BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
Steps:
- In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
- In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
- Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
BROILED MUSSELS
Provided by Food Network
Number Of Ingredients 7
Steps:
- Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
- Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.
BROILED GARLIC MUSSELS (MOULES GRATIEES )
When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8
Provided by pammyowl
Categories Mussels
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
- Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
- Preheat the broiler.
- Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
- Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
- Garnish with basil leaves and serve.
Nutrition Facts : Calories 513.3, Fat 21.5, SaturatedFat 9.5, Cholesterol 144.1, Sodium 1328.5, Carbohydrate 22.5, Fiber 0.3, Sugar 0.7, Protein 49.5
SPICY STEAMED MUSSELS WITH GARLIC BREAD
Provided by Mario Batali
Yield Serves 4
Number Of Ingredients 12
Steps:
- Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.
BROILED MUSSELS WITH HERB BUTTER
Make and share this Broiled Mussels With Herb Butter recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
- Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
- Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
- Discard the empty half shell from each mussel.
- Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
- Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.
Nutrition Facts : Calories 602.9, Fat 23.7, SaturatedFat 9.9, Cholesterol 175.6, Sodium 1583.4, Carbohydrate 21.1, Fiber 0.1, Sugar 0.6, Protein 62
MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)
This savory dish of gratineed mussels on the half shell is based on a classic French recipe.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 3 dozen
Number Of Ingredients 10
Steps:
- Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
- Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
- Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
- Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.
BROILED MUSSELS
Makes a great appetizer. Fast and easy to do. I like to serve them in a platter with a bed of lettuce on the platter, and the mussels on top.
Provided by Mia 3
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
- Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
- Place in oven and broil till nice and golden.
- Serve on a platter with a few leaves of lettuce on platter just for decoration.
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- Clean the mussels under running water, cook them with a little water, after they have opened take off the upper shell and begin putting the mussel in the half shell on a baking tray.
- Then in a frying pan, put the olive oil in a medium high flame, add the garlic, then the mussels, white wine, salt, pepper, parsley and tomato sauce, let this simmer for 5 minutes. Take of the flame.
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