Mussels On The Half Shell Recipes

MUSSELS ON THE HALF SHELL

Steps:

• Thaw the mussels.
• Drain them well, squeezing out extra liquid from the mussels.
• Put them on a cookie sheet.
• In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
• Squeeze the lemon over the mussels.
• Put the bread crumb mixture equally on the mussels and press down a little.
• Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
• Serve and enjoy!

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE

Steps:

• Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
• Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
• Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

MUSSELS: MUSSELS ON THE HALF SHELL WITH PARMESAN AND GARLIC RECIPE - (4.5/5)

Steps:

• Prepare the grill for direct cooking over medium heat (350° to 450°F). In a small bowl combine the topping ingredients and blend with a fork. Brush the cooking grates clean. Grill the mussels over direct medium heat, with the lid closed, until they open, 2 to 5 minutes. Transfer the mussels to a plate. Discard any mussels that have not opened. Preheat the grill pan over direct medium heat for about 10 minutes. When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed, until the topping is bubbling, 2 to 5 minutes. Remove from the grill and top with the parsley. Serve immediately

DRUNKEN MUSSELS

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.