New Zealand Greenshell Mussels With Salsa And Tequila Recipes

NEW ZEALAND MUSSELS SERVED 5 WAYS

New Zealand Mussels Served 5 Ways image

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

Time 30m

Number Of Ingredients 18

Ingredients

30 New Zealand Mussels on the half shell (defrosted)
3 tbsp marinara sauce
1 tbsp Romano cheese (grated)
3 tbsp mozzarella cheese (shredded )
3 tbsp your favorite buffalo sauce
3 tbsp bleu cheese crumbles
3 tbsp homemade or store bought pesto sauce
1 tsp olive oil
4 tbsp melted butter
1 tbsp chopped garlic
1 tsp chopped parsley (optional to add color)
1 tsp grated romano cheese
2 tbsp olive oil
2 tsp grated romano cheese
½ tsp red pepper flakes (to taste)
¼ tsp granulated onion (sprinkle on each mussel)
¼ tsp granulated garlic (sprinkle on each mussel)
¼ tsp sea salt (sprinkle on each mussel)

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

NEW ZEALAND GREEN MUSSELS RECIPE - (4.5/5)

New Zealand Green Mussels Recipe - (4.5/5) image

Provided by garciamoss

Number Of Ingredients 10

Ingredients

1/2 pound New Zealand green muscles or black muscles (about 6 mussels)
1 cup salt
4 slices bacon, chopped
2 tablespoons sliced shallots
1 tablespoon shaved garlic
1 cup dry white wine
2 tablespoons unsalted butter
1/2 cup Panko (Japanese style breadcrumbs)
1/4 cup Italian (flat-leaf) parsley, finely chopped
Pinch kosher salt

Steps:

Scrub muscles under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8 quart Dutch oven combine 4 quarts (16 cups) cold water in 1/3 cup of the salt. Add muscles; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Preheat oven to 400°F. In a hot heavy-bottom roasting pan over medium heat cook bacon, shallots, and garlic until bacon is nearly crisp and shallots and garlic are tender; drain fat. Add the mussels, white wine, and 1 tablespoon of the butter to the pan; In a small microwave-safe bowl heat the remaining 1 tablespoon butter in the microwave on high heat for 30 to 60 seconds or until melted; stir in the breadcrumbs, parsley and the pinch of salt. Remove and discard the top shell of the mussels. Return the mussels to the roasting pan. Spoon a little of the breadcrumb mixture on top of each mussel. Place the roasting pan in the oven and bake for five minutes or until breadcrumbs are light brown. Keep an eye on the breadcrumbs as they may brown quickly. Remove from the oven. Drizzle reserved cooking liquid over the muscles to serve.

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