Black Pepper Mussels Recipes
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
- Serve with grilled bread and lemon wedge.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
MUSSELS WITH WHITE WINE AND GARLIC
Steamed mussels recipe with white wine, shallots, garlic and butter. The best mussels could not be easier to make at home with this simple and delicious recipe.
Provided by Steve Cylka
Categories Appetizer
Time 25m
Number Of Ingredients 9
Steps:
- Melt butter over medium heat in a large saucepan or dutch oven. Add the minced shallots, garlic, dried chilies and salt. Stir often and cook until the shallots are tender, about 3-5 minutes.
- Add the whit wine and increase the heat to high.
- Once the wine is at a boil, add the mussels. Stir so the mussels are coated in the wine mixture.
- Cover with a lid and steam for about 5-7 minutes, or until all the mussels have opened.
- Sprinkle the minced parsley on top and squeeze the juice of a lemon all over the mussels.
- Stir again and serve warm with toasted fresh bread.
BLACK PEPPER MUSSELS
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
- Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.
BLACK PEPPERED MUSSELS
Joe Bruno is the chef and owner of Pasta Nostra in Norwalk, Connecticut. Liana DiMeglio, a former employee of Joe's, is chef and owner of Liana's Trattoria in nearby Fairfield.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Place the mussels in a medium skillet. Grind half of the pepper over mussels. Cover, and place over high heat. Cook until the mussels open, 1 1/2 to 2 minutes. If there is not enough liquid released from the mussels it may be necessary to add a few tablespoons of water to steam the mussels.
- As soon as the mussels have opened, transfer to a serving bowl. Grind remaining pepper over mussels. Serve with lemon wedges and a drizzle of olive oil. Serve immediately.
MUSSELS IN LEMON GARLIC-BUTTER SAUCE
Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining
Provided by Linda Nortje
Categories Appetizers / Snacks
Time 30m
Number Of Ingredients 10
Steps:
- Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
- Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
- Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
- Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley
Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
MUSSELS WITH 'NDUJA AND GREMOLATA
Mussels are cooked with fiery 'nduja then finished with a fresh gremolata of parsley and lemon in this speedy seafood recipe, perfect for a midweek meal.
Provided by Lewis de Haas
Categories Main
Time 20m
Number Of Ingredients 12
Steps:
- Begin by cleaning the mussels, removing the beards and discarding of any with broken shells or that don't close when firmly tapped
- Make the gremolata by picking the parsley leaves from their stalks and chopping them up. Mix with the rest of the ingredients, then taste and season with salt and pepper
- Add a splash of oil to a large pan with a lid over a medium-high heat. Finely slice the shallot
- Once hot, add the shallot, mussels and white wine to the pan and immediately cover with the lid. Steam-cook, occasionally shaking the pan, for 3-4 minutes or until all the shells have opened up
- Pass the mussels through a colander set over a bowl to collect the cooking juices. Discard any mussels which still remain closed and pick the mussel meat out of the open shells. Gently pull the mussel shells into 2 halves and reserve the neater halves for plating
- Place a frying pan over a medium heat and gently fry the 'nduja in a small splash of oil. Once heated through, add the butter and the mussel cooking juices to create a delicious sauce
- Add the picked mussels to the pan and toss to coat and warm through
- To serve, arrange the shells onto the plates and carefully place the mussels back in the shells. Spoon over the spicy 'nduja sauce and finish with the gremolata
BLACK PEPPER MUSSELS
Steps:
- Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
- Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
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- Begin by washing the mussels three to four times to remove all of the sand. To clean the mussels, place in a bowl and fill with water. Mix around and drain. Repeat three to four more times. Remove the beards and discard any mussels that are already open. If they are open, that means they are dead and you don't want to eat those. Fill the bowl with water again and add salt to remove any sand left. Mix and let sit for at least ten to fifteen minutes. Drain and they are ready to start cooking.
- In a deep, wide saute pan, pour in the olive oil and heat over a medium/high flame. Add in the butter and mix around until completely melted.
- Once melted, add in the shallots and garlic. The garlic is from my garden, so that is why they are so tiny. After about a minute of stirring the shallots and garlic, add in the hot pepper, thyme, parsley, and celery. Continuously mix for about two minutes.
- Next, pour in the wine and continue to cook for about two minutes, making sure to mix occasionally. Once the broth starts to simmer, lower the flame to medium/low.
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4.7/5 (10)Total Time 20 minsCategory DinnerCalories 261 per serving
- Melt the butter in a large pot over medium-high heat. Add the shallot and garlic and let them cook for 3 minutes. Add the bay leaves, pepper, and wine to the pot and bring the wine to a boil.
- Add the mussels and cover the pot. After three minutes, take the lid off and gently stir the mussels. Try to push any shells that are unopened to the bottom of the pot so they are closer to the heat. After 5 minutes remove the mussels from the heat. Discard any mussels that have not opened.
- Pour the cream (if using) and the lemon juice into the sauce and gently mix. Sprinkle the parsley over the top and serve right away.
THAI RED CURRY MUSSELS RECIPE - THE BLACK PEPPERCORN
From theblackpeppercorn.com
Reviews 11Servings 2Cuisine ThaiCategory Appetizer
- Clean the mussels by running them under cold water. Remove the beards and check to see if there are any mussels that need to be discarded. To check for dead mussels look for any that are open. Squeeze the open mussel shut and then release. If the mussel is still alive, it should close up again. If you do this a couple times and there is no response from the mussel and it remains open, throw it away.
- In a large saucepan, heat the oil at a medium high temperature. Add the shallots and cook until soft. Add the garlic and Thai chili peppers and cook for 2 minutes.
- Stir in the red curry paste, coconut milk, brown sugar, fish sauce and lime juice. Bring the sauce to where it is just starting to boil.
- Right when the sauce is beginning to boil, stir in the mussels. Cover the saucepan and let the mussels steam for a few minutes. Stir the mussels in the sauce ensuring they are well coated in the curry.
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- French Steamed Mussels (Moules Marinières) These creamy, garlicky, wine infused mussels are a Provençal classic. They go great as an appetizer with some nice crusty bread or as a main with pasta.
- Paella. Paella is a classic Spanish rice dish packed with chicken, sausage and seafood. This one is a perfect for company meals that will really impress the guests!
- Portuguese Mussels. One of my favorite mussel recipes, this Portuguese dish is packed with flavor. It looks so fancy that it makes a great special occasion meal, but is so easy that it’s perfect for any weeknight!
- Pasta with Mussels in San Marzano Tomato Sauce. Just look at that bowl of pasta! Perfectly cooked mussels in a simple but tasty San Marzano tomato sauce.
- Caribbean Coconut Mussels. Creamy… coconutty… seefoody… Extra yummy Caribbean Coconut Mussels. Easy, delicious, and sure to please any crowd! Try this delicious Caribbean style curry, but be warned, you will get hooked!
- Mussel and Leek Tarts. These tasty little mussel and leek tarts are a great appetizer to bring to your next pot luck or get together. Everyone will be impressed by your creativity!
- Creamy Avgolemono Mussels with Pasta. Now this is one delicious, creamy, lemony pasta dish! Your favorite mussels and perfectly cooked pasta coated in Greek avgolemono sauce.
- Thai Red Curry Mussels. Make you mussels a bit exotic with this great Thai red curry. It features a creamy, coconut based sauce that can be made spicy or mild.
- Baked Spicy Mussels. This easy sheet pan style meal beautifully combines the spiciness of chili sauce, the saltiness of capers and the sweetness of cherry tomatoes (you know I love those, right?).
- Potato Mussel Chowder. This hearty, creamy potato mussel chowder just screams Comfort Food! Have a big bowl alongside some nice crusty bread and you have the perfect winter warmer.
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- In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
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