 |
Reply
| | From:  ANNIE24447 (Original Message) | Sent: 8/29/2007 3:15 AM |
Steamed Mussels
Makes 3 to 4 entree servings or 12 first-course servings. 3 quarts mussels in the shell (about 4 pounds)
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter Soak the mussels for 30 minutes in salted water. Scrub the mussels well under cold running water with a stiff brush. In a large soup kettle, sautÈ the garlic and shallots in oil until soft, stirring. Add wine, parsley, and pepper, and bring to a boil. Add the mussels, cover, and simmer gently until the shells open, about 8 minutes; DISCARD any that do not open. Spoon the mussels into soup bowls and ladle the broth over them. Pass the butter, if desired, for dipping the mussels. |
|
 First
Previous
2-8 of 8
Next
Last
|
|
Reply
| |
Mussels Creamy Style
A very popular recipe yielding the best mussels in cream and wine sauce that's easy, fun and a wonderful treat."
Original recipe yield:4 servings
ready in 20 Min.
Ingredients:
1/2 onion, diced
1 bay leaf
1 clove garlic, chopped
2 tablespoons finely chopped carrot
2/3 cup fish stock
2/3 cup dry white wine
4 pounds fresh mussels, scrubbed and debearded
2/3 cup heavy cream
salt and pepper to taste
DIRECTIONS
In a large saucepan, combine the onion, bay leaf, garlic, carrot, fish stock, and wine. Bring to a boil, and cook for about 5 minutes to soften the carrot and onion.
Add the mussels to the boiling mixture, cover, and cook over high heat until the mussels open, about 5 minutes. Shake the pan occasionally to help them cook evenly.
As soon as the mussels have opened, remove them with a slotted spoon and set aside. Remove the bay leaf from the broth, and stir in the heavy cream. Heat through, but do not boil. Taste, and season with salt and pepper. Salt may not be necessary depending on the saltiness of your fish stock.
Place mussels into serving dishes, and spoon broth over them to serve.
|
|
Reply
| |
Steamed-Mussels-with-Fennel-Tomatoes- Ouzo-and-Cream
INGREDIENTS:
1 tablespoon olive oil
2 shallots, finely chopped
4 cloves garlic, finely chopped
1 bulb fennel - trimmed, cored
and thinly sliced
1 large tomato, cubed
1/2 cup white wine 1/4 cup ouzo
1/2 cup heavy cream
4 pounds mussels, cleaned
and debearded
1/3 cup fresh basil leaves, torn
salt to taste DIRECTIONS:
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. |
|
Reply
| |
Mussels Marinara 1 (28 oz.) can whole tomatoes, undrained
2 tsp olive oil
2 carrots, peeled and sliced diagonally into 1/2 inch slices
1 onion, cut in eighths
4 cloves garlic, sliced
2/3 cup dry white wine
salt to taste
1/4 tsp freshly ground black pepper
2 pounds mussels, scrubbed, with beards removed
Coarsely chop tomatoes and set aside.
In a Dutch oven heat oil over medium heat. Add carrots,
onions, and garlic and sauté for 3 to 4 minutes, or until softened.
Add wine, tomatoes, salt and pepper and bring to a boil over high
heat.
Add mussels, cover and cook for 3 to 4 minutes, or until they
have opened. (Discard any that do not open)
Serves 2 for a main course or 4 for an appetizer
~~~~~~
|
|
Reply
| |
Mussels in White Wine 1/4 cup olive oil
5-6 scallions coarsely chopped
1 lb. shucked mussels, or 2 lbs. mussels in shell, briefly steamed
and taken out of their shells;
1 cup dry white wine
1 teaspoons dry mustard
1/2-1 teaspoons minced fresh chili pepper,
or 1/3- 2/3 tsp. dried red pepper flakes
1-1/2 cups chopped fresh flat-leaf parsley
1/2 c water or fish stock
2-3 tablespoons lemon juice
3/4 cup crumbled feta cheese
Sea salt to taste In a deep, heavy skillet, heat the olive oil and sauté' the scallions for 2 minutes.
Add the mussels, and cook for 1 minute.
Pour in the wine, and when it starts to boil,
add the mustard, chili pepper, half the parsley,
and the water or stock.
Cook for about 3 minutes, then add the lemon juice, feta cheese,
and the rest of the parsley. Do not stir, but shake the pan to
distribute the ingredients evenly.
Remove from the heat, taste, and add salt if needed (usually
feta cheese is quite salty).
Let cool to just warm, and serve. It can also be refrigerated
for 2 to 3 days.
Serve at room temperature.
Serves 2-3 |
|
Reply
| |
Favorite Mussels
2 Tbsp. olive oil
2 Tbsp. butter
3 garlic cloves, minced
1 small onion, minced
2 Tbsp. chopped parsley
4 basil leaves, chopped
pinch of oregano
pinch of pepper
36 fresh mussels, scrubbed and scraped clean
1 cup dry white wine
In a deep saucepan, place the oil, butter, garlic, onion, parsley,
basil, oregano and pepper. Stir and heat gently for 10 minutes.
Add mussels and wine. Cover saucepan, turn up heat until it
boils and then let simmer for 10 minutes or until shells open.
Take a large serving bowl and put the mussels in the bowl,
with lemon wedges. |
|
Reply
| |
Mussel Soup
Serves 1-2
Ingredients:
Mussels, 1 pound
Carrots Diced ¼ cup
Olive oil 1 TBL
Shallots chopped 1 TBL
Garlic chopped 1 TBL
White wine 4 oz
Pernod 2 oz
Saffron 2 pinches
Chicken stock 1 ½ cup
Heavy Cream 2 oz
Potatoes diced ¼ cup par blanched
Parsley chopped 1 TBL
Basil chopped 1 TBL
Mint Chopped 1 tsp
Zest of one orange
Butter 1 TBL
Instructions:
In a large stockpot, over medium heat,
start to sweat the carrots in the Olive Oil.
When they are soft, about 5 minutes,
add in the shallots and garlic.
Sauté for 1 minute making sure you don't
burn them. Deglaze the pan with the wine
and add the Pernod off of the stove so that
the alcohol doesn't ignite. Reduce the liquid
by half. Add in the saffron and the chicken stock
and bring to a boil. Add in the mussels, heavy cream
and potatoes. Cover with a lid, cook the mussels
just until they start to open. Add in the parsley,
basil, mint, orange zest and the butter.
Mix well still over the heat and add the butter.
At this point the mussels should be open and plump,
not shriveled. Pour into bowl and serve hot. |
|
Reply
| |
Mussels and Fettucini Salad
Meal Serves: 4/ Difficulty: Easy/
cooking time(min): 30
Ingredients:
3lbs/1.5kg mussels
¼ cup/60ml celery, minced
¼ cup/60ml scallion, minced
3 tbs/45ml onion, minced
1 1/2tsp/7ml fresh thyme,
minced or 1/2tsp/2ml dried
2tbs/30ml butter, unsalted
¼ cup/60ml dry white wine
1 cup/250ml of 35% per cent cream
6tbs/90ml fresh parsley, minced (leaves only)
2tbs/30ml salt
1/2lb/250g green fettuccine (fresh if possible)
1tbs/15ml olive oil
Method
Preparations:
Clean mussels. In a stainless steel or enamelled kettle
cook ¼ cup each of minced celery and minced scallion,
3 tbs. minced onion, 1 ½ tsp. minced fresh thyme or
½ tsp. dried in 2 tbs. of unsalted butter over medium heat,
stirring for 3 minutes, or until the vegetables are softened.
Add mussels and ¼ cup of dry white wine, bring the liquid
to a boil, steam the mussels, covered, shaking the kettle once
or twice, for 4 to 6 minutes until the shells have opened.
Discard any unopened mussels.
Transfer the mussels with a slotted spoon to a large bowl.
Reserve 8 mussels in their shells, shell the remaining mussels,
and, if desired, remove the black rims. Strain the broth
through a fine sieve into a saucepan and reduce it, over
high heat to about 1 cup of liquid.
Stir in 1 cup of the 35% per cent cream and simmer the
sauce for 2 minutes, until it is thickened slightly.
Remove the pan from the heat and stir in 6 tbs. minced
fresh parsley leaves. Add the shelled mussels and the
reserved mussels, let the sauce cool.
Into a kettle bring 5 quarts water to a boil and add 2-tbs. salt.
Stir in ½ lb. of the green fettuccine and boil for 3 minutes,
or until it is al dente. Drain the fettuccine in a colander,
rinse it under cold running water, and drain it.
Transfer the fettuccine to a large serving platter and toss
it with 1-tbs. olive oil. Pour mussel sauce over the fettuccine
and toss the mixture well. Serves 4 healthy portions. |
|
|
First
Previous
2-8 of 8
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Fish . Shellfish
