Steamin Mussels Recipes

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STEAMED MUSSELS I



Steamed Mussels I image

Simply mussels for a simply wonderful meal.

Provided by Susan

Categories     Seafood     Shellfish     Mussels

Time 55m

Yield 5

Number Of Ingredients 3

10 pounds mussels, cleaned and debearded
1 onion, chopped
1 clove garlic, minced

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.

Nutrition Facts : Calories 166.9 calories, Carbohydrate 7.7 g, Cholesterol 71.2 mg, Fat 2.1 g, Fiber 0.4 g, Protein 27.4 g, SaturatedFat 0.2 g, Sodium 393 mg, Sugar 3.7 g

STEAMED MUSSELS



Steamed Mussels image

Provided by Bobby Flay

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 5

1 tablespoon canola oil
2 shallots, finely diced
6 garlic cloves
1 cup white wine
1 pound mussels, cleaned and debearded

Steps:

  • Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

STEAMED MUSSELS



Steamed Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

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.

STEAMIN' MUSSELS



Steamin' Mussels image

New Zealand is a large producer of mussels from the South Pacific, so the New Zealanders sure know how to cook them. Make them their way for guaranteed sweet, plump mussels every time. Please note that whenever we cook mussels, they need to be cleaned first. To clean mussels for cooking, wash them under running water and scrub away any grit or barnacles with a stiff food scrub brush. Remove the black "beard" from each mussel by cutting or pulling it off.

Provided by JackieOhNo

Categories     Mussels

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 5

1 (14 1/2 ounce) can chicken broth
1/4 cup dry white wine
1 teaspoon salt
1/4 teaspoon pepper
1 1/2-2 lbs cleaned fresh mussels

Steps:

  • In a large soup kettle, over high heat, combine the chicken broth, wine, salt, and pepper; bring to a boil. Add the mussels, cover, and cook for about 3 to 4 minutes or just until the mussels open. Do not over cook the mussels. Discard any mussels that do not open by themselves.

STEAMED MUSSELS II



Steamed Mussels II image

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

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

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



Steamed Mussels image

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Number Of Ingredients 5

2 tablespoons olive oil
1/4 cup fresh lemon juice
1/4 cup water
2 cloves garlic, peeled and minced
Up to 50 mussels (see specific recipe for quantity), scrubbed, beards removed

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

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped 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.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

STEAMED MUSSELS WITH PEPPERS



Steamed Mussels with Peppers image

Use the French bread to soak up the deliciously seasoned broth. If you like food zippy, add the jalapeno seeds. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 14

2 pounds fresh mussels, scrubbed and beards removed
1 jalapeno pepper, seeded and chopped
2 tablespoons olive oil
3 garlic cloves, minced
1 bottle (8 ounces) clam juice
1/2 cup white wine or additional clam juice
1/3 cup chopped sweet red pepper
3 green onions, sliced
1/2 teaspoon dried oregano
1 bay leaf
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/4 teaspoon pepper
French bread baguette, sliced, optional

Steps:

  • Tap mussels; discard any that do not close. Set aside. In a large skillet, saute jalapeno in oil until tender. Add garlic; cook 1 minute longer. Stir in the clam juice, wine, red pepper, green onions, oregano and bay leaf., Bring to a boil. Reduce heat; add mussels. Cover and simmer for 5-6 minutes or until mussels open. Discard bay leaf and any unopened mussels. Sprinkle with parsley, salt and pepper. Serve with baguette slices if desired.

Nutrition Facts : Calories 293 calories, Fat 12g fat (2g saturated fat), Cholesterol 65mg cholesterol, Sodium 931mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

STEAMED MUSSELS



Steamed Mussels image

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

4 lb mussels in shells
1/2 cup boiling water
Butter or margarine, melted, if desired

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

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