Recipes for "mussels"

Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, 8 to 10 minutes.

While the pasta is cooking, heat oil in a large skillet over medium heat. Add garlic and sauté until fragrant, about 1 minute. Add tomatoes, oregano, basil, and red pepper flakes; reduce the heat to low and simmer for 5 minutes. Add mussels and wine; cover, increase the heat to high, and cook until mussel shells open, 3 to 5 minutes.

Drain pasta and return to the pot. Pour mussels and tomato sauce over pasta. Squeeze lemon wedges over top and garnish with parsley.

1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.

1. In a large skillet, melt the butter over medium heat. Add the curry paste and cook for 1 minute. Stir in the coconut milk, wine, and a pinch each of salt and pepper. Bring the mixture to a simmer and add the mussels. Cover and cook for 4-5 minutes, shaking the pan occasionally until the mussels have all opened. Discard any mussels that don’t open. Stir in the basil.

2. Meanwhile, make the toast. Preheat the oven to 425 degrees F.

3. In a small bowl, combine the butter, lemongrass, garlic, basil, and a pinch of salt. Spread the butter over each piece of bread and place on a baking sheet. Transfer to the oven and cook for 8-10 minutes or until the bread is toasted.

4. Serve the mussels warm with basil, limes and chiles. Serve the toast on the side for dipping. Enjoy!

Scrub mussels. Pull off beards, the tuft of fibers that attach each mussel to it's shell, cutting them at the base with a paring knife. Discard those that do not close when you handle them and any with broken shells. Set aside.

Combine onion, garlic, 4 tablespoons parsley, bay leaf, thyme, wine, and 2 tablespoons butter in large pot. Bring to boil. Lower heat, and cook 2 minutes. Add mussels, and cover. Cook just until shells open, 3 to 4 minutes. Do not overcook. Remove mussels from sauce, and place in bowls.

Strain liquid, and return to pot. Add remaining butter and parsley. Heat until butter melts. Pour over mussels.

Place mussels in a large bowl with enough cold water to cover; soak to remove any dirt or sand, about 20 minutes.

Heat olive oil in a large stockpot over medium-low heat. Add garlic; cook 1 minute, but do not brown. Add tomatoes and green onions; cook until almost tender. Stir in wine, parsley, and margarine; bring to a boil. Boil until liquid has reduced by half, about 15 minutes; season with salt and black pepper.

Add mussels to the pot, cover, and cook until shells are opened, about 10 minutes. Transfer mussels and sauce to a large serving bowl, discarding any mussels with unopened shells.

Gather all ingredients.

Melt butter in a large stockpot over medium heat. Add garlic and let sizzle for about 30 seconds. Stir in lemon zest and red pepper flakes for about 45 seconds.

Quickly pour wine into the pot and season with black pepper. Bring sauce to a boil; add mussels and cover immediately. Shake pot and let boil for 1 minute.

Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover, and cook until all shells are open, 1 to 3 minutes.

Serve and enjoy!

Combine coconut milk, lime juice, white wine, curry paste, garlic, fish sauce, and sugar in a large pot. Stir to dissolve sugar and curry paste; bring to a boil. Let mixture boil for 2 minutes, then add mussels. Cover and cook, stirring occasionally, until mussels are opened, 5 to 8 minutes.

Remove the pot from heat and discard any unopened mussels. Pour mussels and liquid into a serving dish and toss with cilantro.

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.

In a large saucepan, cook shallots and garlic in simmering wine until translucent.

Stir in cream and curry powder. When sauce is heated through, add mussels. Cover, and steam mussels for a few minutes, until their shells open wide. With a slotted spoon, transfer steamed mussels to a bowl, leaving the sauce in the pan. Discard any unopened mussels.

Whisk butter into the cream sauce. Turn heat off, and stir in parsley and green onions. Serve immediately.

Heat olive oil in a medium saucepan over medium heat. Stir in shallots and garlic, and cook until tender. Stir in fennel and tomato, and continue cooking about 5 minutes.

Mix white wine, ouzo, and heavy cream into the saucepan, and bring to a boil. Gradually stir in mussels, 1/2 the basil, and salt.

Cover saucepan, and continue cooking about 5 minutes, until the mussels have opened. Garnish with remaining basil to serve.

Preheat an outdoor grill for high medium-heat and lightly oil the grate.

Whisk butter, garlic, curry powder, cumin, and salt together in a small bowl until well combined. Set aside.

Arrange 4 large sheets aluminum foil on a flat surface. Divide mussels into 4 even portions and place 1 portion in center of each piece of foil. Dot mussels evenly with butter mixture; sprinkle top of each with bell pepper and parsley. Top each with lime slices. Wrap foil tightly around mussels to make 4 packets.

Place the packets on the preheated grill; cook until mussels open, 5 to 10 minutes. Discard any mussels which do not open.

Transfer mussels to small bowls; garnish each with a lime wedge.

Melt butter in a large stockpot over medium heat. Add garlic and shallots, and cook, stirring constantly, until lightly browned. Add a splash of the beef broth, jalapeno, and red chile pepper, and simmer for a few minutes to blend the flavors.

Add the tomatoes, basil leaves, white wine, and remaining beef broth. Bring to a boil. Dissolve cornstarch in a small amount of the light cream, and pour it and the rest of the cream into the stock pot. Return to a boil, and add the mussels. Cook until all of the shells have opened, about 5 minutes.

Bring a large pot of water to boiling. Cook pasta in boiling water until al dente, about 8 to 10 minutes. Drain.

Meanwhile, heat olive oil in a large saucepan over medium heat. Cook onion and garlic in oil until soft. Stir in diced tomatoes, tomato paste, and mushrooms, and add the mussels. Season with basil, oregano, and tarragon. Cover, and simmer for 10 minutes.

Stir in olives and fresh tomatoes. Cover, and simmer 5 minutes.

Serve mussels and sauce over pasta.

Preheat the oven to 425 degrees F (220 degrees C).

Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.

Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.

Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.

Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.

Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook linguine according to package directions until tender yet firm to the bite. Reserve cooking water.

Place mussel meat in a fine-mesh strainer and rinse thoroughly with cold water.

Melt 1 teaspoon butter in a medium skillet over medium-low heat. Add mussels and cook until thawed, about 3 minutes. Remove to a bowl and set aside.

Wipe out the skillet with paper towels. Melt remaining 3 teaspoons butter. Cut large mushrooms into smaller pieces. Add to the skillet and sprinkle with pepper. Cook until soft, 3 to 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine and red pepper flakes to the skillet. Cook until wine reduces by half, 2 to 3 minutes. Add cream and mussels. Heat until warmed through, 1 to 2 minutes.

Transfer linguine to the skillet with tongs. Toss to coat in sauce. Add some reserved cooking water to thin sauce, if desired. Transfer to a plate and garnish with lemon zest.

Soak, clean, and debeard mussels (see Note).

Heat oil in a Dutch oven or cast iron skillet. Add shallots, poblano peppers, and garlic. Stir until fragrant, 2 to 3 minutes.

Add chorizo; cook and stir until browned and crumbly. 5 to 7 minutes. Stir in panca pepper paste. Add roasted tomatoes and stock. Bring to a boil.

Reduce heat and bring broth to a simmer. Add mussels; cover and cook until shells open, about 5 minutes.

Heat butter in a sauce pan over medium heat. Add shallots and cook until soft, 5 to 7 minutes. Add garam masala, turmeric, bay leaves, and chile pepper and cook until fragrant, about 3 minutes more.

Add ginger and tomato paste to the saucepan and cook until browned, about 2 minutes. Pour in coconut milk and lime juice. Mix in sugar and black pepper; stir well. Bring to a simmer, about 5 minutes. Taste and adjust salt.

Add mussels to the saucepan and simmer until all shells open, about 5 minutes. Discard any shells that do not open. Place in a bowl and sprinkle with cilantro.

Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.

In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Heat olive oil in saucepan over medium heat. Add shallots and garlic; cook and stir until softened, 1 or 2 minutes. Pour in white wine, lobster stock, and tomato sauce. Increase heat to medium-high and bring to a simmer. Add mussels. Cover and cook until mussels open, 4 to 6 minutes. Discard any mussels that don't open.

Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

Rub baguette with duck fat on cut sides. Place on a baking sheet and set under broiler. Broil until browned and crunchy, 1 to 2 minutes.

Divide mussels between 2 serving bowls. Pour broth over mussels. Top with sliced basil. Serve with crunchy baguette.

Heat coconut oil in a pan over medium-high heat. Saute onion in the hot oil until softened, 4 to 5 minutes. Add ginger, green curry paste, lemon zest, and garlic. Stir in coconut milk, fish sauce, water, and lime juice. Bring to a vigorous simmer.

Place mussels in a steamer above simmering sauce; cook until mussels open, 4 to 5 minutes. Remove mussels from heat and place into a large serving bowl.

Place cilantro into the sauce mixture and cook just until it turns bright green, 30 to 60 seconds. Pour sauce over mussels and serve.

Add chopped bacon to a large, deep skillet over medium-low heat. Cook bacon until it renders out fat and starts to get crispy, 5 to 6 minutes. Then add onion, garlic, red pepper flakes, salt, and black pepper, and cook until onions soften and become translucent, about 3 to 4 minutes.

Cook for another minute or two to soften the garlic and combine flavors. Then pour in the wine to deglaze the pan—this will release any stuck bits on the pan and help combine flavors. Cook for a minute and then pour in marinara sauce and stir. Bring the mixture to a simmer, turn heat down to low and simmer, partially covered, for 5 minutes.

Remove the lid and add all the mussels. Cover and shake the skillet gently. Cook mussels for 4 to 5 minutes, until they open. Discard any that do not open.

Serve with crusty bread as an appetizer or over cooked pasta as a main course.

Leftover mussels and sauce: Mussels, like most seafood, don’t keep well for long as leftovers. The sauce and mussels are fine in the fridge for a day or two. Reheat them gently on the stove with a splash of water. I would not freeze this dish.

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Put the mussels in a bowl of salted water (1 tablespoon salt per quart of water) for 10 to 15 minutes. Throw out any that are wide open or refuse to close when you handle them as these ones are likely dead.

Looking over the closed mussels, see if any still have their beards (long hairy byssal threads that help anchor the mussel to surfaces) and pull them out, pulling slowly and strongly towards the hinge of the shell.

Put 1/2 cup of dry white wine in the bottom of a large pot (at least 4-quart). Add the mussels to the pot. Cover and bring to a boil and then reduce the heat to low. As the mussels cook, they will release their highly flavored water into the pot.

Cook until shells have opened, and the mussels are just cooked, looking steamed and soft, 5 to 7 minutes. Take care not to overcook, or the mussels will be rubbery and hard.

Once the mussels are cooked, carefully remove them from the pot to a bowl, one-by-one using tongs, including those that have broken loose from their shells. Do not discard the liquid in the pot!

Let the water in the pot settle for a minute. Any grit will settle to the bottom. Gently pour out the cooking water into a measuring cup, leaving the grit in the pot to discard of later. If the water you've measured out is still a little gritty, filter out the grit using a sieve.

Melt the butter in a medium-sized saucepan. Add the shallots and cook a couple minutes until translucent. Add the garlic and cook a minute more. If you want your sauce to be a little thick, add a teaspoon or two of flour to the pan, stir to combine. (Otherwise, skip the flour.)

Slowly add about a cup of the filtered mussel cooking water to the saucepan, stirring to create a smooth sauce. Add the minced parsley to the sauce.

Place mussels in serving bowls. Pour some sauce over each bowl of mussels.

Serve immediately. Serve with crusty bread for dipping in the sauce.