Drunken 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
THE DRUNKEN MUSSEL IS AN IRISH FAVOURITE
St. Patrick's Day is upon us once more, bringing waves of green clothing and face paint, sparkling shamrocks - and most enjoyable of all - cold beer. For those looking for an authentic and fun Irish inspired meal to accompany their celebrations, they need look no further than fresh cultivated Atlantic Canadian drunken mussels.
Provided by Mary Jenny
Categories European
Time 5m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
- Add 1 tablespoon butter to pot, cook chopped onion and celery, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add the beer and fresh mussels.
- Cover and steam over high heat until the mussels are open (6-8 minutes).
- Squeeze the lemon juice over the mussels, add some parsley and pour into a large bowl to share. Don't forget to sip the sauce.
Nutrition Facts : Calories 376.7, Fat 10.4, SaturatedFat 2.8, Cholesterol 111.2, Sodium 1107.5, Carbohydrate 18.2, Fiber 0.3, Sugar 0.3, Protein 45.7
DRUNKEN MUSSELS
This is a wonderful recipe for mussel and clam lovers. A very light sauce made with butter & beer. I first tried this at a local restaurant called Bones Grille in Lansdale, PA. I did my best to copy it. I hope you enjoy.
Provided by shadowgirl...
Categories Mussels
Time 25m
Yield 2 dozen, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Place Ale & Butter in sauce pan over medium to low heat.
- When butter is melted add leeks, garlic & chili powder.
- Bring to a simmer and let reduce half way.
- Add milk. Bring back to a simmer for about 5 minutes.
- Taste test. For spicier taste buds add more chili powder. Garlic lovers add more garlic.
- Steam mussels until open. Pour sauce over mussels.
- Squeeze juice from lemon over mussels.
- NOTE: I like to double or even triple the recipe & steam the mussels in the sauce. Fresh bread for dunking is a must with my family. I have added a small amount of saffron or tarragon to the sauce for another unique flavor. To stretch the recipe you can always add more milk or the broth from the steamed mussels works well too.
Nutrition Facts : Calories 1063.7, Fat 99.5, SaturatedFat 60.7, Cholesterol 306.5, Sodium 1277.8, Carbohydrate 19.6, Fiber 3, Sugar 1.2, Protein 27.1
DRUNKEN MUSSELS WITH CHORIZO AND WHITE BEANS
This Spanish-inspired take on steamed mussels will transport you to distant ports. Start by crisping up chorizo-just a bit provides a nice smoky punch-then toss in some shallot, garlic, and white wine. Add cherry tomatoes for sweetness and white beans for texture, add the mollusks, and cover. Dinner in less than 30 minutes-and next to no cleanup.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 45m
Number Of Ingredients 10
Steps:
- Heat oil and chorizo in a large pot over medium, stirring, until chorizo starts to crisp, about 4 minutes. Add shallot and garlic and cook, stirring, until tender, about 4 minutes. Add wine, tomatoes, and beans; bring to a simmer.
- Add mussels. Cover and continue to cook, shaking pot occasionally, until mussels open, 6 to 8 minutes (discard any unopened ones). Season broth to taste. Sprinkle with parsley, toss, and serve.
MIKE'S DRUNKEN MUSSELS
Shying away from the typical tomato or wine based steamed mussel recipe? This one features tequila and lime and it as easy as 1..2..3 to prepare! Serve right away with some crusty Italian bread to soak up the juice.
Provided by LEAH72
Categories Seafood Shellfish Mussels
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- In a large pot, heat oil over medium heat. Cook red pepper and onion in oil, stirring frequently, for 5 minutes.
- Stir in tequila, water, lime juice, fresh pepper and jalapenos. Bring to a boil, and dump in the mussels. Sprinkle the cilantro over the mussels, and cover with a tight fitting lid. Allow to steam for 3 to 4 minutes, or until all mussels have opened (discard any that don't).
Nutrition Facts : Calories 132.2 calories, Carbohydrate 5.7 g, Cholesterol 17.8 mg, Fat 1.8 g, Fiber 1.3 g, Protein 7.4 g, SaturatedFat 0.2 g, Sodium 174 mg, Sugar 2.1 g
DRUNKEN MUSSELS IN GARLIC BUTTER SAUCE
Steps:
- Clean your mussels and put them into a large bowl filled with cool water. Refrigerate until ready to use.
- In a medium pot, heat the butter and oil and add in the garlic and shallot. Cook over medium heat for 2 mins until fragrant.
- Add in white wine, anchovy powder / stock, salt and pepper, turn up heat to high and bring to boil.
- Put in the mussels and cover with lid. Shake the pot gently to move the mussels around.
- After 3 - 5 mins, open the lid and once the shells are open, they are done. Do not overcook the mussels as they will shrink and turn rubbery.
- Add in heavy cream / milk and give it a stir. Taste and adjust with more seasoning if needed.
- Top with chopped coriander, squeeze in some lemon juice and serve hot.
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DRUNKEN MUSSELS RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
5/5 (3)Category AppetizerCuisine AmericanCalories 262 per serving
- Rinse mussels thoroughly under cold water. Using your fingers or paring knife, remove the beards (strings that hang from the mussel shells) and discard.
- Add the Penn Cove Mussels, white wine, salt, black pepper, and half of your chopped herb mixture, and stir gently.
DRUNKEN MUSSELS RECIPE - PANLASANG PINOY
From panlasangpinoy.com
Reviews 1Estimated Reading Time 2 minsServings 4Total Time 28 mins
- Once the butter melts and starts to get hot, add the garlic. Continue to cook in low to medium heat until the garlic turns light brown. Do not cook in high heat because the butter can get burnt.
CARIBBEAN COCONUT MUSSEL CURRY - GYPSYPLATE
From gypsyplate.com
4.6/5 (34)Total Time 30 minsCategory Main CoursesCalories 728 per serving
- Wash mussels thorouly if fresh. If you are using packaged mussles, thaw according to directions and and retain the mussel juice, as it adds good flavors.
- Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
- Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit transluscent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
- Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
DRUNKEN MUSSELS IN WHITE WINE SAUCE - CLEAVER COOKING
From cleavercooking.com
Cuisine AmericanCategory Appetizers, Seafood, Side DishesServings 4Estimated Reading Time 2 mins
- To store the Mussels - Place the mussels in a perforated pan so that any liquid can drip through. The mussels must be able to breathe or they will suffocate. Cover the mussels with a damp towel, preferably one that isn’t fuzzy. They like to close their shells on things and the fuzzies might end up in your dish. Fill two Ziploc bags halfway with ice and place the bags on top of the mussels. Store the mussels in the refrigerator until ready to use, the sooner the better.
- To make Drunken Mussels - Mince your garlic, shallot, and parsley. Place the mussels in a colander and clean under cool water, removing their beards if they have any. Discard any mussels that will not close their shell completely when you tap them firmly against the counter. This means they are already dead and will likely make you sick.
- Heat a sauce pot and melt 1 Tablespoon of butter. Sweat the shallot and garlic and fennel until fragrant. Immediately pour in the wine and bring to a boil. Add the mussels and reduce the wine to a simmer, cover the pot and steam 3-5 minutes until the mussels have opened wide their shells. Discard any mussels that didn’t open all the way. Remove the rest of the mussels and hold in a bowl.
- Simmer the wine for an additional few minutes to bring the flavors together. Turn off the heat and stir in the butter and parsley. Taste and add Salt if necessary or more butter. Pour sauce over the mussels, leaving the last bit of sauce in the pot if it has grit in it. Serve with toasted bread if desired.
15 MINUTE DRUNKEN MUSSELS PASTA - SWEET CS DESIGNS
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4.3/5 (41)Total Time 12 minsServings 4Calories 534 per serving
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4.6/5 (5)Total Time 23 minsCategory AppetizerCalories 301 per serving
- In a saucepan place the butter, onion, and carrot, saute for to 2-3 minutes being careful not to overcook.
- Add the Draught Beer, Worcestershire sauce, fish stock, and bay leaves & simmer until reduced by half.
DRUNKEN MUSSELS RECIPE • COOKING HAWAIIAN STYLE
From cookinghawaiianstyle.com
Cuisine Hawaiian, Hawaiian Seafood Recipes, SeafoodCategory Appetizer, Side Dish, SnackServings 2Total Time 40 mins
DRUNKEN MUSSELS - A BEAUTIFUL PLATE
From abeautifulplate.com
4.5/5 (2)Total Time 30 minsCategory Seafood And ShellfishCalories 596 per serving
- Heat the butter in a medium saucepan. Add the carrot, celery root, shallots, and bay leave and saute for 5 to 8 minutes, or until softened. Add the ale and bring to a boil. Remove pan from heat and set aside.
- Heat a 10-12 inch large, flat-sided saute pan over high heat. Add the mussels and vegetable ail mixture. Cover the pan, shaking it back and forth occasionally, and adjusting the heat as necessary. Cook the mussels until the shells have opened, roughly 3 to 5 minutes. Discard any mussels that do not open.
- Strain the mussels through the colander, reserving the cooking liquids. Place the mussels in a large serving bowl, or remove the mussels from the shell (this step will take 5 to 10 minutes).
GRILLED BEER-BRAISED MUSSELS - CARNALDISH
From carnaldish.com
Cuisine AmericanCategory SeafoodServings 2-4Total Time 45 mins
- In a food processor or mini-blender, pulse the parsley, cilantro, fresh oregano, thyme, garlic, shallot, and crushed red pepper flakes until finely chopped.
- Using grill gloves, place a large cast iron skillet over the hot side of the grill. Add the stick of butter and olive oil. When the butter has melted and starts to sizzle, add the onion and garlic. Cook, stirring often, until the onions are softened — about 3 minutes. Season the onions and garlic with crushed red pepper flakes, smoked paprika, granulated onion, and granulated garlic. Stir to combine and bloom the spices, about a minute.
- Set the oiled side of the bread slices face-down on the hot side of your grill and toast until lightly charred, about 30 seconds or so. Please keep checking them so they don’t burn!
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