You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Always in search of new Mussel Recipes and found these. I have a niece that loves them.
- Thread starter gayr
- Start date
steve2-in-la
Well-known member
I'm a big mussel fan myself. Here's a fav recipe: Steamed Mussels in Tomato-Herb Salsa
Steamed Mussels in Tomato-Herb Salsa
4 cups TOMATOES, seeded and diced
2 Tbsp chopped FRESH PARSLEY
2 Tbsp chopped FRESH TARRAGON
2 Tbsp chopped FRESH BASIL
2 Tbsp chopped FRESH CHIVE
2 Tbsp WHITE WINE VINEGAR
4 cloves GARLIC, minced
½ tsp FRESH GROUND BLACK PEPPER
1 Tbsp COARSE SALT
¼ cup EXTRA-VIRGIN OLIVE OIL
2 Tbsp OLIVE OIL
4 lbs MUSSELS, cleaned and de bearded
½ cup DRY VERMOUTH
About 2 hours before using, mix all but the last 3 ingredients together and allow to sit at room temperature so that the flavors meld.
Place a large saucepan over high heat and add olive oil; when oil just begins to smoke, add the mussels and cover. Continuing over high heat, cook the mussels for 2 minutes; then lower to moderate heat, add the vermouth, Tomato-Herb Salsa and cover again. Cook an additional 4-6 minutes, until all the mussels have opened.
Divide the mussels equally into soup bowls and if serving over pasta, boil to reduce broth by ½, then ladle over shellfish and pasta.
If serving as an appetizer, pour the unreduced broth over the mussels and serve.
Steamed Mussels in Tomato-Herb Salsa
4 cups TOMATOES, seeded and diced
2 Tbsp chopped FRESH PARSLEY
2 Tbsp chopped FRESH TARRAGON
2 Tbsp chopped FRESH BASIL
2 Tbsp chopped FRESH CHIVE
2 Tbsp WHITE WINE VINEGAR
4 cloves GARLIC, minced
½ tsp FRESH GROUND BLACK PEPPER
1 Tbsp COARSE SALT
¼ cup EXTRA-VIRGIN OLIVE OIL
2 Tbsp OLIVE OIL
4 lbs MUSSELS, cleaned and de bearded
½ cup DRY VERMOUTH
About 2 hours before using, mix all but the last 3 ingredients together and allow to sit at room temperature so that the flavors meld.
Place a large saucepan over high heat and add olive oil; when oil just begins to smoke, add the mussels and cover. Continuing over high heat, cook the mussels for 2 minutes; then lower to moderate heat, add the vermouth, Tomato-Herb Salsa and cover again. Cook an additional 4-6 minutes, until all the mussels have opened.
Divide the mussels equally into soup bowls and if serving over pasta, boil to reduce broth by ½, then ladle over shellfish and pasta.
If serving as an appetizer, pour the unreduced broth over the mussels and serve.
carol-whidbey-is
Well-known member
This was a surprise to see
as I live right down the street from there.
This is what I do
Lg Soup bowl of Mussels w/ 1/4 cup chicken broth & 1/4 cup clam broth
2 TBSP Butter
1 tsp Garlic
Big pinch of julielen leeks
Flame on high saute Garlic and leeks, add mussels w/ broth steam. Take out mussels leaving broth in pan and add julielen carrots, white wine and heavy cream, some sea salt bring to a boil pour over mussels. Top with pasley. Sever with bread
as I live right down the street from there.
This is what I do
Lg Soup bowl of Mussels w/ 1/4 cup chicken broth & 1/4 cup clam broth
2 TBSP Butter
1 tsp Garlic
Big pinch of julielen leeks
Flame on high saute Garlic and leeks, add mussels w/ broth steam. Take out mussels leaving broth in pan and add julielen carrots, white wine and heavy cream, some sea salt bring to a boil pour over mussels. Top with pasley. Sever with bread
While we're at it, here's my favorite (again) Spanish Mussels.
I've noticed fresh mussels are becoming easier to find, at least in the LA area. I hope that means they're catching on.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6549
I've noticed fresh mussels are becoming easier to find, at least in the LA area. I hope that means they're catching on.
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=6549
This is my favorite - great over linguine: Saffron Mussels
I add chopped garlic and saute it with the shallots.
SAFFRON MUSSELS
INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used 3 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/3-1/2 cup)
1 cup ( 250 mL) dry white wine
generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron
DIRECTIONS:
1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped.
2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.
3. Add mussels to pan, cover and boil gently, (I increase heat to medium high), stirring occasionally until mussels open, about 5 to 6 minutes. (I cook about 4-5 minutes). Discard any mussels that have not opened.
(I garnish with finely chopped parsley)
Serve with crusty French bread.
Makes 2 main-course servings
From Chatelaine
I add chopped garlic and saute it with the shallots.
SAFFRON MUSSELS
INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used 3 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 1/3-1/2 cup)
1 cup ( 250 mL) dry white wine
generous pinches of saffron threads or 1/4 to 1/2 tsp (1 to 2 mL) ground saffron
DIRECTIONS:
1. Scrub mussels under cool running water and remove any beards. Discard mussels that won't close when gently tapped.
2. Heat butter in a large wide saucepan over medium heat. Add shallots and sauté for 5 minutes. Add wine and saffron. Boil gently, uncovered and stirring often, for 5 minutes.
3. Add mussels to pan, cover and boil gently, (I increase heat to medium high), stirring occasionally until mussels open, about 5 to 6 minutes. (I cook about 4-5 minutes). Discard any mussels that have not opened.
(I garnish with finely chopped parsley)
Serve with crusty French bread.
Makes 2 main-course servings
From Chatelaine
REC: Stuffed Mussels (from Babette's Brunch)
Stuffed Mussels
adapted from stuffed clam recipe in The Nero Wolfe Cookbook by Rex Stout
INGREDIENTS:
1 pound mussels
1 c fresh bread crumbs
3 tbs minced shallots
1 tbs minced chives
1 tsp fresh chervil
1 tsp fresh oregano
1 tsp fresh basil
2 tsp dry sherry
4 tbs minced mushrooms
2 tbs butter
mussel broth
4 slices bacon
PREPARATION:
Preheat oven to 3751. Scrub mussels. Steam. Remove and save liquid. Remove and mince meat. Save 1/2 of shells. Put minced mussels in bowl with bread crumbs, herbs and sherry. Sauté mushrooms in 1 tbs butter for 2 minutes and add to mussels. Add enough broth to moisten. Butter shells and fill with mussel mixture. Top each with a small piece of bacon and bake until bacon is crisp.
Stuffed Mussels
adapted from stuffed clam recipe in The Nero Wolfe Cookbook by Rex Stout
INGREDIENTS:
1 pound mussels
1 c fresh bread crumbs
3 tbs minced shallots
1 tbs minced chives
1 tsp fresh chervil
1 tsp fresh oregano
1 tsp fresh basil
2 tsp dry sherry
4 tbs minced mushrooms
2 tbs butter
mussel broth
4 slices bacon
PREPARATION:
Preheat oven to 3751. Scrub mussels. Steam. Remove and save liquid. Remove and mince meat. Save 1/2 of shells. Put minced mussels in bowl with bread crumbs, herbs and sherry. Sauté mushrooms in 1 tbs butter for 2 minutes and add to mussels. Add enough broth to moisten. Butter shells and fill with mussel mixture. Top each with a small piece of bacon and bake until bacon is crisp.
there are some nice salmon recipes to the right too. We got 28 Kenai Reds on Saturday. woohoo.
That was by dip-netting, which can only be done by permit by Alaska residents, and 35 fish per family is the limit. We hauled in the 28 in about 1.5 hours. My arms still hurt. We had 2 smokers going all night and all day Sunday. I don't think I'll ever get the smoke smell out of my hair.
That was by dip-netting, which can only be done by permit by Alaska residents, and 35 fish per family is the limit. We hauled in the 28 in about 1.5 hours. My arms still hurt. We had 2 smokers going all night and all day Sunday. I don't think I'll ever get the smoke smell out of my hair.
karenupstateny
Active member
Mexican-style mussels- my favorite!
not a real "recipe", but suggestions-
1/2 onion chopped
2 cloves garlic
1 chopped jalapeno (or I've used a chipotle too)
1 tblsp cumin seed
sautee in olive oil until soft
add:
1 can diced tomato
1 can chicken broth
1 shot tequila
juice from 1/2 lime
chopped cilantro to taste
bring to simmer & add cleaned mussels. steam until open. serve with a few toasted tortillas & garnish with lime wedges & cilantro.
not a real "recipe", but suggestions-
1/2 onion chopped
2 cloves garlic
1 chopped jalapeno (or I've used a chipotle too)
1 tblsp cumin seed
sautee in olive oil until soft
add:
1 can diced tomato
1 can chicken broth
1 shot tequila
juice from 1/2 lime
chopped cilantro to taste
bring to simmer & add cleaned mussels. steam until open. serve with a few toasted tortillas & garnish with lime wedges & cilantro.
heather_in_sf
Well-known member
Just curious, has anyone tried those mussels roasted with pine needles yet? So fascinating...
but alas, there are no pine trees around for me to gather needles to try them - too icky to forage in GG Park...!
but alas, there are no pine trees around for me to gather needles to try them - too icky to forage in GG Park...!