Musselscookedinlager Recipes

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TOBY'S MUSSEL CHOWDER



Toby's Mussel Chowder image

Provided by Food Network

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 14

1 cup white wine
1 tablespoon butter
1 tablespoon chopped garlic
1 tablespoon dried basil, plus 1 tablespoon
2 to 3 pounds mussels, scrubbed and debearded
1/4 pound bacon, chopped
2 cups chopped onions
2 cups chopped celery
4 cups (1/2-inch dice) potatoes
1/4 teaspoon dried thyme
2 cups clam juice or fish stock
2 teaspoons salt
1 teaspoon pepper
1 to 2 cups milk (depends on how thick you want chowder)

Steps:

  • Place wine, butter, garlic, and 1 tablespoon basil in a stockpot and brings to a simmer. Add mussels and steam, covered, over high heat, for 8 to 12 minutes. Check to see when shells begin to open, be careful not to overcook. When mussels open, remove them from the heat, and drain, reserving liquid. Set mussels aside to cool, discarding any unopened mussels. When cool, remove meat from shells, chop coarsely, and refrigerate until needed.
  • In a stockpot, over medium-high heat, saute bacon until fat is rendered and bacon begins to brown. Add onions, celery and cook until onions turn translucent, 6 to 8 minutes. Add potatoes and thyme and cook for 3 to 4 minutes. Add stock or clam juice, reserved mussel liquid, remaining 1 tablespoon basil, salt and pepper. Bring to a boil, lower heat and simmer, covered, for 30 minutes, or until potatoes are soft and begin to thicken chowder. Add milk, chopped mussels and bring back to simmer. Reheat for 2 to 3 minutes. Check for seasoning. Serve with garlic bread.

MUSSELS STEAMED IN BEER RECIPE BY TASTY



Mussels Steamed In Beer Recipe by Tasty image

Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread

Provided by Jordan Kenna

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

3 tablespoons vegetable oil
1 large white onion, finely chopped
4 cloves garlic, finely chopped
1 jalapeño, stemmed, seeded and finely chopped, optional
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
2 vine-ripe tomatoes, cored and roughly chopped
kosher salt
freshly ground black pepper
12 oz light mexican beer, bottle or can, such as Modelo Especial, Tecate or Corona
4 lb mussels, debearded and scrubbed clean
¼ cup fresh cilantro leaves, lightly packed, roughly chopped, plus additional whole leaves for serving
lime wedge, for serving
4 rolls bolillo bread, telera, or cuban sandwich rolls, for serving

Steps:

  • Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
  • Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
  • Pour in the beer and bring to a boil.
  • Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
  • Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
  • Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
  • Enjoy!

Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams

MUSSELS COOKED IN LAGER



Mussels Cooked in Lager image

Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe.

Provided by Julie Bs Hive

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups lager beer or 2 cups light beer
2 onions, chopped
5 garlic cloves, chopped
1 fresh green chili pepper, deseeded and thinly sliced (poblano or serrano)
2/3 cup fresh tomatoes, diced or 2/3 cup canned chopped tomato
2 -3 tablespoons fresh cilantro

Steps:

  • Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
  • Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
  • Ladle into individual bowls and serve sprinkled with fresh cilantro.

Nutrition Facts : Calories 89.8, Fat 0.1, Sodium 9.6, Carbohydrate 13.3, Fiber 1.4, Sugar 3.8, Protein 1.8

MUSSELS IN LAGER



Mussels in Lager image

Categories     Beer     Steam     Quick & Easy     Mussel     Gourmet

Yield Makes 4 first-course or 2 main-course servings

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter
1 medium onion, chopped (1 cup)
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 teaspoon chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 tablespoon Dijon mustard
2 tablespoons heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread

Steps:

  • Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
  • Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.

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