STEAMED MUSSELS WITH GARLIC AND PARSLEY
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
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 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.
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
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.
ASIAN-STYLE MUSSELS
Provided by Food Network Kitchen
Categories appetizer
Time 23m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oil a large skillet, with a lid, over medium heat. Add the shallots, ginger, garlic, lemongrass, and chili, and stir-fry until golden and aromatic, about 3 minutes. Add the water, fish sauce, and sugar, stir and bring to a simmer. Add the mussels, cover and steam until they open and plump slightly, about 5 minutes.
- Discard any mussels that do not open. Stir in the lime juice, cilantro, and mint leaves. Divide the mussels and broth evenly among the bowls. Serve.
CHINESE STEAMED MUSSELS
Make and share this Chinese Steamed Mussels recipe from Food.com.
Provided by Member 610488
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the wok over high heat and add the peanut oil. Add the garlic, ginger, chiles and rice wine and stir-fry for less than 1 minute. Add the mussels and stir-fry for less than 1 minute.
- Add the Chinese beer and the whites of the spring onions and cook until the mussels open, stirring occasionally. Discard any that do not open. Season the mussels with the light soy sauce.
- Sprinkle in the greens of the spring onions and the cilantro, serve immediately.
Nutrition Facts : Calories 324, Fat 11.9, SaturatedFat 2.1, Cholesterol 63.7, Sodium 1430.6, Carbohydrate 15.5, Fiber 0.6, Sugar 0.7, Protein 29.4
MUSSELS IN BLACK BEAN SAUCE
I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy.
Provided by The Flying Chef
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Scrub mussels under cold water, remove beards.
- Add to boiling pot of water cover and cook 5 Minutes or until mussels open
- Drain, discard any that don't open
- Cover and set to one side.
- Heat oil in a wok
- Add ginger, garlic, onions and chilies, stir fry until fragrant
- Add sauces, water and sugar. Stir to combine
- Add mussels, Cover. Stir occasionaly to heat through.
- Stir in coriander, serve immediately.
- I served mine with a nice side salad.
Nutrition Facts : Calories 771.1, Fat 23.9, SaturatedFat 4.4, Cholesterol 210, Sodium 3572.8, Carbohydrate 42.3, Fiber 2.1, Sugar 8.4, Protein 92.3
17 BEST STEAMED FOODS (+ RECIPE COLLECTION)
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a steamed recipe in 30 minutes or less!
Nutrition Facts :
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