MUSSELS WITH CORN, CHERRY TOMATOES, AND TARRAGON
You'll have this dish on the table in under 15 minutes. (No, we're not kidding.) Serving it with lots of crusty bread is a must: You'll want to sop up every last drop of broth. We love the hint of anise from the tarragon.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Heat oil in a large pot over medium heat and cook shallot, stirring, until tender, about 5 minutes. Add wine and reduce mixture by half. Add tomatoes and corn and cook, stirring, about 1 minute. Season with salt and pepper.
- Add mussels to pot and cook, covered, until shells have opened, 4 to 5 minutes. (Discard any unopened shells.)
- Stir in tarragon. Drizzle toast with oil and serve with mussels. Garnish with tarragon leaves.
Nutrition Facts : Calories 600 g, Cholesterol 65 g, Fat 19 g, Fiber 4 g, Protein 35 g, SaturatedFat 3 g, Sodium 1180 g
STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD
Steps:
- Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
- Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
- Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.
Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA
Steps:
- Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
- Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
- While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
- When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.
MUSSELS IN TARRAGON TOMATO BROTH
This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon.
Provided by SilverOpera
Categories Clear Soup
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Chop onion and celery and saute in olive oil over medium heat.
- Mince garlic and add to celery and onions. Continue to cook until onions are clear, stirring to keep the garlic from burning.
- Deglaze the pan with with white wine. Simmer until the wine is reduced by half.
- Add chicken broth, tomatoes, and all herbs and spices. Bring to a boil, and allow to simmer for at least 15 minutes. Salt to taste.
- While the broth simmers, clean mussels well under cold water to remove any sand and grit.
- Add butter and allow it to melt.
- Over medium heat, add mussels to boiling broth. Cover for 2 - 3 minutes, until all mussels are opened.
- Serve with crusty bread.
Nutrition Facts : Calories 303.6, Fat 13.2, SaturatedFat 4.1, Cholesterol 52.6, Sodium 1660.5, Carbohydrate 20.1, Fiber 3.3, Sugar 6.7, Protein 23.4
STEAMED MUSSELS WITH TARRAGON CREAM
Make and share this Steamed Mussels With Tarragon Cream recipe from Food.com.
Provided by hectorthebat
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
- Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
- Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.
Nutrition Facts : Calories 658.4, Fat 23.5, SaturatedFat 9.7, Cholesterol 179, Sodium 1509.5, Carbohydrate 30.1, Fiber 1.9, Sugar 3.6, Protein 61.9
MUSSELS WITH AQUAVIT, CREAM, AND TARRAGON
Provided by Andreas Viestad
Categories Milk/Cream Garlic Steam Quick & Easy Lunch Vinegar Mussel Brandy Fall Spring Tarragon Thyme Shallot Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 main-course or 4 to 6 appetizer servings
Number Of Ingredients 11
Steps:
- Throw out any mussels with cracked shells or that did not close when you scrubbed them.
- Heat the butter over medium heat in a pot just large enough to hold the mussels. Sauté the shallots and garlic for 4 to 5 minutes. Add half the tarragon, the thyme, vinegar, fennel seeds, aquavit, and mussels. Increase the heat to medium-high. Cover and let steam for 6 to 7 minutes, until the mussels have opened. With a slotted spoon, transfer the mussels to a large serving bowl; discard any that did not open.
- Add the cream to the cooking juices and cook over medium-high heat for 3 minutes, until slightly reduced. Season with salt and a little more minced garlic, if desired. Pour the cooking juices over the mussels, sprinkle with the rest of the tarragon, and serve.
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