EASY STEAMED MUSSELS
Steamed Mussels - easiest steamed mussels recipe ever, with simple ingredients and takes 20 mins. Serve with pasta for restaurant's quality dinner.
Provided by Rasa Malaysia
Categories American Recipes
Time 20m
Number Of Ingredients 8
Steps:
- Scrub and clean the mussels and remove the beards on the mussels by pulling them off. Drain and set aside.
- Heat up a skillet on medium heat. Add the olive oil. Saute the garlic a few times before adding the mussels. Stir and toss the mussels. Add the white wine and diced tomato. Cover the skillet with its lid and steam for 1 minute or until all mussels are open.
- Add the lemon juice, salt (to taste) and parsley. Stir to combine well. Serve hot.
Nutrition Facts : Calories 172 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 24 milligrams cholesterol, Fat 9 grams fat, Fiber 0 grams fiber, Protein 10 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 4 people, Sodium 252 milligrams sodium, Sugar 1 grams sugar
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 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
STEAMED MUSSELS
Categories Wine Shellfish Appetizer Steam Lunch Seafood Mussel White Wine Party Gourmet Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 12 (as part of aïoli menu)
Number Of Ingredients 5
Steps:
- Cook onion in oil in a 5- to 6-quart pot over moderate heat, stirring, until softened, 3 to 5 minutes.
- Add wine and mussels and bring to a boil. Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. (Discard any unopened ones.)
- Transfer mussels to a platter with a slotted spoon, discarding steaming liquid.
STEAMED MUSSELS
Looking for a seafood dinner that's ready in just 25 minutes? Then check out this classic mussels dish that can be made using three ingredients.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Remove beards by giving them a tug (using a kitchen towel may help). If you have trouble removing them, use pliers to grip and pull gently.
- Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
- In steamer,* place half of the mussels and the boiling water. Cover and steam 3 to 5 minutes, removing mussels as they open. Discard any unopened mussels. Repeat with remaining mussels.
- Serve hot mussels in shells with butter.
Nutrition Facts : Calories 140, Carbohydrate 6 g, Cholesterol 50 mg, Fiber 0 g, Protein 25 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 0 g, TransFat 0 g
STEAMED MUSSELS WITH LOVAGE
Provided by Sara Dickerman
Categories appetizer
Time 5m
Yield Serves 2 as a main course, 4 as an appetizer
Number Of Ingredients 8
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.
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
STEAMED MUSSELS
Steps:
- Place the olive oil, lemon juice, water and garlic in a large pot over medium-high heat. Bring to a boil. Add the mussels, in batches if necessary, and cover the pot. Cook, shaking the pot occasionally, until all the mussels open, about 4 minutes. Remove the mussels, letting any liquid in the shells drip back into the pot.
Nutrition Facts : @context http, Calories 228, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 11 grams, Fiber 0 grams, Protein 23 grams, SaturatedFat 2 grams, Sodium 541 milligrams, Sugar 0 grams
STEAMED MUSSELS WITH WINE AND CREAM
Make and share this Steamed Mussels With Wine and Cream recipe from Food.com.
Provided by Evie3234
Categories Lunch/Snacks
Time 27m
Yield 36 mussels, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place the wine, herbs and garlic in an extra large saucepan then pile in the mussels.
- Cover and cook over a medium heat for 8-10 minutes or until all the mussels have steamed open.
- Using a slotted spoon, transfer the mussels to individual serving bowls discarding any that have not opened.
- Strain juice to remove any broken bits of shell, herb stalks and any little crabs which might have been trapped inside.
- Return juice to pan and bring to boil.
- Allow to reduce then stir in cream and seasonings.
- Spoon this sauce over the mussels and serve with crusty bread.
Nutrition Facts : Calories 204.1, Fat 6.1, SaturatedFat 2.4, Cholesterol 50.2, Sodium 421, Carbohydrate 7.9, Sugar 0.6, Protein 17.7
STEAMED GARLIC AND HERB MUSSELS
Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.
Provided by Latchy
Categories < 60 Mins
Time 35m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Scrub mussels remove beards.
- Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
- Add mussels, juice and wine, bring to boil.
- Cook covered about 5 minutes until mussels open.
- (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
- Return mussels to pan and simmer until heated through.
- Have some crusty bread to wipe up the liquid.
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