MARINATED PENN COVE MUSSELS IN A RICE WINE AND SESAME VINAIGRETTE
Provided by Food Network
Categories appetizer
Time 22m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large bowl or bucket. Add steamed and cooled mussels. Gently toss or stir to coat all mussels. Let marinate in refrigerator for 2 to 3 hours before serving.
SPICY MUSSELS WITH WHITE WINE
Provided by Bobby Flay | Bio & Top Recipes
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat grill to high.
- Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
- Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
- Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.
PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD
Steps:
- In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.
PENN COVE MUSSELS IN LEMON CREAM
Make and share this Penn Cove Mussels in Lemon Cream recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
- Seed tomatoes and cut into 1/4-inch dice.
- Cut lemon into 4 wedges.
- Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat.
- Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
- Add mussels and cook, stirring, 1 minute.
- Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
- Discard any unopened mussels.
- Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley.
- Serve mussels immediately.
- Serves 2 as a first course.
PENN COVE MUSSELS IN LEMON CREAM
Categories Milk/Cream Appetizer Quick & Easy Lemon Mussel Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2 as a first course
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
PENN COVE MUSSELS STEAMED IN ORANGE JUICE WITH BASIL
Make and share this Penn Cove Mussels Steamed in Orange Juice With Basil recipe from Food.com.
Provided by Outta Here
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grate the orange rind and reserve.
- Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
- Juice the remaining orange.
- In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.
- Remove the mussels with a slotted spoon and toss the ones that didn't open.
- Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
- Pour the cooking broth into a small dishes, to dip mussels into.
Nutrition Facts : Calories 295.7, Fat 17.2, SaturatedFat 2.6, Cholesterol 44.8, Sodium 460.1, Carbohydrate 15.7, Fiber 1.7, Sugar 6, Protein 19.9
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