Spanish Steamed Mussels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

SPANISH STEAMED MUSSELS



Spanish Steamed Mussels image

I was first introduced to preparing Spanish cuisine during a World Tour game on this site. Since then, I have greatly enjoyed making tapas and other Spanish recipes. This is an easy appetizer with some Spanish flair!

Provided by JackieOhNo

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil (Spanish is preferred)
1/2 cup chopped onion
2 teaspoons minced garlic
1 cup canned chick-peas, rinsed and drained
1 cup canned diced fire-roasted tomatoes
1/4 cup dry madeira wine or 1/4 cup vegetable broth
2 lbs mussels, scrubbed and debearded
1/4 cup finely chopped flat leaf parsley
lemon wedge (optional)

Steps:

  • In a Dutch oven or large deep skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir 5-8 minutes or until softened. Add chickpeas, tomatoes and wine; bring to boiling. Cook and stir 2-4 minutes.
  • Add mussels to pot; stir gently to coat. Cover and simmer 5-8 minutes or until mussels open fully (discard any mussels that do not open.).
  • Spoon mussels and cooking liquid into individual bowls, sprinkle with parsley, and serve with lemon wedges (if desired).

Nutrition Facts : Calories 320.5, Fat 9.2, SaturatedFat 1.5, Cholesterol 63.7, Sodium 833.6, Carbohydrate 24.9, Fiber 3.1, Sugar 1, Protein 30.5

STEAMED MUSSELS I



Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 5

Number Of Ingredients 3

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

Steps:

  • Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as mussels produce all the water needed for steaming! Cook over high heat until most or all of the mussels open. Discard any that do not open.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

SPICY SPANISH MUSSELS



Spicy Spanish Mussels image

Of all of the mussel recipes I tested this week, this was the hands-down favorite. Inspired by a spicy mussel dish I enjoyed at Bar Pilar, a tapas bar in Valencia, years ago, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 4 servings.

Number Of Ingredients 13

3 1/2 pounds black mussels
2 tablespoons extra virgin olive oil
10 toasted, skinned hazelnuts
10 toasted, skinned almonds
4 large garlic cloves, minced
1 medium onion, finely chopped
1/2 dried red chili, crumbled, or 1/4 teaspoon dried red pepper flakes
1 14-ounce can crushed tomatoes or chopped tomatoes with juice (if using chopped tomatoes, pulse them to a purée in a food processor)
Pinch of sugar
Salt and freshly ground pepper to taste
1 cup dry white wine
Pinch of saffron (optional)
1/4 cup chopped flat-leaf parsley

Steps:

  • Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
  • Heat 1 tablespoon of the olive oil in a large Dutch oven, soup pot or lidded frying pan and add the hazelnuts and almonds. Cook, stirring, until the nuts are golden brown and smell toasty, and add half the garlic. Cook, stirring, until the garlic is fragrant, taking care not to let it color and burn, about 30 to 60 seconds. Remove from the heat and transfer to a mortar and pestle or a mini food processor. Allow to cool, then mash or pulse until the mixture is just short of pasty; the nuts should retain some finely chopped texture. Work in 1 tablespoon of the parsley and set aside.
  • Heat the remaining tablespoon of olive oil over medium heat and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes. Add a generous pinch of salt, the remaining garlic and the chili and cook, stirring, for another minute, until the garlic is translucent. Add the tomatoes, a pinch of sugar and salt and pepper to taste, and turn the heat to medium-high. Bring to a boil, reduce the heat, cover and simmer 20 to 30 minutes, stirring often, until the mixture has cooked down and is very fragrant.
  • Add the white wine and saffron and bring to a boil. Add the mussels, cover and steam 4 to 5 minutes, until they open. Stir the mussels halfway through to make sure they are evenly exposed to the heat. As they open, remove to a bowl with tongs. Discard any that have not opened. Keep warm.
  • Stir the nut and garlic mixture and the remaining parsley into the tomato sauce. Taste and adjust seasoning. Distribute the mussels among 4 wide soup bowls and spoon the sauce over. Serve with bread for sopping up the sauce.
  • To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.

Nutrition Facts : @context http, Calories 543, UnsaturatedFat 13 grams, Carbohydrate 30 grams, Fat 20 grams, Fiber 4 grams, Protein 51 grams, SaturatedFat 3 grams, Sodium 1405 milligrams, Sugar 7 grams, TransFat 0 grams

STEAMED MUSSELS II



Steamed Mussels II image

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

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

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

PORTUGUESE-STYLE STEAMED MUSSELS



Portuguese-Style Steamed Mussels image

Provided by Amanda Hesser

Categories     dinner, easy, quick, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 tablespoons extra virgin olive oil
3 bay leaves
1 tablespoon finely chopped garlic
1 medium onion, cut in 1/4-inch dice
1 small red bell pepper, cut in 1/4-inch dice
2 medium tomatoes, peeled, seeded and finely chopped
1/4 pound chourico or chorizo sausage, thinly sliced
1 cup dry white wine
3 pounds mussels (preferably wild) scrubbed and debearded
2 tablespoons chopped Italian parsley
2 tablespoons chopped cilantro
Freshly ground black pepper to taste

Steps:

  • In a large (6 quart) casserole or soup pot over medium-high heat, combine olive oil and bay leaves. Heat for 1 minute, then add garlic, onion and red bell pepper. Saute vegetables until tender, about 5 minutes. Add tomatoes, sausage and wine. Simmer for 5 minutes.
  • Add mussels. Cover and steam until mussels open, about 5 minutes. Remove mussels to serving bowls. Return pot to medium heat, and add parsley, cilantro and black pepper to taste. Spoon sauce over mussels, and serve immediately.

Nutrition Facts : @context http, Calories 625, UnsaturatedFat 21 grams, Carbohydrate 23 grams, Fat 32 grams, Fiber 2 grams, Protein 49 grams, SaturatedFat 7 grams, Sodium 1334 milligrams, Sugar 4 grams

SPANISH INSPIRED MUSSELS RECIPE



Spanish Inspired Mussels Recipe image

Experience seafood delight when you make this Spanish Inspired Mussels Recipe. Fresh and rich flavors combine to make this mussels recipe full of great textures that'll impress anyone who comes over for dinner.

Provided by My Food and Family

Categories     Home

Time 24m

Yield Makes 12 servings.

Number Of Ingredients 8

2 Tbsp. olive oil
4 slices OSCAR MAYER Smoked Ham, chopped
1/2 large white onion, sliced
2 cloves garlic, minced
1 can (10.5 oz.) chicken broth
3 lb. mussels, scrubbed, beards removed
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
2 Tbsp. chopped Italian parsley

Steps:

  • Heat olive oil in large heavy saucepan or Dutch oven on medium heat. Add ham, onions and garlic; cook 5 min., until lightly browned and tender.
  • Add broth; bring to boil. Stir in mussels; cover. Cook 4 to 5 min. or until all mussels have opened. (Discard any unopened mussels.)
  • Remove from heat. Stir in sour cream and parsley; mix well. Serve immediately.

Nutrition Facts : Calories 140, Fat 6 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 16 g

STEAMED MUSSELS WITH SOFRITO



Steamed Mussels with Sofrito image

Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America. This recipe can be prepared in 45 minutes or less.

Yield Serves 2

Number Of Ingredients 12

4 dozen mussels (preferably cultivated)
2 red bell peppers
1 small onion
4 large garlic cloves
1/4 cup packed fresh cilantro sprigs
1 teaspoon dried oregano, crumbled
1/2 teaspoon cumin seeds
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup chicken broth
2 tablespoons fresh orange juice, or to taste
Accompaniment: crusty bread

Steps:

  • Scrub mussels well and remove beards. Cut bell peppers into 1/2-inch pieces and transfer half to a blender, reserving remaining half in a bowl. Chop onion and garlic. Add onion, garlic, cilantro, oregano, and cumin to blender and puree until smooth.
  • In a 4-quart kettle heat oil over moderate heat until hot but not smoking and cook puree, stirring, 2 minutes. Add mussels, reserved bell peppers, wine, and broth and simmer, covered, 4 to 8 minutes, checking mussels occasionally after 4 minutes and transferring them as they open to a bowl. (Discard any unopened mussels after 8 minutes.) Season sauce with orange juice and salt and pepper. Serve mussels with sauce and bread.

STEAMED MUSSELS WITH WINE AND SAFFRON



Steamed Mussels with Wine and Saffron image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 9

3 pounds fresh mussels
1 large pinch saffron (about 30 threads)
3/4 cup dry white wine
2 tablespoons unsalted butter
2 medium shallots, thinly sliced (about 1/2 cup)
2 garlic cloves, thinly sliced
Coarse salt and freshly ground pepper
2 medium tomatoes, coarsely chopped (about 2 cups)
1/4 cup coarsely chopped fresh flat leaf parsley

Steps:

  • Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
  • Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
  • Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
  • Sprinkle with parsley before ladling mussels and broth into bowls.

More about "spanish steamed mussels recipes"

STEAMED MUSSELS RECIPE - MEJILLONES AL VAPOR - SPAIN …
steamed-mussels-recipe-mejillones-al-vapor-spain image
2017-04-18 Cut a slit on all 4 garlics. Using a large stock pot, add the 1/4 cup of water, 1 Tbsp of extra virgin olive oil, 4 garlics, 2 bay leaves, the lemon slices, …
From spainonafork.com
Servings 3
Total Time 10 mins
Estimated Reading Time 2 mins
See details


SPANISH STYLE STEAMED MUSSELS - THE SOUP SPOON
spanish-style-steamed-mussels-the-soup-spoon image
Heat oil in a large saucepan over medium heat. Add onions, garlic and red bell peppers. Cook, stirring frequently, until softened, 6 to 8 minutes. Stir in saffron. Cook, stirring, until fragrant, about 30 seconds. Pour in white wine, stirring to …
From thesoupspoon.com
See details


HOW TO MAKE SPANISH STYLE MUSSELS RECIPE!
Spanish Steamed mussels recipe. Cut in slices half of a lemon and make a cut in the 4 garlic cloves. In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper. After that add the mussels. Mix all together and cover the pan and turn it into a medium/high heat.
From traditionalspanishfood.com
Estimated Reading Time 5 mins
See details


STEAMED MUSSELS WITH CHORIZO AND FENNEL RECIPE - JAMES BEARD …
Method. In a large pot over medium, cook the chorizo in the olive oil until the chorizo begins to brown, about 3 minutes. Stir in the garlic, fennel, onion, bay leaves, and fennel seed. Cover and cook the mixture until the onion and fennel soften, about 5 minutes. Stir in the tomatoes, vermouth, and 1/2 cup water, then bring the pot to a simmer.
From jamesbeard.org
See details


MUSSELS VINAIGRETTE (MEJILLONES EN VINAGRETA)
Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
From spain-recipes.com
See details


SPANISH MUSSELS RECIPE WITH PAPRIKA & TOMATOES - YOUTUBE
EPISODE #190 - Spanish Mussels Recipe with Paprika & TomatoesFULL RECIPE HERE: http://www.spainonafork.com/spanish-mussels-recipe-with-paprika-tomatoes/Suppo...
From youtube.com
See details


SPANISH MUSSELS RECIPE - CREATE THE MOST AMAZING DISHES
Spanish Mussels Recipe with Paprika & Tomatoes - Spain on ... hot spainonafork.com. heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 …
From recipeshappy.com
See details


GALICIAN STYLE MUSSELS IN WHITE WINE AND AN ALBARIñO WINE PAIRING
2021-11-10 Instructions. Heat the oil in a large skillet with a lid (or saucepan) over medium heat. Add the onions and garlic. Sauté until the onions have softened, 3 minute. Add the tomato and saffron (if using), sauté for 1 minute. Add the flour and mix in until moistened. Add the water (or fish stock), wine and mussels.
From curiouscuisiniere.com
See details


MEDITERRANEAN STEAMED MUSSELS | CANADIAN LIVING
2002-11-05 %RDI. Iron 19.0; Folate 21.0; Calcium 5.0; Vitamin A 9.0; Vitamin C 48.0; Method Rinse mussels and remove any beards; discard any that do not close. Set aside. In large skillet or shallow Dutch oven, heat oil over medium-high heat; saut?nion and garlic for 3 minutes.
From canadianliving.com
See details


35 MUSSELS RECIPES THAT ARE QUICK, EASY, AND ELEGANT | EPICURIOUS
2020-08-10 Savory sherry and saffron give these brothy mussels distinctive Spanish flair. Feel free to sip a glass of the sherry on the side, too. Get …
From epicurious.com
See details


MUSSELS AL DIABLO - SPANISH TAPAS SEAFOOD RECIPE
2021-06-07 1 cup olive oil, divided. 1/4 baguette, sliced on the diagonal into 8 (1/4-inch) pieces. 2 tablespoons chopped garlic. 2 cups canned crushed tomatoes with the juice. 1 bay leaf. 1 teaspoon hot red pepper flakes. Kosher salt, to taste. 1 cup dry white wine. 1/2 bunch fresh flat-leaf parsley, stems removed and leaves slivered, plus more for garnish.
From thespruceeats.com
See details


RECIPE FOR SPANISH MUSSELS IN SAILOR'S SAUCE - EAT …
2021-10-28 Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 …
From eatsomethingsexy.com
See details


SPANISH MUSSELS RECIPE WITH PAPRIKA & TOMATOES - SPAIN …
2018-08-07 Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 teaspoon of saffron threads, season with sea salt and freshly cracked black …
From spainonafork.com
See details


CURRIED STEAMED MUSSELS RECIPE | LEITE'S CULINARIA
2021-03-30 Melt the butter over medium heat in a large stock pot. Add the shallots and saute until softened, about 3 minutes, stirring often. Add the garlic and saute for 1 minute. Increase the heat to high. Add the white wine and mussels, cover and cook until the mussels open, 5 to 9 minutes, shaking the pan occasionally.
From leitesculinaria.com
See details


FRENCH STEAMED MUSSELS - CAFE DELITES
2020-12-12 Heat the olive oil and butter in a large pot over medium-high heat. Sauté the onion and garlic until softened, (about 5 minutes). Add the mussels, wine, cream, butter, and parsley, salt and pepper. Mix well, cover pot with a lid and cook until mussels are cooked through and opened, about 10 minutes. The cooked mussels add their own flavour to ...
From cafedelites.com
See details


THE 20 BEST MUSSEL RECIPES - GYPSYPLATE
2021-06-04 Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes. Stir in coconut milk and simmer for 2 minutes. Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
From gypsyplate.com
See details


MEXICAN-STYLE STEAMED MUSSELS RECIPE - FOOD.COM
2003-04-23 directions. Heat the oil in a large pot (stock pot) over medium heat. Add the onions, garlic, tomato, and jalapenos. Cook just until softened. Add the wine, water, salt and pepper, and bring to a boil over high heat. Add the mussels and cilantro and cover the pot.
From food.com
See details


EASY STEAMED MUSSELS - FOOLPROOF RECIPE! - SPAIN BUDDY
2013-04-10 Sweat the chopped shallots in the butter until soft. Add the garlic and cook gently for a further minute or so. Add the two glasses of wine and bring to the boil (this burns any alcohol and bitterness off) Chuck in the mussels and cover for about 3 minutes, or until the mussels open (discard any closed ones)
From spainbuddy.com
See details


HOW TO MAKE SPANISH STYLE MUSSELS RECIPE!
Spanish Steamed mussels recipe. Cut in slices half of a lemon and make a cut in the 4 garlic cloves. In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper. After that add the mussels. Mix all together and cover the pan and turn it into a medium/high heat.
From bellavista.barcelona
See details


SPANISH MUSSELS RECIPE WITH CHORIZO, SAFFRON, AND WINE | SO MUCH …
De-glaze the pan with the white wine and bring to a simmer. Simmer for 2 minutes and then add the cream. Add the mussels and stir well to coat them with the sauce.
From somuchfoodblog.com
See details


SPANISH MUSSELS (FLAVORFUL MUSSELS IN SAILORS SAUCE) - BAKE IT WITH …
2021-12-02 Deglaze the pan with the white wine for 1-2 minutes, then add the diced tomatoes and mix well. Add your mussels into the saucepan and cover to steam for 1 minute. ½ cup dry white wine, 14.5 oz diced tomatoes, 2 lbs mussels. Pour in the clam juice, lemon juice, and stir in the fresh parsley.
From bakeitwithlove.com
See details


SPANISH MUSSELS VINAIGRETTE MEJILLONES A LA VINAGRETA RECIPES
(Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.
From recipes.servegame.org
See details


STEAMED MUSSELS WITH SPANISH CHORIZO - OUR WILD SAVORY KITCHEN
2018-11-10 Steamed Mussels with Spanish Chorizo. Sometimes we steam the mussels we gather on the coastal tidal pools north of Santa Cruz in two copper Cataplana pots, which are made in Portugal. They are wonderful devices… hand hammered copper pots by Portuguese artisans. They have a tin lining inside and are held together like a clam shell with metal hinges, …
From ourwildsavorykitchen.com
See details


SPANISH MUSSELS RECIPE | MUSSELS WITH CHISTORRA SAUSAGE & TXAKOLI
In a large pan, heat the olive oil and when hot fry the Chistorra sausage for about 3 minutes until nicely browned. Remove from the pan and set aside. Drain some of the excess oil from the pan and add the chopped garlic, shallots and dried guindilla chilli or chilli flakes and cook on a …
From bascofinefoods.com
See details


MEJILLONES EN ESCABECHE RECIPE - THE SPRUCE EATS
2019-08-08 Ingredients. 2 pounds of raw mussels in their shells. 1/2 large yellow or white onion. 6 garlic cloves. 2 to 3 tablespoons extra virgin olive oil. Salt to taste. 2 tablespoons smoked Spanish paprika. 2 cups (16 ounces) of dry white wine. 6 tablespoons vinegar .
From thespruceeats.com
See details


MUSSELS SPANISH-STYLE RECIPE | DELICIOUS. MAGAZINE
Pour in the red wine, increase the heat and bubble for 1 minute, then add the chopped tomatoes, smoked paprika and hot paprika. Bring to a boil and bubble for 2 minutes. Stir in the cleaned mussels, then cover and steam for 2 minutes until the mussels open. (Discard any that stay closed.) Stir through a handful of chopped fresh coriander, then ...
From deliciousmagazine.co.uk
See details


STEAMED MUSSELS ITALIAN-STYLE RECIPE - MYGOURMETCONNECTION
2008-12-12 Add the garlic and continue cooking until fragrant. Stir in the crushed red pepper, the wine and the diced tomatoes. Turn up the heat and bring the liquid to a quick boil. Add the mussels, all at once and cover immediately. Cook for about 3 minutes, shaking the pan every 30 seconds or so to redistribute the mussels.
From mygourmetconnection.com
See details


THE BEST WAY TO STEAM MUSSELS — SIMPLE FRENCH COOKING
2021-04-06 2. In a Dutch oven over medium-high heat, melt the butter until foamy but not browned. Add the shallots, garlic, and thyme and cook for 2 minutes, or until soft and translucent. Add the white wine and parsley and bring to a rapid boil. 3. Add the mussels, cover, and cook until they open, about 3 minutes. Using a slotted spoon, remove the cooked ...
From simplefrenchcooking.com
See details


STEAMED MUSSELS WITH TOMATO AND CHORIZO BROTH RECIPE - BON …
2015-06-23 Step 1. Heat chorizo and 2 Tbsp. oil in a large heavy pot over medium, stirring occasionally, until chorizo begins to brown and crisp, about 4 minutes. Add garlic and fennel seeds and cook ...
From bonappetit.com
See details


SPANISH MUSSELS WITH CHORIZO AND CAVA RECIPE - FOOD NEWS
Spanish Steamed mussels recipe Cut in slices half of a lemon and make a cut in the 4 garlic cloves. In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper. After that add the mussels. Mix all together and cover the pan and turn it into a medium/high heat.
From foodnewsnews.com
See details


PILAR VALDES' STEAMED MUSSELS | THE DREW BARRYMORE SHOW
In a small bowl or cup, whisk together the white wine and mustard. Pour into the pan and bring to a boil. Check for seasoning. Add the mussels and shake pan to coat, immediately place the lid on and allow the mussels to steam and fully open, about 3-5 minutes, shaking the pan occasionally. While the mussels are steaming, roughly chop the parsley.
From thedrewbarrymoreshow.com
See details


BEST STEAMED MUSSELS WITH CHORIZO AND FENNEL RECIPE - HOW TO …
In a large pot over medium, cook the chorizo in the olive oil until the chorizo begins to brown, about 3 minutes. Stir in the onion, fennel, garlic, bay leaves and fennel seed.
From 177milkstreet.com
See details


SPANISH PICKLED (MARINATED) MUSSELS: MEJILLONES EN ESCABECHE RECIPE
In a frying pan, add all the oil and, over medium-low heat, fry the bay leaf and garlic cloves. Once the garlic is cooked, turn off the heat. Then add the paprika when the oil is warmer. Leave to cook for a few seconds and finally add the vinegar, salt, pepper if desired and two spoonfuls of the mussel stock. Simmer for 5 minutes.
From fascinatingspain.com
See details


EASY STEAMED MUSSELS IN TOMATO SAUCE - OH, THE THINGS WE'LL …
2015-09-01 Instructions. Peel and chop the tomatoes and onion. Sautee the tomatoes and onion with some minced garlic in the olive oil for a couple of minutes until lightly browned. Meanwhile clean the mussels by rinsing them and discarding any that aren’t closed or that don’t close when you tap on them.
From thethingswellmake.com
See details


STEAMED MUSSELS RECIPE - DINNER AT THE ZOO
2021-07-28 Instructions. Heat a large pot over medium heat. Add the butter let it melt. Add the garlic and chili flakes to the pot and cook for 30 seconds, stirring constantly. Add the white wine and bring the mixture to a simmer; do not boil. Place …
From dinneratthezoo.com
See details


STEAMED MUSSELS IN SAFFRON CHORIZO BROTH - COOKING WITH COCKTAIL …
2015-02-23 Turn the heat down to low and simmer the broth for 20 minutes. Steam the mussels. While the broth is simmering, combine the wine and shallots in another large pot, and bring to a boil.. Rinse and drain the mussels then add them to the wine mixture, cover and cook over high heat until the mussels open, about 5 minutes.
From cookingwithcocktailrings.com
See details


CATALAN MUSSELS RECIPE | MUSSELS WITH TOMATO, BASIL, LEMON AND …
Mussels steamed are great, as are mussels cooked in other ways. One of the best ways to work with this seafood is to try out this Catalan mussels recipe. Adding Flavor to Spanish Mussels. In this Catalan mussels recipe, I used vinegar, lemon, oil and basil to add flavor and encourage the natural mussel recipe taste to shine through. Chill this ...
From victoriahaneveer.com
See details


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 »

Related Videos

Steamed Mussels Recipe - Mejillones al Vapor
1.6K views-03:14
Steamed Mussels with Garlic Saffron Sauce
1.9K views-04:34
Spanish Marinated Mussels in Escabeche Sauce
4.4K views-04:49
Spanish Paella with Mussels & Turkey Sausage
2.4K views-06:24
Mussels in marinara sauce recipe (MEJILLONES A LA MARINERA) | Spanish Kitchen
221 views-05:24
Super Easy Spanish Tapa: Marinated Mussels
1.8K views-02:47

Top Asked Questions

How to cook mussels in Spanish cooking?
The recipe for Spanish steamed mussels is one of the easiest in the Spanish cuisine, it will literally take you about 5 to 10 minutes to make them. Cut in slices half of a lemon and make a cut in the 4 garlic cloves. In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper.
How do you cook mussels on the stove?
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.
What is steamed mussels?
A Provençal style of cooking, steamed mussels gives you tender mussels simmered in white wine, butter and garlic cream broth. A classy touch, perfect for special gatherings or dinner parties, the quality of the ingredients you’re using makes a big difference.
How to make the best mussels fillet?
Cut in slices half of a lemon and make a cut in the 4 garlic cloves. In a big pan, add all the ingredients: the water, oil, lemon, garlic, bay leaves (cut in half), parsley, salt and ground pepper. After that add the mussels.

Related Search