Seethed Mussels With Parsley And Vinegar Recipes

STEAMED MUSSELS WITH GARLIC AND PARSLEY

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.

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
• Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
• Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

STEAMED MUSSELS WITH WHITE WINE AND PARSLEY

Steps:

• Wash and sort the mussels, pulling off any pieces of protruding beard. Combine the wine, shallots, bay leaf, and thyme in a 10-quart pot and bring to a simmer over medium heat. Simmer for about 5 minutes, then add the mussels, cover the pot, and turn the heat up to high. When steam starts to shoot out from under the lid, turn the heat back down to medium. Leave the pot on the heat for 5 minutes more. Leave the lid on the pot and holding down the lid with a kitchen towel. Shake pot to redistribute the mussels. Put the pot back on the heat for 2 minutes more. Take off the lid and check to see if all the mussels have opened. If not, replace the lid and cook for 2 minutes more. Remove the lid, wait a minute for the steam to dissipate, scoop the mussels out of the pot with a large spoon or skimmer, and place them in hot bowls, discarding any unopened mussels. If the liquid in the bottom of the pan is sandy, carefully pour it into a clean saucepan, leaving any sand or grit behind. Add the chopped parsley to the hot broth, whisk in the butter if desired, and season with pepper. Heat the broth for a 1or 2 and ladle it over the hot mussels. Serve slices of crusty bread at the table.

"SEETHED" MUSSELS WITH PARSLEY AND VINEGAR

Steps:

• Place mussels in cold water and scrub them clean. "Beard" them by taking off the tuft of fibers projecting from the shell (if there are any-many farm-raised mussels are "beardless"). Discard any mussels that are broken or do not close when touched.
• Place 1 cup of water and all ingredients except the mussels into a large pot, cover, and bring to a boil over high heat. Add the mussels and reduce the heat so that the mussels cook at a simmer. Cook, shaking the pot occasionally, for 10 minutes or until all of the mussels have opened fully. Keep an eye on the mussels-if cooked too long, they can be chewy.
• To serve, pour the mussels and broth into bowls, setting another empty bowl on the table for discarded shells.

MUSSELS VINAIGRETTE

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.