Mussels Sauteed With Basil Recipes

SAUTEED MUSSELS

Steps:

• Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
• Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.

SHRIMP, SCALLOPS AND MUSSELS IN A BASIL WINE SAUCE

Steps:

• Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
• Add scallions to the pot and saute for another 5 minutes.
• Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
• Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.
• Serve with the bread to soak up the sauce in a deep bowl and enjoy!

MUSSELS WITH BASIL CREAM

Steps:

• Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.

THAI BASIL MUSSELS

Steps:

• Place mussels in a pan of cold water. Discard any that float. Drain, clean, and debeard remaining mussels.
• Place stock and lemongrass in a saucepan over medium heat; bring to a boil. Add mussels and let steam, covered, until they open, 1 to 4 minutes. Discard any mussels that do not open.
• Transfer mussels to a bowl and sprinkle basil on top. Serve with another bowl alongside for discarded shells.

MUSSELS WITH CHILI, GARLIC AND BASIL

Steps:

• Make a paste from the chilies, garlic and coriander using a mortar or small food processor.
• Stir fry this paste in a wok or frying pan with the oil for about one minute, use a pan you have a lid for and large enough to hold the mussels.
• Add the oyster and fish sauce, stir and then add the stock and the mussels.
• Cover and cook on a medium heat, or until the mussels have opened and are cooked.
• Taste the sauce or it needs extra fish sauce or water.
• Stir in the basil, arrange the mussels on a dish, discard any mussel that has not opened and pour the sauce over them.

MUSSELS SAUTEED WITH BASIL

Steps:

• Scrub, wash and debeard the mussels; drain well.
• Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
• Mix the fish sauce, sugar and peppercorns together.
• Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
• Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
• Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

MUSSELS IN TOMATO-BASIL WINE SAUCE

Steps:

• Heat olive oil in a large, deep skillet over medium-high heat; add onion and garlic, and sauté 3 to 5 minutes or until tender. Add wine and tomatoes, and bring to a boil. Add mussels; cover and cook 3 to 5 minutes or until mussels open. Discard any unopened mussels.
• Remove mussels with a slotted spoon, and place in serving bowls. Add basil, lemon rind, and pepper to liquid in pan; add butter, and swirl in pan until melted. Spoon sauce over mussels. Serve immediately with warm, crusty bread.

MUSSELS IN BASIL CREAM SAUCE

Steps:

• Scrub and de-beard mussels in cold water.
• Discard any cracked or unopened shells.
• In a large pot melt butter.
• Add shallots and 1 clove chopped garlic and sauté about 3 minutes.
• Add wine and bring to a boil.
• Add mussels and cover until mussels open, about 4 to 6 minutes.
• When mussels are cooked, scoop them out with a slotted spoon.
• Discard any mussels that didn't open.
• Add 1/4 cup of ff half and half to the wine and simmer about 4 minutes.
• In a blender, puree basil, parmesan cheese, olive oil, remaining half & half and garlic.
• Add to cream, season with salt and pepper and simmer another few minutes.
• Pour over mussels.

MUSSELS WITH TOMATOES, BASIL & SAFFRON

Steps:

• 1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add shallots and garlic and cook, stirring, until garlic is golden, 3 to 4 minutes. Add tomatoes to pot and cook until almost dry, about 3 minutes. Peel 2 long strips of zest from orange (without white pith) and add to pot. Squeeze in orange's juice and stir in vermouth and saffron. Increase heat to high and bring mixture to a rapid boil.
• 2. Add mussels to pot, cover, and cook, shaking pot once or twice, until mussels begin to open, 3 to 4 minutes. Stir in basil and cook until all mussels open, about 2 more minutes. Divide mussels and broth among warm bowls (discard any unopened shells) and serve immediately.

MUSSELS IN WHITE WINE AND GARLIC

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.

MUSSELS WITH TOMATO AND BASIL

Steps:

• Clean the mussels and put them in a large saucepan on high heat. Sprinkle in the white wine, cover and cook until the mussels open. Remove from heat as soon as they have opened, strain off the liquor and keep it.
• Debeard the mussels and discard one-half of each shell. Set the mussels in half-shells on a serving dish.
• Preheat oven to 350 degrees. Soften the shallots in the olive oil over moderate heat and add about one cup of the mussel cooking liquor.
• Reduce the mussel liquor until it has almost disappeared, then add the tomatoes, heat through and add the garlic. Warm through again to drive off some but not all of the volatility of the garlic, then add the basil, freshly snipped. Add the parsley and season the sauce with salt and pepper.
• Heat the mussels through in the oven; don't overdo it or they will toughen. Spoon the sauce into the mussel shells and serve.