MUSSELS WITH MUSTARD SAUCE
Garlic, cracked pepper, red wine and parsley flavor these simply simmered shellfish.
Provided by Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- To clean mussels, discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnicles with a dull paring knife. Pull beard by giving it a tug (using a kitchen towel may help). If you have trouble removing it, use a pliers to grip and pull gently. Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain.
- In 4-quart nonstick Dutch oven, heat oil over medium heat. Cook garlic and pepper in oil, stirring frequently, until garlic is softened. Stir in wine; heat to boiling. Stir in mussels and parsley. Cover and heat to boiling; reduce heat. Simmer 5 to 10 minutes or until mussel shells have opened. Stir to coat with liquid. Discard any mussels that do not open.
- In 1-quart saucepan, heat all sauce ingredients over low heat, stirring occasionally, just until hot (do not boil). Serve with mussels.
Nutrition Facts : Calories 100, Carbohydrate 7 g, Cholesterol 25 mg, Fiber 0 g, Protein 11 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 400 mg, Sugar 3 g, TransFat 0 g
COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE
Mustard emboldens the delicate flavor of seafood. Here, Dijon mustard highlights a creamy sauce for chilled, poached mussels.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 12
Steps:
- Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
- Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
- Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
- Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
- Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.
SLOW-COOKER MUSSELS WITH A CREAMY WHEAT BEER AND GERMAN MUSTARD SAUCE
Provided by Geoffrey Zakarian
Categories main-dish
Time 2h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a saucepan and add cold salted water to cover. Cover the pan with a lid, bring to a simmer and cook until just tender, 10 to 15 minutes. Drain.
- Add the potatoes, beer, shallots, butter, mustard and garlic to a 6- to 8-quart slow cooker, cover and cook on high until the liquids are at a simmer, about 2 hours.
- Season with salt and pepper, then add the mussels. Cover and continue to cook on high until the mussels open, 15 to 20 minutes. Discard any unopened mussels.
- Stir in the sour cream at the end and finish with the scallions on top. Serve with toasted garlic bread or crispy potatoes for dipping.
COLD SALMON WITH MUSTARD SAUCE RECIPE
Posted for the ZWT III flight to Scandinavia. This is a great alternative to the usual poached salmon.
Provided by Mulligan
Categories Easy
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put fish into a shallow bowl, skin down, pull out remaining bones with a pair of tweezers.
- Wash about 2/3 of the dill, then chop it finely (stalks and all). Coarsely grind peppercorns (pestle & mortar). Mix pepper, salt, sugar and sprinkle over the fish, then cover with dill.
- Now the fish has to be weighed down with something heavy so it'll absorb the seasoning properly. You could first cover the fish with cling film, put a cutting board and a few heavy stones on top, for example. Put into the fridge and leave to marinade for at least 24 h. Check every now and then for liquid at the bottom of the bowl (spoon over the fish).
- After 24 h, the fish is ready to be cut up into very thin slices: lift out of bowl, hold knife at a 45° angle (roughly) and cut the meat off the skin.
- Prepare the mustard sauce: pour the marinade/juice that has accumulated in the bowl through a sieve, then add mustard, 1/2 teaspoon sugar, some salt & pepper and the white wine vinegar. Slowly pour in the oil while stirring the sauce. Now chop the rest of the dill (without the stalks) and add it to the mixture.
- Serve with lemon wedges and white bread.
Nutrition Facts : Calories 357, Fat 19.6, SaturatedFat 2.8, Cholesterol 82.7, Sodium 2743, Carbohydrate 14.8, Fiber 4.6, Sugar 3.8, Protein 33.5
COLD POACHED SALMON WITH MUSTARD-LIME SAUCE
Categories Fish Mustard Brunch Poach Lunch Lime Salmon Summer Chill Sour Cream Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 10
Steps:
- Pour 3 cups water and 1 1/4 cups wine into each of 2 large skillets and bring to boil. Turn off heat. Season salmon with salt and white pepper. Place 3 fillets in each skillet; let stand 6 minutes. Turn salmon over in liquid; let stand 5 minutes. Bring liquid in skillets just to simmer and cook until salmon is just cooked through, about 30 seconds. Using slotted spatula, transfer salmon to platter. Cover and refrigerate until cold, about 3 hours or up to 1 day. Let salmon stand at room temperature 1 hour before serving.
- Stir sour cream, mustard, lime juice, honey and lime peel in bowl to blend. Cover; chill until cold, at least 1 hour. Can be made 1 day ahead. Keep chilled.)
- Arrange salmon on plates. Drizzle with some sauce. Top with basil. Serve, passing remaining sauce separately.
MOULES A LA MOUTARDE (MUSSELS IN A MUSTARD CREAM SAUCE)
Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels.
Provided by -GEORGE-
Categories Mussels
Time 23m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place shallots and wine in a large, heavy sauce pan (or cast iron, french oven for larger quanities of mussels) and bring to a boil over high heat.
- Add mussels to pan and steam, covered, for about 3 minutes or until the shells open.
- Remove mussels from the sauce pan, draining liquid back into the pot.
- Discard any mussles that do not open.
- Divide mussels among individual serving bowls and set a side.
- Strain cooking liquid and return to sauce pan.
- Add cream, saffron, salt, pepper and reduce until the sauce just starts to thicken.
- Pour sauce over mussels in the serving bowls and serve.
Nutrition Facts : Calories 366.8, Fat 20, SaturatedFat 10.1, Cholesterol 117.8, Sodium 750.2, Carbohydrate 12.1, Fiber 0.2, Sugar 0.5, Protein 28.3
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