Steamedgarlicandherbmussels Recipes

STEAMED GARLIC AND HERB MUSSELS

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.

GARLIC STEAMED MUSSELS

Steps:

• In Dutch oven, bring wine and water to a boil over high heat.
• Add mussels; return to a boil.
• Reduce heat to low and simmer covered 3 minutes or until mussels open.
• With slotted spoon, remove mussels to large bowl; discard any unopened shells.
• Strain liquid from Dutch oven using strainer line with cheesecloth or paper towels.
• Reserve enough liquid to equal 1 1/2 cups.
• Rinse and wipe pot clean.
• In same Dutch oven, bring savory herb with garlic soup mix blended with reserved 1 1/2 cups liquid to a boil over high heat.
• Pour over mussels. Serve with bread.

STEAMED MUSSELS WITH WHITE WINE AND GARLIC

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 SHERRY, TOMATOES AND GARLIC

Steps:

• Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
• Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.

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 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.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

MUSSELS WITH GARLIC AND FINES HERBES

Steps:

• Clean the mussels: Scrub them well under cold running water. Debeard them, if necessary, pulling out any wiry fronds coming through the seams of the shells.
• In a large pot or deep sauté pan, combine the white wine, half the shallot, and the bay leaf. Place the mussels on top and cover with a lid. Bring to a boil over high heat to steam open the mussels, 3 to 4 minutes. You may want to give them a stir after 2 minutes to disperse the heat evenly among the mussels. When the mussels have opened (if there are a few that don't, this is an indication that they are dead or bad - discard them), transfer them to four shallow bowls.
• Strain the cooking liquid, through either a coffee filter or several layers of cheesecloth, into a clean pan, add the olive oil, remaining shallot, and garlic, and bring to a boil over high heat. Reduce the mixture slightly; it will condense to an opaque liquid. Taste. If it's too salty, add a little water. Sprinkle the herbs and spoon the sauce over the mussels. Serve promptly, with a tangy baguette torn into large pieces, which you can use to soak up the broth when you're finished with the mussels.