Steamed Mussels With Orange Recipes

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STEAMED MUSSELS



Steamed Mussels image

Provided by Tyler Florence

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 12

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Steps:

  • Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

STEAMED MUSSELS WITH ORANGE, FENNEL, AND GARLIC



Steamed Mussels with Orange, Fennel, and Garlic image

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

1 navel orange
2 large garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
2 shallots, chopped fine (about 1/3 cup)
1/2 cup finely chopped fennel bulb (sometimes called anise)
1 teaspoon fennel seeds
2 tablespoons unsalted butter
1/4 cup dry white wine
1/2 cup chicken broth
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
1 tablespoon chopped fresh parsley leaves

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.

SEA ISLAND STEAMED MUSSELS



Sea Island Steamed Mussels image

Provided by Kardea Brown

Time 25m

Yield 2 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 small yellow onion, sliced
2 cloves garlic, minced
One 14.5-ounce can diced tomatoes
1/8 teaspoon cayenne
Kosher salt
1/2 cup sparkling wine
1 pound mussels (preferably cultivated), scrubbed well and beards pulled off
2 tablespoons chopped fresh parsley
2 lemon wedges
Grilled Garlic Bread, recipe follows
4 slices day-old bread
4 tablespoons unsalted butter, at room temperature
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Kosher salt

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.

STEAMED MUSSELS WITH ORANGE



Steamed Mussels With Orange image

Provided by Florence Fabricant

Time 55m

Yield 4 - 6 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1/4 cup finely chopped scallions
1/4 cup minced shallots
1 red bell pepper, seeded and finely chopped
1/2 teaspoon dried thyme or 2 teaspoons fresh
1/4 teaspoon dried basil
2 teaspoons finely grated orange rind
1 1/3 cups dry white wine
1/2 cup water
5 to 6 dozen fresh mussels, scrubbed and debearded
1/3 cup minced Italian parsley

Steps:

  • Melt butter in a large stockpot or casserole. Gently cook the scallions and shallots until soft, add the remaining ingredients except the mussels and bring to a boil.
  • Add the mussels, cover the pot and cook over medium-high heat until the mussels open, three to five minutes. Discard unopened ones.
  • Remove mussels to a large heated bowl or platter, spoon the hot broth and vegetables over them, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 10 grams, Fiber 1 gram, Protein 20 grams, SaturatedFat 4 grams, Sodium 484 milligrams, Sugar 2 grams, TransFat 0 grams

SIMPLE STEAMED MUSSELS



Simple Steamed Mussels image

Provided by Michael Symon : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons unsalted butter
1/2 teaspoon chili flakes
2 pounds mussels, cleaned
1 cup Chardonnay
1 cup chicken stock
Kosher salt and freshly ground black pepper
1/4 cup finely chopped parsley
Crusty bread, brushed with olive oil and grilled, for serving

Steps:

  • Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
  • Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
  • Serve the mussels with a rustic piece of grilled bread.

STEAMED MUSSELS WITH GARLIC AND PARSLEY



Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

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