper. Cover tightly and refrigerate the mussels for 24 hours, stirring occasionally?they will be plump and absorb almost all the liquid. Let them come to room temperature before serving in bowls, discarding the seasonings in the cheesecloth.
- Alternative: Serve the mussels at once, while still piping hot. Discard the chile pepper, or the bag of seasonings if used, and taste the broth. If you find it too spicy, stir in some cream. Serve the mussels with plenty of bread.
CLAMS IN SHERRY SAUCE
Provided by Mark Bittman
Categories dinner, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Put oil in a deep skillet over medium heat. Add garlic and shallots, and cook, stirring, until shallots soften, about 5 minutes.
- Add clams, and raise heat to high; cook, stirring, until clams begin to open, 5 to 10 minutes. Move them to a bowl. Add sherry to pan. Cook until slightly thickened, about 5 minutes, and then stir in pepper and butter.
- Return clams to pan, and cook, stirring frequently, 2 to 3 minutes. Put clams on serving dish, and add lemon juice to sauce; taste, and adjust seasoning. Pour sauce over clams, garnish with parsley and serve.
Nutrition Facts : @context http, Calories 567, UnsaturatedFat 18 grams, Carbohydrate 22 grams, Fat 24 grams, Fiber 1 gram, Protein 59 grams, SaturatedFat 4 grams, Sodium 2391 milligrams, Sugar 3 grams, TransFat 0 grams
MUSSELS WITH PROSCIUTTO AND SHERRY
Make and share this Mussels With Prosciutto and Sherry recipe from Food.com.
Provided by annconnolly
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes).
- Add the prosciutto, wine and sherry and bring to the boil.
- Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.
Nutrition Facts : Calories 332.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 63.7, Sodium 672.7, Carbohydrate 13.5, Fiber 0.5, Sugar 2, Protein 27.4
MUSSELS WITH SAFFRON AND SHERRY
Provided by Nigella Lawson
Categories dinner, quick, appetizer, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
- Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
- Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
- Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.
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