STEAMED MUSSELS WITH APPLES AND BACON
If you're wondering how to cook mussels, then you're in the right place. Maybe you've heard the term "de-beard" but have no idea what that means. Good news: Today I have a complete primer on the easiest way to cook fresh mussels. Plus how to store them, de-bearding and cleaning plus an easy and tasty recipe for Mussels with Apples and Bacon.
Provided by Katie Webster
Categories Main Course
Time 30m
Number Of Ingredients 13
Steps:
- under cold running water. Pull off any "beards" with fingers and a pairing knife. If a mussel shell is open, gently tap it on the counter. Discard any mussels that do not close up after tapping. Set aside in a colander.
- Place bacon in a large heavy-bottomed Dutch Oven over medium heat and cook, stirring occasionally until crisp, 4 to 6 minutes. Transfer the bacon to a paper-towel lined plate and pour off any bacon fat.
- Return the Dutch oven to medium heat and add oil. Add garlic, celery, onion, apple, salt, thyme and pepper and cook, stirring often until the apple and vegetables are starting to soften and brown slightly, about 5 minutes.
- Stir in clam juice and cider vinegar, increase heat to high, cover and bring to a boil. Stir in the mussels, cover and cook, stirring once or twice until the mussel shells are opened 3 to 5 minutes. Remove from the heat and stir in the cooked bacon and parsley. Discard any mussels that didn't open.
Nutrition Facts : ServingSize 3 1/2 cup, Calories 284 calories, Sodium 2 g, Fat 10 g, SaturatedFat 2 g, Carbohydrate 18 g, Fiber 2 g, Protein 30 g
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
MUSSELS STEAMED WITH CIDER & BACON
Mussels are much easier dish to serve up than people realise. Try this easy dish, read the tips, and impress your friends
Provided by Barney Desmazery
Categories Buffet, Dinner, Lunch, Main course, Starter, Supper
Time 1h
Number Of Ingredients 7
Steps:
- PREPARATION: Raw mussels MUST be alive when you cook them, so careful preparation is key. Wash them under cold running water until it runs clear, and scrub if necessary. Pull the 'beard' away from each individual mussel - this is the byssus thread, a protein the mussel 'spins' so it can attach itself to rock or rope. Drain and then check; if the shell is tightly shut, this is a good indication that it's alive. If the mussel is open, tap it sharply for a few seconds - if it is alive, it will close. Discard any that appear to be dead as they can decompose very rapidly, and eating one that you aren't sure of is not worth the risk. Don't check them too far in advance; cook within a few minutes to be on the safe side.
- Heat the butter in a pan large enough to easily fit the mussels, then fry the bacon for 4 mins, turning occasionally until it starts becoming crisp. Throw in the shallots and thyme leaves, then cook for 1 min until softened. Whack the heat up to maximum and add the mussels to the pan, then pour over the cider. Place the lid on the pan, give it a good shake, then cook the mussels for 5-7 mins, shaking the pan occasionally, until all the mussels have opened. Discard any that haven't.
- Use a slotted spoon to scoop the mussels into bowls and place the pan back on the heat. Bring the juices to the boil and stir in the crème fraîche, if using. Pour the sauce over the mussels. Serve with hunks of crusty bread for mopping up the sauce.
- COOKING TIPS: Mussels are most often steamed open over a small amount of flavoured liquid, as in Moules marinière, although they can also be oven roasted and are particularly good cooked 'en papillote' (in a bag). Wine, stock, beer and cider are all great for cooking mussels, but take care not to add salt to the liquid as mussel juice can be very salty. Drop the mussels into the liquid, cover with a tight-fitting lid, then cook until they have opened and the meat has settled into one side of the shell; this usually takes 3-4 minutes. Avoid overcooking as the meat shrivels and becomes tough. Check them all again before serving and discard any that haven't opened. If a mussel is unopened at this stage, this indicates that it was already dead. You will probably notice the colour of the meat varies between beige and orange. This is an indication of sex - beige for male and orange for female; there is no difference in flavour. Once cooked, mussels are usually lifted into a bowl and the cooking liquor is reduced by simmering. Pull the meat from one shell and then use that shell as a pincer to remove meat from the rest. Serve simply with crusty bread - lovely!
Nutrition Facts : Calories 367 calories, Fat 18.6 grams fat, SaturatedFat 6.5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 2 grams sugar, Protein 39 grams protein, Sodium 4.45 milligram of sodium
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
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
STEAMED MUSSELS
Steps:
- Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.
STEAMED MUSSELS I
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
MUSSELS WITH BACON AND WHITE WINE
This dish of plump and juicy mussels in a fragrant broth comes from Kevin Dundon's program "Modern Irish Food".
Provided by Laura2of7
Categories Mussels
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Clean the mussels and discard any that don't close when sharply tapped.
- Place the mussels in a large saucepan and cover with the wine. Cook for 3-4 minutes, shaking the pan once or twice, until the mussels are open. Transfer them to a bowl and discard any that do not open. Strain the cooking liquid into a separate bowl to remove any grit or impurities and set this and the mussels aside.
- Melt half the butter in a pan over a low heat and add the shallots and garlic.
- Add the bacon, increase the heat to medium and cook for a few minutes until the bacon is crisp.
- Now add the tomatoes and cook until softened.
- Mash the flour and the remaining butter in a bowl, then add this mixture to the pan, piece by piece. At the same time, slowly add the mussel cooking liquid. If you find that the sauce is too thick, add a little water to loosen the mixture.
- Reheat the mussels in the sauce, then sprinkle with the parsley. Serve immediately with some crusty bread.
Nutrition Facts : Calories 549.9, Fat 26.6, SaturatedFat 11.2, Cholesterol 136.9, Sodium 1220.1, Carbohydrate 21.5, Fiber 1.2, Sugar 3, Protein 44
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
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MUSSELS WITH APPLES A QUICK DINNER - BUTTER & BAGGAGE
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- 1.In a small skillet, cook the bacon over medium high heat until brown. Reserve to a paper towel lined plate.
- 2.In a large pot, heat butter until it’s bubbly, add the sliced shallots and cook until soft, about 3 minutes. Add mushrooms and apples and cook until the apples are tender but not mushy, about 5 minutes. Add apple brandy and stir to get bits of the bottom off the pan. Add cream and season with salt and pepper. Bring to a boil.
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