Peppered Herb Mussels Recipes

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MUSSELS MARINATED IN GARLIC AND HERBS



Mussels Marinated in Garlic and Herbs image

Make and share this Mussels Marinated in Garlic and Herbs recipe from Food.com.

Provided by Alia55

Categories     Mussels

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 5

2 lbs mussels
3 tablespoons olive oil
2 garlic cloves
1/3 cup fresh parsley
salt and pepper

Steps:

  • Discard any mussels that are not tightly closed.
  • Remove beard and any hair like bits from the mussels.
  • Wash mussels very well, scrubbing with a hard bristle brush.
  • Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
  • Remove mussels from water and discard any that do not open.
  • Strain cooking liquid and reserve.
  • Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
  • Place mussels in half shell and arrange on a platter.
  • Drizzle with sauce.

Nutrition Facts : Calories 578.2, Fat 30.5, SaturatedFat 4.7, Cholesterol 127.3, Sodium 1307.1, Carbohydrate 18.4, Fiber 0.4, Sugar 0.1, Protein 54.6

STEAMED GARLIC AND HERB MUSSELS



Steamed Garlic and Herb Mussels image

Make and share this Steamed Garlic and Herb Mussels recipe from Food.com.

Provided by Latchy

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

2 kg medium black mussels
2 tablespoons olive oil
10 garlic cloves, crushed
4 red Thai chile, seeded, chopped finely
1 tablespoon finely grated fresh lemon rind
1 cup lemon juice
1 1/2 cups dry white wine
1/2 cup finely chopped fresh Italian parsley
1/4 cup finely chopped fresh basil leaf

Steps:

  • Scrub mussels remove beards.
  • Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
  • Add mussels, juice and wine, bring to boil.
  • Cook covered about 5 minutes until mussels open.
  • (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
  • Return mussels to pan and simmer until heated through.
  • Have some crusty bread to wipe up the liquid.

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