Mediterraneanmussels Recipes
MEDITERRANEAN MUSSELS WITH WINE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Brush both sides of bread slices with 1 tablespoon olive oil. Heat deep 12-inch skillet over medium-high heat and cook bread, turning once, 3 minutes or until golden brown. Remove bread and set aside.
- Heat remaining 1 tablespoon olive oil with red pepper flakes in same saucepan over medium-high heat and cook onion, stirring occasionally, 4 minutes or until onion is tender. Stir in garlic and cook 30 seconds. Stir in wine and cook, stirring frequently, 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to medium-low and stir in mussels. Simmer covered 10 minutes or until mussels open. (Discard any unopened shells). Evenly arrange garlic toasts in serving bowls, then top with mussel mixture and sprinkle with parsley.
- *SUBSTITUTION: Use 1-lb. peeled and deveined shrimp instead of mussels and cook 3 minutes or until shrimp turn pink.
MEDITERRANEAN MUSSELS
Make and share this Mediterranean Mussels recipe from Food.com.
Provided by Ozzy5223
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil in a pan, fry the onion and garlic.
- Add the wine and rosemary, bring to the boil.
- Add the mussels, cover and simmer for 4 minutes or until the mussels open.
- Discard any mussels that remain closed after cooking.
Nutrition Facts : Calories 256.6, Fat 8.4, SaturatedFat 1.4, Cholesterol 63, Sodium 645.4, Carbohydrate 11.1, Fiber 0.3, Sugar 0.9, Protein 27
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MEDITERRANEAN STEAMED MUSSELS - DR. MARK HYMAN
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Servings 2Total Time 20 minsEstimated Reading Time 1 minCalories 370 per serving
- Combine the garlic, capers, anchovies, red chile, and sea salt on a cutting board and chop until they become a paste. You can also use a mortar and pestle if you have one.
- In a 5- or 6-quart Dutch oven, warm the olive oil over medium-high heat. Add the prepared garlic paste and cook for about 2 minutes, stirring often. Pour in the chicken stock and bring to a boil. Carefully add the mussels.
- Place the lid on the pot and steam the mussels until all have opened up, 4 to 5 minutes. Divide the mussels between two bowls, then pour 3⁄4 to 1 cup of broth over them and serve. Add the parsley and lemon zest and toss.
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