Mussels Steamed In Broth Recipes

STEAMED CLAMS OR MUSSELS IN SEASONED BROTH

Steps:

• In a covered 5- to 6-quart pan over high heat, bring broth to a boil. Reduce heat to low and simmer while cleaning shellfish.
• Meanwhile, scrub clams or mussels well; pull any beards off mussels. Discard open shellfish that don't close when tapped.
• Return broth to a boil over high heat. Add shellfish, cover, and cook until shells pop open, 3 to 6 minutes. Spoon shellfish and broth into bowls. Sprinkle with parsley. Serve with lemon wedges.
• Creamy tarragon-shallot broth. In pan, combine 1 cup water (for clams) or clam juice (for mussels), 1 cup dry white wine, 1/2 cup chopped shallots, 1/4 cup whipping cream, and 1 teaspoon dried tarragon.
• Per serving with clams: 265 cal., 34% (90 cal.) from fat; 13 g protein; 10 g fat (8 g sat.); 11 g carbo (3 g fiber); 328 mg sodium; 62 mg chol.
• Garlic-ginger broth. In pan, combine 1 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1 cup sake or dry white wine, 1 tablespoon chopped garlic, 1 tablespoon chopped fresh ginger, and 1/4 teaspoon crushed hot chili flakes.
• Per serving with clams: 154 cal., 5% (1 cal.) from fat; 12 g protein; 9 g fat (1 g sat.); 4 g carbo (2 g fiber); 56 mg sodium; 29 mg chol.
• Tomato-basil broth. In pan, combine 1 can (14 1/2 oz.) diced tomatoes (including liquid), 1/2 cup water (for clams) or fat-skimmed reduced-sodium chicken broth (for mussels), 1/2 cup chopped onion, 1 tablespoon minced garlic, and 2 teaspoons dried basil.
• Per serving of clams: 131 cal., 11% (14 cal.) from fat; 14 g protein; 5 g fat (2 g sat.); 17 g carbo (4 g fiber); 386 mg sodium; 29 mg chol. z

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

STEAMED MUSSELS WITH WHITE WINE BROTH

Steps:

• Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
• Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
• Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
• Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

STEAMED MUSSELS II

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.

THAI STEAMED MUSSELS

Steps:

• In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
• Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

STEAMED FRESH MUSSELS IN A CREAMY BROTH

Steps:

• Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
• Discard any shells that are open!
• Peel the onion and slice into rings.
• Trim and wash the celery and cut into slices.
• In a large skillet, heat the oil over medium heat.
• Add the onion, and saute until translucent.
• Add the celery and sautee briefly.
• Peel and crush the garlic and add it to the skillet.
• Add the mussels and vegetable stock and bring to a boil.
• Cover tightly and cook for about 8 minutes.
• Remove the mussels when all the shells have opened and keep warm.
• Pass the liquid through a fine strainer into a clean saucepan.
• Cook over high heat until reduced to about 1/3 of original volume.
• Stir in the Sour Cream and just heat through.
• Season with salt and pepper.
• Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
• Sprinkle the parsley over the sauce.
• Place mussels in sauce and serve hot with crusty bread for dipping.

BLACK MUSSELS STEAMED IN SAFFRON BROTH RECIPE

Steps:

• In a saucepan, over high heat, combine fish stock, saffron and white wine, bring to a boil. Reduce to simmering and let cook for 5 minutes. Set aside.
• In a separate saucepan, over high heat, add the butter and garlic. Cook until the garlic is tender. Add saffron broth and bring to a boil. Add the rest of the ingredients including the mussels and cover.
• When the mussels open up remove the pan from the heat and let it seat for 1 to 2 minutes. Serve in a bowl and garnish with a slice of fresh lemon or lime.

STEAMED MUSSELS IN SAFFRON BROTH

Steps:

• Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
• Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
• Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

STEAMED MUSSELS IN THAI BROTH

Steps:

• In a large (6-quart) pot over medium-low heat, combine mint, cilantro, basil, lemon grass, shallots, garlic, curry paste and tom yum. Stir until herb leaves wilt, about 5 minutes. Add sake, lemon juice and stock. Bring to a boil, then reduce heat to low. Simmer for 30 minutes, stirring occasionally.
• Strain broth into another large pot. Add mussels, tomato and lime leaf. Cover, and place over high heat. Cook until mussels open, about 5 minutes. Transfer to serving bowls, and garnish with chopped cilantro, basil and mint. Serve immediately.