Broiled Garlic Mussels Moules Gratiees Recipes

BROILED MUSSELS WITH GARLICKY HERB BUTTER

Steps:

• In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
• In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
• Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

BROILED MUSSELS

Steps:

• Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
• Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.

BROILED MUSSELS

Steps:

• Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
• Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
• Place in oven and broil till nice and golden.
• Serve on a platter with a few leaves of lettuce on platter just for decoration.

MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER

Steps:

• In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
• Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
• Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
• Make the green garlic butter, if using. (see recipe #299317,optional).
• Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
• Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
• Transfer to a platter and serve at once, with the lemon wedges on the side.
• Good with a crisp, chilled white wine such as Muscadet or Sancerre!
• Note: Makes six servings as an appetizer, or about three main dish servings.

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Steps:

• Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
• Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
• Preheat the broiler.
• Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
• Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
• Garnish with basil leaves and serve.