Steamed Mussels With Crusty Bread Recipes

STEAMED MUSSELS II

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.

STEAMED MUSSELS WITH CRUSTY BREAD

Steps:

• Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
• Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
• Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.

SPICY STEAMED MUSSELS WITH GARLIC BREAD

Steps:

• Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.

STEAMED MUSSELS WITH LOVAGE

Steps:

• In a large skillet or saucepan fitted with a lid, combine the mussels, wine, shallot, tomato, butter and pepper. Add 2 tablespoons of the lovage.
• Cover and place over high heat until most of the mussels open. Shake the pan and continue to cook for 1 minute. Transfer to a serving bowl; sprinkle with the remaining lovage. Serve with bread.

ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD

Steps:

• Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
• In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
• Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.

STEAMED MUSSELS

Steps:

• Lightly sweat the garlic, leeks and onion with the oil in a large pot over medium-high heat.
• Add the mussels to the pot and toss them with the vegetables, allowing the mussels to absorb the flavor of the garlic, leeks and onion.
• Deglaze the pot with the wine. Add the butter, thyme and salt and pepper to taste. Cook until the wine cooks off and the mussels open, about 3 minutes.
• Serve immediately with crusty bread.

STEAMED MUSSELS WITH SAUSAGES AND FENNEL

Steps:

• Preheat oven to 450°F. Using fork, pierce sausages all over. Heat each of 2 large cast-iron skillets or other large ovenproof skillets over medium-high heat. Add half of sausages to each skillet and cook meat until browned, turning occasionally, about 5 minutes. Add half of onions, half of fennel, half of garlic, and half of dried crushed red pepper to each skillet. Add 1 cup white wine to each skillet and bring to boil. Cover and simmer until sausages and vegetables are cooked through, about 12 minutes. Add 1/2 cup wine, then 1/2 of mussels to each skillet; transfer skillets to oven and roast uncovered 5 minutes. Carefully remove skillets from oven; top each skillet with enough baguette slices to cover completely. Return skillets to oven; bake uncovered until mussels open and bread slices begin to brown, about 5 minutes longer (discard any mussels that do not open).
• Drizzle bread in each skillet with extra-virgin olive oil, then sprinkle with chopped parsley. Serve mussels and sausages directly from skillets.

STEAMED FRESH MUSSELS IN A CREAMY BROTH

Steps:

• Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
• Discard any shells that are open!
• Peel the onion and slice into rings.
• Trim and wash the celery and cut into slices.
• In a large skillet, heat the oil over medium heat.
• Add the onion, and saute until translucent.
• Add the celery and sautee briefly.
• Peel and crush the garlic and add it to the skillet.
• Add the mussels and vegetable stock and bring to a boil.
• Cover tightly and cook for about 8 minutes.
• Remove the mussels when all the shells have opened and keep warm.
• Pass the liquid through a fine strainer into a clean saucepan.
• Cook over high heat until reduced to about 1/3 of original volume.
• Stir in the Sour Cream and just heat through.
• Season with salt and pepper.
• Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
• Sprinkle the parsley over the sauce.
• Place mussels in sauce and serve hot with crusty bread for dipping.

STEAMED MUSSELS IN PERNOD BROTH

Steps:

• Heat the olive oil in a large pan. When the oil is hot, sauté the fennel, onions and shallots for 2 minutes. Add the garlic. Remove the sauté pan from the heat and add the Pernod®. Place the sauté pan back on the heat and flame the vegetables for 1 minute. Season with salt and pepper.
• Stir in the tomatoes and wine and bring the liquid to a simmer. Add the mussels and parsley, cover and steam the mussels until all of the shells have opened, about 4 minutes. Discard any mussels that do not open their shell. Remove the mussels and let the broth cook for 2 minutes. Season the broth with salt and pepper, if needed. Remove the broth from the heat. Divide the mussels between two large shallow bowls. Spoon the broth over the mussels. Serve the mussels with the crusty bread.

STEAMED MUSSELS WITH CURRY

Steps:

• Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.