Steamed Mussels With Leeks Garlic Thyme White Wine And Butter Recipes

STEAMED MUSSELS WITH LEEK, THYME AND WHITE WINE

Steamed mussels with leek, thyme and white wine image

Mussels are one of the easiest things to cook. First, choose mussels that are alive, closed and heavy with seawater. Sometimes their shell will be slightly open; give it a gentle squeeze and it should close - a good sign of life. Second, scrub the mussels well to remove any grit or shell and pull off the beard - a little, hairy protrusion used by the mussel to attach to rocks or pylons - just before cooking. Finally, don't overcook them, as they tend to become tough. It's often enough to steam them open in a pot for two to four minutes.

Provided by STEVE MANFREDI

Categories Lunch

Time 30m

Number Of Ingredients 9

Ingredients

1.2kg of live mussels
1/2 cup of dry white wine
1/2 a sliced tender leek
2 cloves of minced garlic
1 tbsp of chopped thyme
1/2 cup of chopped flat-leaf parsley
1/2 cup of pureed ripe tomatoes
extra virgin olive oil
salt and pepper

Steps:

For 4 people, de-beard and scrub (if necessary) 1.2kg of live mussels. Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced tender leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes. Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately.

GARLIC AND WHITE WINE MUSSELS

Garlic and White Wine Mussels image

Steam mussels in wine with garlic, smoked paprika and fresh herbs.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
Freshly ground black pepper
1 cup dry white wine
3 pounds mussels, rinsed
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
French fries, for serving

Steps:

Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.

STEAMED MUSSELS

Steamed Mussels image

Provided by Tyler Florence

Categories main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

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 WHITE WINE AND GARLIC

Steamed Mussels with White Wine and Garlic image

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 2 servings

Number Of Ingredients 5

Ingredients

2 dozen mussels
1/2 cup white wine
4 cloves garlic, minced
1 small onion, thinly sliced
Parsley

Steps:

Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

STEAMED MUSSELS WITH LEEKS, THYME & BACON

Steamed mussels with leeks, thyme & bacon image

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

Ingredients

750g mussel
25g butter
6 rashers smoked streaky bacon , chopped into small pieces
2 small leeks , sliced on the diagonal
handful thyme sprigs
small glass cider or white wine

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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