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 DIJONNAISE
This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream.... But then you won't be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce.
Provided by SLColman
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a large saucepan until melted. Add the onions, shallots and garlic and cook briefly, until wilted. Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream. Cover closely and bring to a boil.
- Cook for about 5 minutes, shaking to redistribute the mussels. Cook until all the mussels are opened.
- Using a slotted spoon, transfer the mussels to a serving bowl. Keep warm. Continue cooking the sauce for a minute, remove bay leaf and the thyme.
- Stir in the mustard with a wire whisk while heating. Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley. Serve immediately with crusty bread.
STEAMED MUSSELS IN TARRAGON DIJON EMULSION
Steps:
- Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
- Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
- Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
- Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.
ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)
Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.
Provided by -GEORGE-
Categories Mussels
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3
MUSSELS DIJONAISE
i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce.
Provided by chia2160
Categories Mussels
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the butter in a large saucepan until melted.
- Add the onions, shallots and garlic and cook briefly, until wilted.
- Do not brown.
- Add the mussels, salt, pepper, bay leaf, thyme, white wine and cream.
- Cover closely and bring to a boil. lower heat to medium.
- Cook for about 5 minutes, shaking to redistribute the mussels.
- Cook until all the mussels are opened.
- Using a slotted spoon, transfer the mussels to a serving bowl.
- Keep warm.
- Continue cooking the sauce for a minute, remove bay leaf and the thyme.
- Stir in the mustard with a wire whisk while heating.
- Do not boil.
- Spoon equal portions of the sauce over the mussels and sprinkle with parsley.
- Serve immediately with crusty bread.
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