MUSSELS, WHITE WINE & PARSLEY
British mussels are cheap, sustainable and surprisingly simple to cook. Follow Mary Cadogan's step-by-step guide to preparing mussels
Provided by Mary Cadogan
Categories Dinner, Main course
Time 20m
Number Of Ingredients 4
Steps:
- Tip the mussels into the sink or a large bowl of cold water. Swish them around with your hands to wash them thoroughly. Use a small sharp knife to scrape off any barnacles attached to the shells. Discard any mussels with broken shells.
- Pull off the beards using the knife to help you - they just need a good tug. The beard is the brown wispy bit hanging out of the join in the shells. Not all mussels will have beards.
- If any mussels are open, tap them sharply against the side of the sink, worktop or with a knife. If they don't close, discard them - they are dead and not edible.
- Rinse the mussels again in fresh cold water to remove any bits of shell or barnacle, and drain in a colander. Tip the mussels into a large pan, then add the wine and chopped shallot. The pan should not be more than half full - the mussels need plenty of space to move around so that they cook thoroughly.
- Set the pan over a high heat and cover tightly with a lid. When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time to ensure they cook evenly. They are cooked when the shells have opened. Mussels that have not opened are fine to eat if they can be easily opened.
- Remove the pan from the heat to stop the mussels cooking any further. Sprinkle with chopped parsley, then spoon them into warmed bowls and pour over the pan juices.
STEAMED MUSSELS WITH WHITE WINE AND PARSLEY
Steps:
- Wash and sort the mussels, pulling off any pieces of protruding beard. Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat. Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 minutes more. Leave the lid on the pot and holding down the lid with a kitchen towel. Shake pot to redistribute the mussels. Put the pot back on the heat for 2 minutes more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 minutes more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind. Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper. Heat the broth for a 1or 2 and ladle it over the hot mussels. Serve slices of crusty bread at the table.
MUSSELS WITH LEEKS AND WHITE WINE
Make and share this Mussels With Leeks and White Wine recipe from Food.com.
Provided by hectorthebat
Categories One Dish Meal
Time 19m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Scrub the mussels really well and remove their stringy beards. Chuck out any mussels that are damaged in any way or that are open and don't close when tapped on the side of the sink.
- Heat the oil in a large non-stick frying pan or saute pan - you need something with a lid - over a low heat. Very gently fry the leeks and garlic for 5 minutes until softened but not coloured, stirring occasionally. There's no need to cover the pan. Add a little water to the pan if the leeks start to stick before they are softened.
- Pour over the white wine and stir in the creme fraiche and parsley. Add the mussels, cover the pan with a lid and cook for 3-4 minutes or until all the mussels have steamed open, stirring once. Give the pan a good shake now and again. Mix the cornflour and water together to make a thin paste.
- Remove the pan from the heat and tip the mussels and their liquor into a colander over a large bowl. Throw away any that haven't opened, then divide the mussels between two warmed wide bowls.
- Tip the mussel liquor back into the pan and stir in the cornflour paste. Bring to a simmer and cook for 1 minute, stirring until thickened. Add a bit more salt and pepper to taste and pour the sauce back over the mussels in the bowls.
- Serve each bowl of mussels with a thick slice of crusty bread for mopping up the sauce. Heaven!
Nutrition Facts : Calories 763.2, Fat 27.9, SaturatedFat 9.8, Cholesterol 181.1, Sodium 1591.4, Carbohydrate 48.4, Fiber 2.4, Sugar 5.3, Protein 63.7
MUSSELS WITH WHITE WINE
Provided by Craig Claiborne
Categories appetizer
Time 28m
Yield 10 servings
Number Of Ingredients 11
Steps:
- Put the mussels in a large kettle or casserole. Add the remaining ingredients, and cover tightly. Bring the liquid to a boil, and cook over high heat until the mussels open, about 8 minutes.
- Serve the mussels with their liquid. If desired, you may also use the mussels as a garnish for other fish dishes.
Nutrition Facts : @context http, Calories 264, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 11 grams, Fiber 1 gram, Protein 27 grams, SaturatedFat 2 grams, Sodium 652 milligrams, Sugar 0 grams
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
- Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
25-MINUTE MUSSELS IN WHITE WINE RECIPE BY TASTY
Here's what you need: mussels, unsalted butter, yellow onion, garlic, red pepper flakes, kosher salt, white wine, fresh parsley, bread
Provided by Chris Salicrup
Categories Appetizers
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- To clean mussels, scrub them with a stiff brush under cold running water to remove any grit. Discard any mussels with cracked or broken shells, or that do not close.
- In a large lidded pot over medium-high heat, stir butter until melted. Add the onion and cook, stirring frequently, until it has softened and started to brown, 6-8 minutes.
- Add the garlic and cook for 30 seconds, stirring constantly.
- Add the red pepper flakes and season with salt. Stir to combine.
- Add the mussels and stir until completely coated. Add the white wine and stir.
- Put the lid on the pot and cook until the mussels have opened, 3-5 minutes. Discard any shells that don't open after 5 minutes.
- Add the parsley and stir. Serve with bread.
- Enjoy!
Nutrition Facts : Calories 337 calories, Carbohydrate 20 grams, Fat 13 grams, Fiber 1 gram, Protein 27 grams, Sugar 2 grams
More about "mussels white wine parsley recipes"
STEAMED MUSSELS WITH WINE, GARLIC & PARSLEY - RECIPE
From finecooking.com
4.8/5 (7)Category First CourseCuisine FrenchCalories 260 per serving
MUSSELS IN WHITE WINE WITH GARLIC AND PARSLEY
From primewaters.com
MUSSELS WITH WHITE WINE AND PARSLEY | EASY, QUICK AND …
From houseandgarden.co.uk
Servings 2Estimated Reading Time 1 min
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
From inspiredtaste.net
STEAMED MUSSELS IN WHITE WINE - PEI MUSSELS - MUSSEL RECIPES
From peimussel.com
MUSSELS IN WHITE WINE (MOULES MARINIèRES) RECIPE : SBS FOOD
From sbs.com.au
RECIPE FOR STEAMED MUSSELS WINE AND GARLIC - THERESCIPES.INFO
From therecipes.info
10 BEST MUSSELS WHITE WINE GARLIC RECIPES - YUMMLY
From yummly.com
STEAMED MUSSELS IN WHITE WINE & LEMON - LINDSEY EATS
From lindseyeatsla.com
MUSSELS IN CREAMY WHITE WINE SAUCE | EYRE PENINSULA SEAFOODS
From epseafoods.com.au
CONWY MUSSELS IN WHITE WINE & PARSLEY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MUSSELS IN WHITE WINE DISHES AND RECIPES AT HEALTY UNHEALTHY
From en.gesund-ungesund.de
MUSSELS IN WHITE WINE | RICARDO
From ricardocuisine.com
HOW TO COOK MUSSELS IN WHITE WINE? - CULLY'S KITCHEN
From cullyskitchen.com
MUSSELS WITH GARLIC, WHITE WINE AND LEMON — GREEK GIRL …
From greekgirlgourmet.net
MUSSELS IN WHITE WINE WITH PARSLEY RECIPE | EAT SMARTER USA
From eatsmarter.com
MUSSELS WITH WHITE WINE, PARSLEY & GARLIC - SOUTH DUNDAS INBOX, …
From southdundasinbox.com
MUSSELS AND SAUSAGE IN WHITE WINE, GARLIC AND PARSLEY
From thehealthyhomeeconomist.com
MUSSELS, WHITE WINE AND PARSLEY RECIPE | EAT SMARTER USA
From eatsmarter.com
SUPER EASY MUSSEL RECIPE WITH WHITE WINE SAUCE
From blog.kettleandfire.com
CONWY MUSSELS IN WHITE WINE & PARSLEY RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MUSSELS WITH WHITE WINE, BUTTER AND GARLIC SAUCE - PHOTOS & FOOD
From photosandfood.ca
SAUVIGNON BLANC-STEAMED MUSSELS WITH GARLIC TOASTS RECIPE
From foodandwine.com
MUSSELS IN A WHITE WINE, GARLIC AND CREAM SAUCE (MOULES MARINIèRES)
From lauralusciousfood.com
MUSSELS IN A CREAMY WHITE WINE AND GARLIC SAUCE
From greatbritishfoodawards.com
MUSSELS WITH WHITE WINE, CHILLI AND GARLIC - DOWN THE COVE
From downthecove.com
MUSSELS WITH WHITE WINE, PARSLEY, AND GARLIC - SAVEUR
From saveur.com
MUSSELS IN WHITE WINE & GARLIC RECIPE - A FRENCH COLLECTION
From afrenchcollection.com
MUSSELS IN WHITE WINE SAUCE ITALIAN RECIPE (IMPEPATA DI COZZE)
From philosokitchen.com
MUSSELS IN WHITE WINE GARLIC SAUCE RECIPE | I CAN COOK THAT
From icancookthat.org
QUICK AND EASY WHITE WINE GARLIC MUSSELS - SIMPLY DELICIOUS
From simply-delicious-food.com
INSTANT POT RECIPE: MUSSELS WITH LEEKS AND WHITE WINE | THE …
From independent.co.uk
STEAMED MUSSELS IN WHITE WINE & PARSLEY — P. COOKS
MUSSELS WITH WHITE WINE GARLIC SAUCE - UAT.LANCEWOOD.CO.ZA
From uat.lancewood.co.za
MUSSELS RECIPE: MAKE CHILLI MUSSELS AND PRETEND YOU’RE IN EUROPE
From lifehacker.com.au
MUSSELS IN WHITE WINE SAUCE - LAYLITA'S RECIPES
From laylita.com
MUSSELS WITH WHITE WINE AND GARLIC - JENNY SHEA RAWN
From jennyshearawn.com
WHITE WINE PEI MUSSELS - PEI MUSSELS - ATLANTIC AQUA FARMS
From canadiancove.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love