Sauteed Mussels Recipes
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.
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.
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' shells), and discard.
- In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels.
- Cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
MUSSELS SAUTEED WITH BASIL
Provided by Marian Burros
Categories appetizer
Time 30m
Yield 4 small servings
Number Of Ingredients 11
Steps:
- Scrub, wash and debeard the mussels; drain well.
- Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
- Mix the fish sauce, sugar and peppercorns together.
- Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
- Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
- Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
SAUTEED MUSSELS (MEJILLONES SALTEADOS)
Make and share this Sauteed Mussels (Mejillones Salteados) recipe from Food.com.
Provided by ratherbeswimmin
Categories < 30 Mins
Time 23m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place the mussels in a skillet with the water and the lemon slice.
- Bring to a boil and remove the mussels as they open; do not overcook.
- Discard the shells and drain the mussel meat on paper towels.
- Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
- Add the onion and garlic; saute slowly, covered, for about 5 minutes.
- Remove from the heat; stir in the parsley, paprika, and chile pepper.
- Return the skillet to the heat and add the mussels (with their accumulated juices).
- Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
- The mussels are also good at room temperature.
Nutrition Facts : Calories 250.7, Fat 21.9, SaturatedFat 3.1, Cholesterol 20.2, Sodium 208.2, Carbohydrate 4.9, Fiber 0.4, Sugar 0.8, Protein 8.8
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