Penn Cove Mussels With Smoked Salmon And Creammmgood Recipes

DRUNKEN MUSSELS

Steps:

• Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
• Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
• Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
• Serve with grilled bread and lemon wedge.

SPICY SOUTHWEST PENN COVE MUSSELS

Steps:

• Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
• Seed tomatoes and cut into 1/4-inch dice.
• Cut lemon into 4 wedges.
• Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat.
• Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
• Add mussels and cook, stirring, 1 minute.
• Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
• Discard any unopened mussels.
• Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley.
• Serve mussels immediately.
• Serves 2 as a first course.

PENN COVE MUSSELS IN LEMON CREAM

Steps:

• In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
• In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
• Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.

PENN COVE MUSSELS STEAMED IN ORANGE JUICE WITH BASIL

Steps:

• Grate the orange rind and reserve.
• Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
• Juice the remaining orange.
• In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.
• Remove the mussels with a slotted spoon and toss the ones that didn't open.
• Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
• Pour the cooking broth into a small dishes, to dip mussels into.