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
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.
BUTTERY STEAMED MUSSELS WITH SAKE AND CHILES
Provided by Rozanne Gold
Categories Quick & Easy High Fiber Dinner Mussel Hot Pepper Sake Bon Appétit Sugar Conscious Pescatarian Peanut Free Tree Nut Free
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Melt 3 tablespoons butter in large pot over medium-high heat. Add green onions and sauté until beginning to soften, about 2 minutes. Add next 5 ingredients. Bring to boil. Add mussels. Cover pot and increase heat to high. Cook until mussels open, 5 to 6 minutes.
- Divide mussels among bowls (discard any mussels that do not open). Boil juices in pot to reduce slightly, about 1 minute. Whisk in remaining 2 tablespoons butter. Season sauce to taste with salt and pepper. Spoon sauce over mussels; serve.
THAI STEAMED MUSSELS
Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes.
Provided by MURINMOON
Categories World Cuisine Recipes Asian Thai
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- In a large stock pot, combine the lime juice, coconut milk, wine, curry paste, garlic, fish sauce and sugar. Stir to dissolve sugar and curry paste and bring to a boil over high heat. Boil for 2 minutes then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.
- Remove from the heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 21.4 g, Cholesterol 105.9 mg, Fat 24.4 g, Fiber 1.2 g, Protein 48.3 g, SaturatedFat 13.9 g, Sodium 1353.1 mg, Sugar 2.7 g
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 SOY
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put oil in saucepan large enough for all of the mussels. Turn heat to medium. One minute later, add scallions, ginger and garlic. Cook, stirring occasionally, for about a minute.
- Add mussels, turn heat to high, and cover pot. Cook, shaking pot occasionally, until all (or nearly all) of them open, about 10 minutes. Turn off heat.
- Scoop mussels into serving bowl. Add soy sauce to liquid, and then pass liquid through a fine strainer (or a coarse strainer lined with cheesecloth). Pour liquid over mussels, and serve.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 17 grams, Fiber 0 grams, Protein 55 grams, SaturatedFat 2 grams, Sodium 1518 milligrams, Sugar 0 grams, TransFat 0 grams
STEAMED MUSSELS, ASIAN STYLE
Steps:
- Put the oil in a saucepan large enough to hold all the mussels and turn the heat to medium. A minute later, add the scallion, ginger, and garlic and cook, stirring occasionally, for about 1 minute.
- Add the mussels, turn the heat to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.
- Scoop the mussels into a serving bowl. Add the soy sauce to the liquid, then pass it through a fine strainer (or a coarse one lined with cheesecloth). Pour the liquid over the mussels and serve.
- Variations
- Curried Steamed Mussels: Substitute butter for the oil. Substitute shallot for the scallion and omit the ginger and garlic. When the shallot is soft, sprinkle with 1 teaspoon curry powder and cook, stirring, for another 30 seconds. Cook and finish as directed, substituting the juice of 1 lime for the soy sauce.
- Thai Steamed Mussels: Use peanut oil. Add 1 lemongrass stalk, roughly chopped; 1 small dried hot red chile; and 2 lime leaves to the scallion, ginger, and garlic. Substitute nam pla (fish sauce) for the soy sauce.
- Steamed Clams with Soy: Most mussel recipes will work for steamers, which are also known as soft-shell clams. But steamers must be rinsed after shucking to remove all traces of sand, and you don't want to dilute these delicious broths by dipping clams into them one after the other. The solution is to substitute littlenecks-small hardshell clams, the kind served on the half shell and used for pasta with clam sauce-for the mussels. These contain no sand at all, but because their shells are heavier, use 1 1/2 to 2 pounds of littlenecks to replace each pound of mussels. Proceed exactly as directed.
- Mussels
- Every year, we see more and more cultivated mussels, most often from Prince Edward Island, which is fast becoming the mussel farming capital of North America. These are easy to clean (almost clean enough to eat without washing, but still worth a quick going over), with very few rejects and plump meat. Wild mussels are far tastier but harder to clean. When cleaning mussels, discard any with broken shells. If the mussels have beards-the hairy vegetative growth that is attached to the shell-trim them off. Those mussels that remain closed after the majority have been steamed open can be pried open with a knife (a butter knife works fine) at the table.
CHINESE STEAMED MUSSELS
Make and share this Chinese Steamed Mussels recipe from Food.com.
Provided by Member 610488
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
- Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
- Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
Nutrition Facts : Calories 324, Fat 11.9, SaturatedFat 2.1, Cholesterol 63.7, Sodium 1430.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.7, Protein 29.4
STEAMED MUSSELS
Make and share this Steamed Mussels recipe from Food.com.
Provided by SEvans
Categories One Dish Meal
Time 15m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- In a large pot combine spaghetti sauce, wine, garlic and bay leaf.
- Bring the ingredients to a boil.
- Add the fresh muscles and steam until they have opened- this takes approximately 3 to 5 minutes.
- Discard any muscles that did not open.
- Serve with a baguette or any form of bread for absorbing the sauce.
Nutrition Facts : Calories 477.7, Fat 11, SaturatedFat 1.8, Cholesterol 63.5, Sodium 1857, Carbohydrate 39.6, Fiber 1, Sugar 23.3, Protein 31.9
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
SIMPLE STEAMED MUSSELS
Provided by Michael Symon : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
- Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
- Serve the mussels with a rustic piece of grilled bread.
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