Steamedmusselswithlimecilantro Recipes

STEAMED MUSSELS WITH LIME & CILANTRO

Steps:

• Rinse the mussels in a colander under cold water, scrub the shells thoroughly, remove the tough, wiry beards, and discard any mussels with broken or gaping shells. While the mussels drain, heat the oil in a large, wide pot over medium- high heat. Add the carrot and jalapeño and sauté, stirring occasionally until they begin to soften and lightly brown, about 2 min. Add the garlic and 1/2 tsp. of the lime zest, and continue to sauté until fragrant, 30 seconds. Pour in the wine and raise the heat to high. As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 to 6 min.
• Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm. Return the pot with the cooking liquid to the heat, add the cream, and boil until the sauce reduces just a bit, 2 to 3 min. Add 1-1/2 Tbs. of the lime juice, the cilantro, and the chile sauce, if using. Taste and add more lime juice and salt if needed. Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion, and serve immediately.

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 WITH LIME & CILANTRO

Steps:

• Rinse the mussels in a colander under cold water, scrub the shells throughly, remove the tough, wiry beards and discard any mussels with broken or gaping shells.
• While the mussels drain, heat the oil in a large stock pot over medium high heat. Add carrot and jalapeno; saute, stirring occasionally, until they begin to soften and lightly brown, about 2 minutes.
• Add the garlic and 1/2 tsp of the lime zest and saute until fragrant, 30 seconds. Pour in the wine and raise the heat to high.
• As soon as the wine boils, add the mussels and cover the pot. Steam the mussels, shaking the pot once or twice, until the shells open, 5 - 6 minutes.
• Remove the pot from the heat. With a slotted spoon, transfer the mussels to a large bowl and keep warm.
• Return the pot with the cooking liquid to the heat add the cream, boil until the sauce reduces just a bit, 2 - 3 minutes.
• Add 1-1/2 T of the lime juice, the cilantro and chili sauce, if using.
• Taste and add more lime juice and salt if needed.
• Ladle the mussels into wide, shallow bowls, pour some of the sauce over each portion and serve immediately.

MUSSELS STEAMED IN COCONUT MILK, LIME AND CILANTRO

Steps:

• Put the onion, garlic, chili peppers, coconut milk, fish sauce, lime juice and cilantro into a large saucepan. Bring to the boil and cook for about 8 minutes or until the onions are cooked.
• Check that all the mussels are tightly closed. If one is open, tap it - if it closes it's good, but if any stay open, throw those ones out.
• When the onions are cooked in the saucepan, throw in all the good mussels, put the lid on and cook until the mussels are widely open.
• Serve the mussels in their shells with the broth and some garlic bread.

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

STEAMED MUSSELS WITH TOMATOES, GARLIC, AND OUZO

Steps:

• In a large pot on high heat saute the onion in the olive oil until tender but not brown. Add the garlic. Continue to cook for 1 to 2 minutes. Add the tomatoes, mussels, and parsley. Cover and cook for 5 minutes or until all of the mussels open. Discard the unopened ones and with a large spoon stir the mussels around. Add the ouzo and taste sauce for seasoning.

MUSSELS WITH LIME JUICE AND MIRIN

Steps:

• Place wok over medium heat. Add the lime juice, mirin, fish sauce, lemongrass, scallions, and chile pepper; stir to combine.
• Bring to a simmer; add the mussels. Cover, and let simmer, stirring occasionally, until the mussels have opened, 6 to 8 minutes. Remove from heat; remove and discard mussels that have not opened. Stir in the cucumber. Serve garnished with fresh cilantro and basil.

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.

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.

MUSSELS STEAMED IN BEER RECIPE BY TASTY

Steps:

• Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
• Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
• Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
• Pour in the beer and bring to a boil.
• Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
• Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
• Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
• Enjoy!