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
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
MUSSELS WITH SHALLOTS AND THYME
Categories Dairy Shellfish Appetizer Quick & Easy Lunch Mussel Thyme Shallot Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 8
Steps:
- Heat oil in large skillet over medium heat. Add shallots; sautéuntil softened, about 10 minutes. Add thyme, bay leaves, wine, clam juice and cream; bring to boil. Reduce heat; simmer until mixture is reduced to 1 cup, about 10 minutes. Add mussels, cover and simmer until mussels open, about 7 minutes; discard any mussels that do not open. Using tongs, divide mussels among bowls. Season broth with salt and pepper. Ladle broth over mussels.
MUSSELS WITH BACON, SHALLOTS, AND APPLE
Provided by Food Network
Categories appetizer
Time 30m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cook bacon over a medium high heat in a wide saucepan until rendered and crisp. Drain off some of the fat. Add shallots and apple. Cook until slightly caramelized. Add mussels and stir to coat. Deglaze with white wine, apple cider, and vinegar. Reduce slightly. Add cream, thyme, salt, and pepper. Cover and cook until all the mussels are open and the sauce is reduced and slightly thickened. Serve in the pan or transfer to a large, wide bowl. Serve with toasted country bread.
MUSSELS WITH SHALLOTS AND TARRAGON
Can be prepared in 45 minutes or less. Makes use of the microwave oven.
Yield Serves 2
Number Of Ingredients 8
Steps:
- Scrub the mussels well in several changes of water, scrape off the beards, and rinse the mussels. In a 2-quart microwave-safe round glass casserole with a lid combine the wine, the shallots, the zest, the fennel seeds, and the tarragon and microwave the mixture, covered, at high power (100%) for 3 minutes. Stir in the mussels and microwave the mixture, covered, at high power, stirring once every minute and transferring any mussels that are wide open to a bowl and keeping them warm, for 2 1/2 to 4 minutes. Discard any unopened mussels. Return the mussels to the casserole, sprinkle them with the onion, and drizzle them with the oil. Let the mussels stand for 1 minute.
FRAGRANT STEAMED MUSSELS IN VERMOUTH WITH HERBS AND SHALLOTS
I love Moules/Mussels, plus they are low in fat and high in minerals, making them very healthy! This is my own version of the Traditional French Moules Mariniere. The vermouth adds a complex and sweet taste to these mussels, and the tarragon compliments the vermouth perfectly. These mussels really are fragrant - the whole kitchen is perfumed with the sweet and aromatic smell whilst they are steaming! Serve with good bread and frites (French fries) for a delicious main meal or luncheon dish.
Provided by French Tart
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter with the olive oil in a very large saucepan (one that has a matching lid).
- Add the finely minced garlic and pink shallots and cook over a gentle heat until they are soft but not coloured, for about 5 minutes.
- Add the tarragon, parsley, salt and black pepper, sweat together for about 1 minute.
- Add the vermouth and wine and then tip in the cleaned mussels - give them a good stir and then put the lid on the saucepan and turn up the heat.
- Steam the mussels for about 2 to 8 minutes, this depends on the size of the mussels and if they are at room temperature or chilled; steam them until the shells have opened up.
- Serve the mussels in a large bowl with the cooking liquor poured over the top, and discard any mussels that have not opened up.
- Allow 500g per person for a main meal, with bread and frites.
- Make sure there is a bowl on the table to collect the empty mussel shells, plus plenty of napkins!
Nutrition Facts : Calories 623.3, Fat 20.4, SaturatedFat 6.3, Cholesterol 155.2, Sodium 1489.4, Carbohydrate 24.2, Fiber 0.1, Sugar 1.2, Protein 60.2
ROASTED BRUSSELS SPROUTS WITH THYME AND SHALLOTS
Brussels Sprouts roasted with Swanson® Chicken Broth, fresh thyme and shallots makes a delicious side dish for any meal.
Provided by tcsangel
Categories Trusted Brands: Recipes and Tips Swanson®
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Pre-heat oven to 400 degrees F. Lightly oil a rimmed baking sheet.
- Place bacon in a skillet. Cook over medium heat until crisp. Drain on paper towels; crumble.
- Toss Brussels sprouts with olive oil, garlic, shallots, thyme, pepper, red pepper flakes, and crumbled bacon in a bowl. Transfer to prepared baking sheet.
- Slowly pour Swanson® Unsalted Chicken Broth over the Brussels sprouts.
- Roast in preheated oven for 10 minutes. Gently stir sprouts. Continue roasting until sprouts are crisp tender, about 10 minutes more.
- Top with grated Parmesan cheese.
Nutrition Facts : Calories 152.7 calories, Carbohydrate 8.2 g, Cholesterol 15.6 mg, Fat 11.2 g, Fiber 3 g, Protein 6.4 g, SaturatedFat 3.6 g, Sodium 231.7 mg, Sugar 1.8 g
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