SAUTEED MUSSELS
Steps:
- Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
- Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.
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.
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
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.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
MUSSELS WITH GARLIC BUTTER
For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.
Categories Dairy Garlic Shellfish Appetizer Sauté Quick & Easy Low/No Sugar Wheat/Gluten-Free Mussel Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 7
Steps:
- Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
- Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
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
SPICY COCONUT MUSSELS WITH LEMONGRASS
Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they've been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 20m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).
- As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.
Nutrition Facts : @context http, Calories 869, UnsaturatedFat 20 grams, Carbohydrate 42 grams, Fat 53 grams, Fiber 2 grams, Protein 60 grams, SaturatedFat 27 grams, Sodium 1536 milligrams, Sugar 6 grams
MUSSELS STEAMED IN BEER RECIPE BY TASTY
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
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 IN LEMONGRASS
If you like mussels, You will love this recipe. If you don't - this is a good time to start :) Aromatic lemongrass, lime juice and chillies completely eliminate this "strange" taste, characteristic for seafood.
Provided by Dagmara O.
Categories Mussels
Time 8m
Yield 3 serving(s)
Number Of Ingredients 10
Steps:
- 1. Wash the mussels under the tap and leave to drain. Cut chilli peppers into thin strips, throw away seeds. Chop garlic, cut lemongrass into 4 cm pieces.
- 2. In a large pot mix water, lime juice and wine (optional); add the garlic, lemon grass, chilli, fish sauce and sugar. Bring to boiling and add mussels. Stir thoroughly, cover and cook for 6 minutes.
- 3. Sprinkle mussels with chopped coriander, stir and serve when they're still steaming - preferably in a pot in which they were prepared. Enjoy your meal! :).
Nutrition Facts : Calories 317.1, Fat 7.7, SaturatedFat 1.4, Cholesterol 93.3, Sodium 1428.9, Carbohydrate 20.5, Fiber 1.7, Sugar 2.6, Protein 41
More about "sauteed mussels with beer and lemongrass recipes"
THAI-STYLE MUSSELS WITH LEMONGRASS RECIPE - FOOD …
From foodrepublic.com
STEAMED MUSSELS IN BEER RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
BEER STEAMED MUSSELS - RASA MALAYSIA
From rasamalaysia.com
STEAMED MUSSELS IN A BEER, CREAM AND GARLIC SAUCE
From farmersdairy.ca
MUSSELS WITH LEMONGRASS, BASIL AND WINE RECIPE | GOOD …
From goodfood.com.au
SPICY BEER MUSSELS RECIPE | LAURA VITALE | COOKING …
From cookingchanneltv.com
SAUTEED MUSSELS WITH BEER AND LEMONGRASS RECIPE
From cookingchanneltv.com
Servings 1Total Time 20 minsCategory Main-Dish
MUSSELS STEAMED IN LEMONGRASS - MONAHAN'S SEAFOOD
From monahansseafood.com
SAUTEED MUSSELS WITH BEER AND LEMONGRASS - PLAIN.RECIPES
From plain.recipes
MUSSELS IN LEMON BUTTER WINE SAUCE - CHEW OUT LOUD
From chewoutloud.com
BEER STEAMED MUSSELS WITH GARLIC-LEMON AIOLI - RECIPES
From honestcooking.com
STEAMED MUSSELS WITH CURRY AND LEMONGRASS RECIPES
From foodnewsnews.com
DRUNKEN MUSSELS RECIPE - MUSSELS STEAMED IN A GARLIC, LEMON
From youtube.com
SAUTEED MUSSELS WITH BEER AND LEMONGRASS RECIPE - FOOD NEWS
From foodnewsnews.com
BEER STEAMED MUSSELS WITH GARLIC SCAPES AND LEMON
From tastykitchen.com
I’LL DRINK TO THAT: MUSSELS WITH LEMONGRASS, CHILE AND HOLY BASIL
From denverpost.com
STEAMED MUSSELS WITH LEMONGRASS : OOH LA LOIRE
From oohlaloire.com
PEI MUSSELS STEAMED IN BEER RECIPE - MY ISLAND BISTRO KITCHEN
From myislandbistrokitchen.com
STEAMED MUSSELS IN LEMONGRASS BROTH JITLADA STYLE
From theravenouscouple.com
BEER STEAMED MUSSELS | RICARDO
From ricardocuisine.com
BEER STEAMED MUSSELS WITH GARLIC SCAPES AND LEMON
From earthfoodandfire.com
VIETNAMESE LEMONGRASS BEER STEAMED CLAMS - BEYOND SWEET AND …
From beyondsweetandsavory.com
SAUVIGNON BLANC-STEAMED MUSSELS WITH GARLIC TOASTS RECIPE
From foodandwine.com
SAUTEED MUSSELS WITH BEER AND LEMONGRASS – RECIPES NETWORK
From recipenet.org
SAUTéED MUSSELS - FAIT MAISON LJ
From faitmaisonlj.com
STEAMED MUSSELS WITH LEMONGRASS, THAI BASIL, CHILIES ... - RASA …
From rasamalaysia.com
CREAMY BEER STEAMED MUSSELS - TASTES LOVELY
From tasteslovely.com
SPICY MUSSELS WITH GINGER AND LEMONGRASS RECIPE
From foodandwine.com
LEMONGRASS GINGER STEAMED MUSSELS IN COCONUT BROTH
From lepetiteats.com
THAI MUSSELS IN A LEMONGRASS WHITE WINE SAUCE RECIPE
From thespruceeats.com
STEPHEN HARRIS: THAI-STYLE MUSSELS WITH LEMONGRASS
From telegraph.co.uk
THAI COCONUT BUTTER MUSSELS WITH GARLIC LEMONGRASS TOAST.
From halfbakedharvest.com
FRAGRANT MUSSELS IN COCONUT AND LEMONGRASS BROTH
From allrecipes.cooking
VIETNAMESE STEAMED MUSSELS WITH LEMONGRASS- RECIPE
From whiskeyandbooch.com
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
From inspiredtaste.net
RECIPE | | EASY THAI STEAMED MUSSELS WITH LEMONGRASS - REAL …
From realgoodfish.com
BEER AND FENNEL STEMMED MUSSELS | MILLER LITE RECIPES
From recipes.millerlite.com
BEER-STEAMED MUSSELS | CANADIAN LIVING
From canadianliving.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love