Mussels With Fennel And Italian Beer Recipes
MUSSELS IN MEXICAN BEER
Simple, de-lish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
Provided by Rachael Ray : Food Network
Categories appetizer
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
MUSSELS ITALIANO
This is another recipe from my Italian sister in law. Its good with Italian crusty bread to mop up the broth. Prep time includes soaking. Based on some queries from other chefs, I'm expanding the directions to include more information about buying, storing and cleaning mussels.
Provided by CountryLady
Categories Mussels
Time 1h
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
- If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
- Just before cooking, wash the mussels in several changes of cold water.
- Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.
- To remove any remaining sand, soak mussels for about 30 minutes in cold water containing a handful of salt and a handful of flour.
- Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water.
- Melt butter in a medium sized pot; saute onions til clear.
- Add garlic& stir for another minute.
- Add tomato, oregano, salt& pepper and cook until tomato is soft.
- Add wine& bring to a slow boil.
- Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.
- At this point, most of the mussels should be open; replace the lid and steam for another 2 - 4 minutes.
- Discard any that don't open.
- Divide into serving bowls& cover with broth.
- If you increase the serving size for this recipe, don't add too many mussels to the pot at once or stack them on top of each other as it will make it difficult for the mussels to open due to the weight.
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.
Provided by SarasotaCook
Categories Mussels
Time 20m
Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
MUSSELS WITH CREAM, FENNEL, AND WHITE WINE
Categories Shellfish Appetizer Sauté Seafood Mussel Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 first-course servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large pot over medium-high heat. Add chopped fennel, shallots, garlic and fennel seeds. Sauté until fennel is tender, about 5 minutes. Add wine and cream and boil until liquid thickens, about 10 minutes. Add mussels. Cover and cook until mussels open, about 5 minutes. Divide mussels among 6 shallow bowls (discard any mussels that do not open). Ladle broth over and serve.
STEAMED MUSSELS WITH FENNEL AND TARRAGON RECIPE
Giada De Laurentiis uses Peroni, an Italian beer, for this quick-cooking seafood dish served at her eponymous Las Vegas restaurant, but any light-bodied lager will work and make a perfect drink pairing as well.
Yield Serves 2
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium-high. Add fennel and shallots and cook, stirring often, until fragrant and beginning to soften, about 2 minutes. Add garlic, season with salt, and cook, stirring constantly, until fragrant, about 1 minute.
- Add mussels and stir gently once or twice to coat with oil. Pour in beer and stir once more to coat. Cover pot and steam mussels, stirring halfway through, until they open, about 3 minutes. (Discard any mussels that do not open.) Add butter to pot and mix until butter is melted into pan sauce and mussels are coated.
- Transfer mussels and sauce to a serving bowl and top with tarragon. Serve with bread alongside for dipping.
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BEST MUSSELS WITH FENNEL AND ITALIAN BEER RECIPES - FOOD …
2016-10-19 To the hot pan, add the shallots and fennel. Sweat, stirring often with a wooden spoon, until fragrant and beginning to soften, 2 minutes. Add the garlic and 1/4 teaspoon salt and cook another 2 minutes. Add the mussels and stir gently once or twice in order to coat in the oil. Add the beer and stir one more time.
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