STEAMED MUSSELS WITH ORANGE, FENNEL, AND GARLIC
Categories Garlic Shellfish Steam Cocktail Party Quick & Easy Wheat/Gluten-Free Orange Mussel Fennel White Wine Summer Gourmet
Yield Serves 4 as an hors d'oeuvre
Number Of Ingredients 10
Steps:
- With a vegetable peeler remove three 3-by-1/2-inch strips orange zest. Cut remaining peel and pith from orange with a sharp knife and discard. Cut out fruit sections from between membranes, discarding membranes, and finely chop enough fruit to measure 1/3 cup, reserving remaining fruit for another use.
- In a large saucepan cook garlic paste, shallots, chopped fennel, and fennel seeds in butter over moderate heat, stirring, until chopped fennel is softened, about 5 minutes. Stir in wine and zest and boil 1 minute. Add broth and return to a boil. Add mussels and cook, covered with a tight-fitting lid, over high heat, checking them every minute, 3 to 8 minutes, transferring them as they open with a slotted spoon to a serving bowl. (Discard any mussels that are unopened after 8 minutes.)
- Stir into broth chopped orange, parsley, and salt and pepper to taste and spoon over mussels.
PENN COVE MUSSELS STEAMED IN ORANGE JUICE WITH BASIL
Make and share this Penn Cove Mussels Steamed in Orange Juice With Basil recipe from Food.com.
Provided by Outta Here
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grate the orange rind and reserve.
- Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
- Juice the remaining orange.
- In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.
- Remove the mussels with a slotted spoon and toss the ones that didn't open.
- Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
- Pour the cooking broth into a small dishes, to dip mussels into.
Nutrition Facts : Calories 295.7, Fat 17.2, SaturatedFat 2.6, Cholesterol 44.8, Sodium 460.1, Carbohydrate 15.7, Fiber 1.7, Sugar 6, Protein 19.9
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
FENNEL-STEAMED MUSSELS PROVENCAL
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, appetizer, main course
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Place the oil in a large pot and turn the heat to medium; 1 minute later, add the garlic, fennel, fennel seeds, liqueur, and tomatoes and tarragon if you're using them. Bring to a boil, cook for about 1 minute. Add the mussels, cover the pot, and turn the heat to high.
- Cook, shaking the pot occasionally, until the mussels open, 5 to 10 minutes. Use a slotted spoon to remove the mussels and fennel to a serving bowl, then strain any liquid over them and serve.
Nutrition Facts : @context http, Calories 572, UnsaturatedFat 11 grams, Carbohydrate 29 grams, Fat 18 grams, Fiber 5 grams, Protein 56 grams, SaturatedFat 3 grams, Sodium 1362 milligrams, Sugar 5 grams
SEA ISLAND STEAMED MUSSELS
Provided by Kardea Brown
Time 25m
Yield 2 servings
Number Of Ingredients 16
Steps:
- Melt 1 tablespoon of the butter in a large pot over medium-high heat. Add the onions and garlic and cook, stirring occasionally, until the onions begin to soften and become translucent, about 4 minutes. Add the tomatoes, cayenne and 1/2 teaspoon salt and cook for 2 minutes. Add the wine and bring to a simmer.
- Add the mussels, cover the pot and cook until they open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Add the remaining tablespoon of butter, swirl the pot a few times to incorporate the butter into the broth and then toss the mussels with the broth. Transfer the mussels to a serving bowl, discarding any that did not open. Pour the broth over the mussels, sprinkle with the parsley and squeeze the lemon over top. Serve with Grilled Garlic Bread.
- Heat a cast-iron grill pan over medium-high heat. Meanwhile, stir together the butter, Italian seasoning, garlic powder and 1 teaspoon salt in a small bowl. Spread the mixture on both sides of the bread. Grill until toasted and grill marks appear, about 2 minutes per side.
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