Garlicky Mussels With Corn Recipes

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CREAMY GARLICKY MUSSELS



Creamy Garlicky Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 9

4 pounds mussels
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 garlic cloves, peeled and smashed
4 sprigs fresh thyme
1/2 lemon, thinly sliced
3/4 cup dry white wine
1/2 cup low-sodium chicken broth
Serving suggestion: crusty French bread

Steps:

  • Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
  • Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
  • Serve with plenty of crusty French bread to dip in the sauce.

STEAMED MUSSELS WITH CORN AND TOMATOES - CHORROS A LA CHALACA



Steamed Mussels with Corn and Tomatoes - Chorros a la Chalaca image

Provided by Daisy Martinez

Categories     appetizer

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 ears corn, husked
2 pounds mussels (see Note)
1/2 cup water
1 large tomato (about 8 ounces), cored, seeded, and cut into small dice (about 1 1/2 cups)
1 small red onion, cut into tiny dice (about 1/2 cup)
1/2 yellow bell pepper, cored, seeded and cut into small dice (about 1/2 cup)
1/4 cup chopped cilantro leaves
2 tablespoons olive oil
2 large cloves garlic, minced
1/2 serrano pepper, minced
1 lime, juiced
Kosher or fine sea salt and freshly ground black pepper

Steps:

  • Remove as much of the corn silk as possible. Trim off the stalk ends from the cob. Stand the ears up on a cutting board and, using a short sharp knife, shave off the kernels. Get as much of the kernels as possible without cutting into the cob and be careful, the kernels have a tendency to fly all over the kitchen.
  • Put the corn kernels, mussels, and 1/2 cup water in a wide deep skillet or Dutch oven. Cover and bring to a boil over medium-high heat. Steam, shaking the pan occasionally, just until the mussels open up, 3 to 5 minutes.
  • While the mussels are steaming, toss the tomato, red onion, yellow pepper, cilantro, olive oil, garlic, chile, and lime juice together in a bowl. Season with salt and pepper, to taste.
  • When the mussels are open, scoop them out with a skimmer and put them in a serving bowl large enough to hold them comfortably. Add the tomato mixture to the mussel steaming liquid, give it a quick stir and pour everything in the pan over the mussels. Serve hot, warm or at room temperature.

GARLICKY MUSSELS WITH CORN



Garlicky Mussels With Corn image

Mussels steamed with sweet corn, which gives it a taste of summer, and dry sherry, adding a woody, caramelized element. Adapted from a recipe by Caroline Russock at Serious Eats. http://bit.ly/atA7SI

Provided by DrGaellon

Categories     One Dish Meal

Time 35m

Yield 2 serving(s)

Number Of Ingredients 9

2 lbs mussels
1 tablespoon extra-virgin olive oil
4 garlic cloves, minced
2 scallions, white and green parts, thinly sliced
1 shallot, finely chopped
kosher salt, to taste
2 ears corn, kernels scraped from the cob
1/3 cup dry sherry (fino)
2 tablespoons unsalted butter

Steps:

  • Rinse mussels under cold water. Remove any hairy "beards" from the edge of the shells, then scrub with a vegetable brush. Discard any mussels with cracked shells, or which do not close when tapped firmly on the counter.
  • Heat oil in a large pot with a tight cover. Add garlic, scallions, shallot and a pinch of salt. Sweat aromatics until soft, about 3 minutes. Add corn and cook until beginning to soften, another 3 minutes.
  • Add sherry and bring to a simmer; maintain simmer until corn is cooked through, about 5 minutes. Add mussels and cover pot. Steam, stirring once or twice, until mussels are cooked through, 5-10 minutes. Discard any which do not open. Remove mussels to warmed bowls with a slotted spoon.
  • Add butter to pan juices and simmer until butter melts and sauce thickens slightly, about 2 minutes. Pour sauce over mussels and serve.

Nutrition Facts : Calories 866.5, Fat 30, SaturatedFat 10.4, Cholesterol 157.9, Sodium 1336.8, Carbohydrate 56.5, Fiber 3.8, Sugar 5.7, Protein 59.2

GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE



Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce image

Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.

Provided by Rita1652

Categories     Mussels

Time 25m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 cup vidalia onion, diced
1 chili pepper, sliced in half
1 bay leaf
8 garlic cloves, minced
1 tablespoon fresh parsley
1 tablespoon tarragon, rough chopped
1 tablespoon oregano, rough chopped
1 tablespoon thyme, rough chopped
1 lemon, juice of
1/2 cup white wine
2 1/2 lbs mussels, scrubbed discard any that are not alive
3 tablespoons butter
fresh herb (to garnish)
lemon slice (to garnish)

Steps:

  • In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
  • Add herbs lemon and wine.
  • Add mussels cover and steam 5 minutes till all are opened.
  • Remove mussels to a large bowl.
  • Keeping the juice in the pan whisk in the butter and pour over the mussels.
  • Garnish with herbs and lemon.

MUSSELS IN WHITE WINE AND GARLIC



Mussels in White Wine and Garlic image

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

MUSSELS IN GARLIC BUTTER



Mussels in Garlic Butter image

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.

Provided by Tisme

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

125 g butter, cubed
2 garlic cloves, crushed
1/4 cup parsley, finely chopped
2 dozen mussels, washed & beards removed
1/4 cup shallot, chopped
2 sprigs thyme
1 bay leaf
1/4 teaspoon salt (optional)
1 cup dry white wine

Steps:

  • Cream the butter with the garlic and parsley in a bowl and set aside.
  • Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
  • Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
  • Dot generously with the garlic butter and grill until the butter has melted.
  • Serve the mussles on their own or in the wine broth.

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