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 FENNEL, TOMATOES, OUZO, AND CREAM
Pick good fresh and alive mussels for this dish, preferably Penn Cove. The fresher the better. This recipe is simply amazing in flavor. You will love it. Serve with a slice of bread.
Provided by DJFoodie
Categories World Cuisine Recipes European Greek
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.
- Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.
- Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.
Nutrition Facts : Calories 339.1 calories, Carbohydrate 21.2 g, Cholesterol 76.3 mg, Fat 15.7 g, Fiber 2.7 g, Protein 16.3 g, SaturatedFat 7.4 g, Sodium 245.3 mg, Sugar 9.3 g
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI
Categories Garlic Appetizer Steam Low Fat Mussel Saffron Pernod Celery Leek Carrot White Wine Winter Parsley Bon Appétit Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 16
Steps:
- Make aioli:
- Combine 1 tablespoon hot water and saffron in medium bowl. Let stand 5 minutes. Whisk in mayonnaise and garlic. Season to taste with salt. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Make mussels:
- Heat 2 tablespoons olive oil in heavy large pot over medium heat. Add celery root, leek, carrots, chopped celery and 4 tablespoons parsley. Stir to coat. Cover pot and cook until vegetables are tender, stirring occasionally, about 15 minutes. Add garlic and sauté 1 minute. Add mussels, wine and Pernod. Increase heat to high. Cover and cook until mussels open, stirring occasionally, about 6 minutes (discard any mussels that do not open). Remove from heat. Season cooking liquid to taste with salt and pepper.
- Whisk 1/2 cup cooking liquid into aioli to make thin sauce. Ladle mussels and remaining cooking liquid into 6 bowls. Drizzle each serving with some aioli. Sprinkle with remaining 2 tablespoons parsley. Serve mussels, passing re-maining aioli separately.
STEAMED MUSSELS WITH SPICY RED PEPPER AIOLI
Steps:
- To make the aioli: Place the red pepper on an open flame or grill. Turn to blacken on all sides. When fully charred, remove to a bowl and cover with plastic wrap. Let pepper cool, until you can handle it comfortably. Using your fingers, remove blackened skin to reveal the red color underneath. (A paper towel will wipe off what you can't remove with your fingers.) Coarsely chop the pepper and place it in the bowl of a food processor. Add the yolks, garlic, vinegar, chili paste, and salt to taste. Puree until the mixture is homogeneous. While the machine is running VERY slowly drizzle in the oil, until incorporated. Check the aioli for texture and flavor. If it's too thick, add a few drops of water to thin it down, or on the flip side if it's too thin add more oil. The desired outcome is a fairly thin aioli. Check the flavor and add more salt or chili paste, if desired. Refrigerate until ready to use.
- To cook the mussels: In a pot, large enough to accommodate all the mussels, generously coat with olive oil. Add the onions and bring to a medium-high heat, stirring frequently. Cook the onions until they are very soft and aromatic but have no color. Add the garlic, thyme and bay leaf and cook for another 2 to3 minutes. Stir to be sure the garlic doesn't burn. Add the mussels and stir to coat with the oil. Add the wine and cover the pot. Steam the mussels for 5 to 6 minutes or until all the shells open. If some shells don't open, cook them for a little longer. Sometimes the freshest mussels are the most stubborn to open. Remove the mussels that don't open after longer cooking. When in doubt, throw out.
- While the mussels are steaming, grill or toast the slices of bread.
- Serve the mussels in individual bowls with lots of the juice from the bottom of the pot. Generously drizzle each bowl with the aioli. Garnish with toast. (You may want to have more toasted bread on hand to sop up the delicious liquid!)
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
STEAMED MUSSELS IN PERNOD BROTH
It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth.
Provided by sbigelow
Categories Mussels
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1269, Fat 21.2, SaturatedFat 3.8, Cholesterol 89.6, Sodium 2349.6, Carbohydrate 163, Fiber 11.6, Sugar 11, Protein 62
STEAMED MUSSELS IN SAFFRON BROTH
Provided by Florence Fabricant
Categories dinner, main course
Time 1h45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a heavy, three-quart saucepan. Add the onion, fennel and garlic, cover and sweat over low heat until the vegetables are tender, about 15 minutes. Add the saffron, tomato puree, wine, stock, thyme and bay leaves. Simmer uncovered for one hour. Strain.
- Just before serving, reheat the tomato mixture to a simmer. Add the mussels, cover and steam until the mussels open, about 10 minutes.
- Using a slotted spoon, divide the mussels among four soup plates. Season the broth to taste with pepper flakes and pour over the mussels. Serve at once with saffron-aioli toasts.
Nutrition Facts : @context http, Calories 353, UnsaturatedFat 6 grams, Carbohydrate 20 grams, Fat 11 grams, Fiber 3 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1051 milligrams, Sugar 5 grams
STEAMED MUSSELS WITH WINE AND SAFFRON
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Holding mussels under cool running water, scrub with a stiff sponge or vegetable brush, then debeard: grip the tough fibers extending from the shell and pull to remove. Discard beards.
- Steep saffron in wine for 10 minutes. (Saffron is soluble in water, not fat, so it won't release its color or flavor if added directly to the butter.) Meanwhile, melt butter over medium-high heat in a shallow stockpot. Once it's foamy, add shallots, garlic, and 1/2 teaspoon salt. Cook until shallots are transparent and garlic is soft, about 3 minutes, stirring every so often to keep garlic from scorching. Pour in wine and saffron, then add tomatoes and return to a simmer, stirring once or twice.
- Add mussels and cover tightly. Cook until all mussels open, about 6 minutes, stirring once about halfway through. Discard any unopened mussels. If using wild mussels, strain broth through a cheesecloth-lined sieve to remove any sand, if necessary. Taste the broth and season with salt and pepper.
- Sprinkle with parsley before ladling mussels and broth into bowls.
MUSSELS WITH PERNOD AND CREAM
I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad.
Provided by Normaone
Categories Mussels
Time 30m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large pot, combine the bell pepper, vermouth, leeks and mussels.
- Bring to a boil, cover and cook until mussels open, about 5 minutes.
- Transfer mussels to a medium bowl, discarding any that do not open.
- Add the cream and Pernod to the same pot, return to a boil and cook until slightly reduced, about 4 minutes.
- Add the chopped parsley, cooked mussels and any accumulated juices.
- Simmer until serving temperature, about 1 minute.
- Serve with the cooking liquid.
Nutrition Facts : Calories 639.4, Fat 32.5, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1338.6, Carbohydrate 28.3, Fiber 1.6, Sugar 3.2, Protein 56.6
More about "steamed mussels with pernod celery root and saffron aïoli recipes"
STEAMED MUSSELS WITH PERNOD CELERY ROOT AND …
From friendseat.com
15 CELERIAC RECIPES | EPICURIOUS
From epicurious.com
MUSSELS WITH SAFFRON AIOLI @ NOT QUITE NIGELLA
From notquitenigella.com
THE SECRET INGREDIENT (SAFFRON): MUSSELS WITH SAFFRON AND …
From seriouseats.com
SAFFRON-STEAMED MUSSELS WITH CRèME FRAîCHE RECIPE - ALLCLAD
From all-clad.ca
WINE-STEAMED MUSSELS WITH AIOLI RECIPE | MYRECIPES
From myrecipes.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH - BIGOVEN
From bigoven.com
STEAMED MUSSELS WITH FENNEL-SAFFRON BROTH: THE FLAVORS OF …
From seriouseats.com
STEAMED MUSSELS IN WHITE WINE - A FOODCENTRIC LIFE
From afoodcentriclife.com
28 NON-BORING WAYS TO USE CELERY - TASTE OF HOME
From tasteofhome.com
STEAMED MUSSELS WITH AIOLI - ANDREW ZIMMERN
From andrewzimmern.com
RECIPES/STEAMED-MUSSELS-WITH-PERNOD-CELERY-ROOT-AND …
From github.com
MUSSELS IN CREAM AND PERNOD - RICARDO CUISINE
From ricardocuisine.com
STEAMED MUSSELS WITH AIOLI (MEJILLONES) RECIPE - FOOD & WINE
From foodandwine.com
MUSSELS WITH PALE ALE AND SPICY AïOLI RECIPE - SAVEUR
From saveur.com
STEAMED MUSSELS IN SAFFRON CHORIZO BROTH - COOKING WITH COCKTAIL …
From cookingwithcocktailrings.com
STEAMED MUSSELS WITH CELERY ROOT AND AIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
SAFFRON STEAMED MUSSELS RECIPE | MYRECIPES
From myrecipes.com
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI
From copymethat.com
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI
From pinterest.co.uk
MUSSELS IN PERNOD SAUCE - ITALIAN FOOD FOREVER
From italianfoodforever.com
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI
From pinterest.co.uk
STEAMED MUSSELS WITH GARLIC SAFFRON SAUCE - SPAIN ON A FORK
From spainonafork.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH RECIPE
EASY MUSSELS WITH CELERY & ONION - SIMPLE. TASTY. GOOD.
From junedarville.com
STEAMED MUSSELS WITH SAFFRON AIOLI RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AIOLI
From plain.recipes
STEAMED MUSSELS WITH PERNOD, CELERY ROOT AND SAFFRON AïOLI
From copymethat.com
STEAMED MUSSELS IN FENNEL PERNOD BROTH - EMERILS.COM
From emerils.com
AUTUMN CELERIAC (CELERY ROOT) PUREE RECIPE • WIKI RECIPES
From foodnewsnews.cc
STEAMED MUSSELS WITH WHITE WINE PERNOD BROTH
From highlandsranchfoodie.com
STEAMED MUSSELS WITH FENNEL, SHALLOTS, PERNOD, & CREAM
From cookteaser.me
STEAMED MUSSELS IN PERNOD BROTH RECIPE - NETCOOKS
From netcooks.com
STEAMED MUSSELS WITH AIOLI (MEJILLONES) | FOOD & WINE
From foodandwine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love