Best Mussels On Earth Recipes

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CLASSIC FRENCH MUSSELS

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10



Classic French Mussels image

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

BEST DARNED MUSSELS YOU EVER HAD

After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.

Provided by FoodFromSicily

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13



Best Darned Mussels You Ever Had image

Steps:

  • Clean and debeard mussels and throw away any open ones.
  • In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
  • Add salt and pepper, parsley and paprika to the garlic.
  • Add chicken stock and lemon juice and simmer. (15-20 minutes).
  • Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
  • While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
  • When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
  • Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
  • Serve with Italian bread if you like.

Nutrition Facts : Calories 1702.8, Fat 72.3, SaturatedFat 12.9, Cholesterol 197.7, Sodium 3707.9, Carbohydrate 133.5, Fiber 4.7, Sugar 13.8, Protein 103.4

6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
1 lb linguine
2 cups semi- sweet white wine
1 quart chicken stock (I use the kind in the paper box)
1 whole bulb of garlic
1 lemon, juice of, fresh
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 tablespoons sugar
1 cup margarine
2 tablespoons extra virgin olive oil

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