Steamed Fresh Mussels In A Creamy Broth Recipes

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STEAMED FRESH MUSSELS IN A CREAMY BROTH



Steamed Fresh Mussels in a Creamy Broth image

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy!

Provided by Leslie

Categories     One Dish Meal

Time 40m

Yield 2 serving(s)

Number Of Ingredients 11

2 lbs mussels
1 onion
1 -2 celery rib
1 tablespoon canola oil
1 garlic clove
2 cups vegetable stock
1/3 cup sour cream
sea salt
fresh ground black pepper
1/2 bunch fresh parsley
crusty bread, for accompaniment

Steps:

  • Wash the mussels, scrubbing them thoroughly and carefully removing any attached hairy filaments.
  • Discard any shells that are open!
  • Peel the onion and slice into rings.
  • Trim and wash the celery and cut into slices.
  • In a large skillet, heat the oil over medium heat.
  • Add the onion, and saute until translucent.
  • Add the celery and sautee briefly.
  • Peel and crush the garlic and add it to the skillet.
  • Add the mussels and vegetable stock and bring to a boil.
  • Cover tightly and cook for about 8 minutes.
  • Remove the mussels when all the shells have opened and keep warm.
  • Pass the liquid through a fine strainer into a clean saucepan.
  • Cook over high heat until reduced to about 1/3 of original volume.
  • Stir in the Sour Cream and just heat through.
  • Season with salt and pepper.
  • Wash and shake dry the parsley, remove the leaves from the stalks and chop the leaves finely.
  • Sprinkle the parsley over the sauce.
  • Place mussels in sauce and serve hot with crusty bread for dipping.

Nutrition Facts : Calories 563.3, Fat 25, SaturatedFat 6.9, Cholesterol 147.2, Sodium 1363.7, Carbohydrate 25.7, Fiber 2.1, Sugar 4.3, Protein 56.5

STEAMED MUSSELS IN PALE ALE CREAM BROTH



Steamed Mussels in Pale Ale Cream Broth image

This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up.

Provided by PiceSeasGirl

Categories     Mussels

Time 25m

Yield 2 serving(s)

Number Of Ingredients 13

2 cups amber ale
1/4 cup shallot, Finely Chopped
2 teaspoons garlic, Finely Chopped
2 lbs mussels, Scrubbed and De-bearded
1/2 cup whipping cream
1 small carrot, Julienned
1 small leek, Julienned
1 small zucchini (See Note Below)
3 tablespoons fresh parsley, Chopped
1/4 teaspoon lemon zest, Grated
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground

Steps:

  • In a large saucepan over high heat, bring ale to a boil.
  • Add shallots and garlic; cook for 1 minute.
  • Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
  • Add whipping cream and return to boil.
  • Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
  • Makes 2 servings.
  • Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses - in a vegetable sauté, or a soup.

Nutrition Facts : Calories 769.1, Fat 32.6, SaturatedFat 15.7, Cholesterol 208.8, Sodium 1952.3, Carbohydrate 43.1, Fiber 2.6, Sugar 4.2, Protein 59

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