Marinated Penn Cove Mussels In A Rice Wine And Sesame Vinaigrette Recipes
SPICY SOUTHWEST PENN COVE MUSSELS
Steps:
- Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.
PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD
Steps:
- In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.
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- Storage: Store the mussels in your refrigerator and cover with ice or possibly a damp cloth to keep moist. They shouldn't stand in water, so drain liquid from the container daily.
- Preparation: Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait till within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, throw away any which won't attempt to stay closed after squeezing their shell shut or possibly if they have broken shells or possibly an "off" odor.
- Steam 5 pounds of de-bearded and rinsed mussels using any classic steamed mussel recipe. Remove mussels from broth and set aside in a large bowl in the refrigerator to cold; leave the mussels in their shells. Prepare the marinade by stirring the sugar with the cider vinegar till completely dissolved. Stir in the red onions, scallions, pimentos, and garlic to the marinade. Pour the marinade over the top of the bowl of mussels only after the mussels have cooled completely. Drain marinade from bowl and pour over mussels several times till all mussels are soaked. Cover bowl and keep cold till mussels are to be used. Mussels should sit in marinade at least an hour before serving and may be kept in marinade up to a week. Pour marinade over mussels right before serving. Serve by themselves or possibly add in to pasta or possibly a salad.
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