First time making mussels - Success! Great recipe from Chuck Hughes

D

deb-in-mi

Well-known member
First of all, a thanks to Barbara in VA for introducing hubby and me to mussels - we love them! But last night was our first time making them at home and thanks to watching Chuck Hughes (Chucks Day Off on the Cooking Channel. I have a serious crush on this guy) they came together beautifully and quickly. We didn't have any rapini to add and we switched the cilantro for the dill. LOVED it. Will just add more herbs next tim.ehttp://www.cookingchanneltv.com/recipes/chuck-hughes/mussels-with-bacon-and-rapini-recipe/index.html

 
Here's a favorite mussel recipe you might like, Steamed Mussels in Tomato-Herb Salsa

Steamed Mussels in Tomato-Herb Salsa
(I first used this recipe for a wine-tasting dinner. Went remarkably well with some of the big-bold reds we were drinking.)

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.

 
Here's another good one: Saffron Mussels

SAFFRON MUSSELS

Serve with crusty French bread. (I served this over linguine).

INGREDIENTS:
4 lbs ( 2 kg) mussels (I used 3 lbs)
1 tbsp ( 15 mL) butter (I used 2 tbsp)
1/4 to 1/2 cup ( 50 to 125 mL) finely chopped shallots (I used 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, stirring occasionally until mussels open, about 5 to 6 minutes. Discard any mussels that have not opened.

Makes 2 main-course servings

From Chatelaine

http://food.chatelaine.com/Recipes/View/Saffron_mussels

 
Carianna, do you use fresh diced tomatoes or canned? I'm

drawn to this recipe for some reason.

 
I use fresh because I really only serve this in the summer. I usually add

a touch more lime and always add fresh cilantro as well. My husband loves it. I usually serve it during the annual margarita party we host here.

 
Yum! Thanks Carianna, now I just have to talk the big guy into

making the change. Sometimes it's hard to get him to try something new when there is one he loves already. I just think this one sounds really good.

 
does anyone else hear the Irish Tenors singing in the background??

Spanish Lady or that mussels and cockles song

 
We've gone from Chuck Hughes to Tyler Florence to John Gary singing about Molly Malone.

It was my Irish mother's favorite album.

 
I adore the Irish Tenors. and this was a complete surprise to me when I first chanced on their PBS

performance. I was mesmerized.

 
You must log in or register to reply here.
Back
Top