Love Mussels Recipes
STEAMED MUSSELS
Recipe video above. Mussels are highly underrated - they're cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!
Provided by Nagi
Categories Mussels
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy pot over medium heat, melt butter.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
- Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
- Stir in tomatoes, add mussels stir to coat in sauce a bit.
- Cover, lower heat to medium high and cook, shaking pot once or twice.
- The mussels are cooked when they are open - around 6 to 8 minutes.
- Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
- Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Nutrition Facts : Calories 272 kcal, Carbohydrate 11 g, Protein 16 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 463 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
LOVE MUSSELS
Steps:
- Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, Italian seasoning, and red pepper flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes.
- Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped green onions to serve. Discard any unopened mussels.
Nutrition Facts : Calories 142.4 calories, Carbohydrate 15.8 g, Cholesterol 16.5 mg, Fat 7.1 g, Fiber 4 g, Protein 6.9 g, SaturatedFat 2.4 g, Sodium 1101.9 mg, Sugar 8.6 g
MUSSELS IN WHITE WINE AND GARLIC
Be sure to buy live mussels. Any open mussels that do not close when you press their shells a few times are dead, and you should discard them.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 7
Steps:
- Rinse and scrub mussels under cold running water. Using your fingers or a paring knife, remove beards (strings that hang from the mussels' 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.
NEW ZEALAND MUSSELS SERVED 5 WAYS
I love mussels and cooking them up a bunch of different ways only adds to the deliciousness! Try my five toppings and create some of your own.
Provided by Chef Dennis Littley
Categories Appetiser
Time 30m
Number Of Ingredients 18
Steps:
- thaw out New Zealand Mussels and place on cookie sheet or baking dish
Nutrition Facts : Calories 223 kcal, Carbohydrate 3 g, Protein 8 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 734 mg, TransFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
STEAMED MUSSELS WITH WHITE WINE BROTH
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 40m
Yield Makes 2 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
- Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Nutrition Facts : Calories 510, Protein 48 g, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 133 mg
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- Rinse your mussels thoroughly and remove any mussels that won’t close if you tap them. Open mussels are dead, and you can’t eat those.
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- Rinse the mussels and submerge them in a large bowl of cold water. After a few minutes, live mussels with their shells opened should close up. Discard any mussels whose shells remain open. Scrub any loose barnacles off each mussel shell. Transfer to another clean bowl of water.
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- In a large pot over medium heat, heat the olive oil and sauté the garlic for about 2 minutes, being careful not to brown it. Add the wine and bring the heat up to high. Bring the wine to a boil and simmer for another two minutes. Reduce the heat to medium low and add the tomatoes (I crush the whole tomatoes out of the can by hand, removing any hard stem end and discarding those. Then, pour the remaining sauce from the can into the pot as well). Add the salt and the peppers.
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