Rheinisches Muschelessen Rhenish Mussel Meal Recipes

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RIOJA STEAMED MUSSELS WITH CHORIZO



Rioja Steamed Mussels with Chorizo image

Provided by Claire Robinson

Time 1h

Yield 4 servings

Number Of Ingredients 6

1 pound fresh chorizo, casings removed, crumbled
1 very large Spanish onion, sliced
Kosher salt and freshly cracked black pepper
2 pounds black mussels, cleaned and bearded
1 bottle Rioja or other dry red wine
1/2 cup coarsely chopped flat-leaf parsley

Steps:

  • Put the chorizo in a large heavy pot with a lid over high heat. Cook until the fat is rendered and the meat has browned, about 10 minutes. Remove the meat with a slotted spoon to a plate and reserve. Add the onions to the pot with a pinch of salt and pepper and cook until softened, 6 to 8 minutes. Add the chorizo back to the pan and drop in the mussels. Pour in the wine, cover, and bring to a boil. Cook until mussels have opened, about 4 to 5 minutes.
  • Remove the lid and discard any mussels that have not opened. Stir very well until the mussels are coated in the wine and onions. Transfer to a serving dish, garnish with the parsley and serve immediately.

MELISSA'S MUSSELS



Melissa's Mussels image

Serve these mussels as an appetizer with some crusty bread or as a meal over linguini. It is sure to please mussel lovers!

Provided by Melissa Rapoza Fragoza

Categories     Seafood     Shellfish     Mussels

Time 40m

Yield 4

Number Of Ingredients 7

5 pounds mussels, cleaned and debearded
1 large onion, diced
1 (14.5 ounce) can diced tomatoes
5 large cloves garlic, chopped
1 (12 fluid ounce) can or bottle beer
½ cup red wine
2 tablespoons peppercorns in brine, crushed

Steps:

  • In a large pot (or the kitchen sink basin), soak the mussels 10 minutes in enough lightly salted cold water to cover.
  • In a separate large pot, mix the onion, tomatoes, garlic, beer, wine, and peppercorns. Place the mussels in the pot, and bring to a boil. Cook 10 minutes, reduce heat to low, and continue cooking 5 minutes, until mussels open. Discard unopened mussels.

Nutrition Facts : Calories 209.3 calories, Carbohydrate 16.7 g, Cholesterol 44.5 mg, Fat 1.4 g, Fiber 2 g, Protein 19.1 g, SaturatedFat 0.1 g, Sodium 615.9 mg, Sugar 6.1 g

RHEINISCHES MUSCHELESSEN (RHENISH MUSSEL MEAL)



Rheinisches Muschelessen (Rhenish Mussel Meal) image

Very easy to make and simple mussel recipe. This also a very basic recipe to cook mussels. It reminds me of my childhood. Muschelessen are a family tradition. The family spent hours eating fresh mussels served with bread, salted butter and a glas of beer. There is not restaurant or pub here in the Rhineland not offering mussels from September on.

Provided by Thorsten

Categories     Mussels

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

6 -7 lbs mussels
1 carrot, sliced
1 leek, sliced
1 onion, diced
1/2 cup white wine
1/4 cup water
11 black peppercorns
1/2 teaspoon salt
1 bay leaf (optional)
1 pinch nutmeg (optional)

Steps:

  • Wash every mussel thouroughly. Scrub the shells (with a stiff brush, if necessary) and rinse under cold running water. Pull the stringy "beards" out of the mussels, but you can also leave them.
  • Discard any mussel, that is open. Keep them in cold water until use.
  • Bring all other ingredients in a large pot to a hard boil.
  • Add mussels and cook them for about 5 - 10 minutes or until all shells are opened. Do not overcook, as mussels will become tough and rubbery. Shake the pot during cooking, so that mussels are mixed.
  • Take mussels out of the pot with a slotted spoon.
  • Serve them hot with some cooking fluid and veggies.
  • NOTE: To eat mussels use an empty shell as a gripper.
  • NOTE: For guests you can prepare the mussels in portions. So they are hot and can be served immediately from the cooking fluid.
  • NOTE: Typically served with a coarse rye bread, butter, salt and a glas of beer.

Nutrition Facts : Calories 642.4, Fat 15.4, SaturatedFat 2.9, Cholesterol 191, Sodium 2259.1, Carbohydrate 33.3, Fiber 1.2, Sugar 3, Protein 81.9

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