CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
BATTER-FRIED MUSSELS WITH GARLIC SAUCE
Make and share this Batter-fried mussels with garlic sauce recipe from Food.com.
Provided by Poppy
Categories Mussels
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Wash the mussels, scrubbing their shells and pulling off the little"beard" with a sharp paring knife.
- Place the mussels in a large wide pot with about two inches of water.
- Cover and steam until the mussels open, about six or seven minutes.
- Remove and drain, discarding any mussels that haven't opened.
- Remove the mussels from their shells and place in a colander.
- Season lightly with salt and toss with about one and a half cups of flour, until all the mussels are coated.
- Tap the colander to rid it of excess flour.
- Fill a large skillet with about one and a half inches of oil and heat until almost smoking.
- Add the mussels, in batches i f necessary and fry until crisp and golden.
- Serve warm Either in a mortar or pestle or in the bowl of a food processor, pulverize the garlic and salt to a paste.
- Add the walnuts and pound or pulverize until the mixture is mealy.
- Dampen the bread under the tap and squeeze dry.
- Add to the bowl and continue pulverizing all together.
- Drizzle in the olive oil and vinegar, alternating between each, and pound all together until the skordalia is creamy.
- If it is too thick, add a little water.
- Serve as a dip, or as an accompaniment to fresh or fried vegetables and various fish.
Nutrition Facts : Calories 1157.2, Fat 77.4, SaturatedFat 11, Cholesterol 159, Sodium 1799.4, Carbohydrate 41.1, Fiber 1.9, Sugar 1.9, Protein 72.6
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
MUSSELS IN GARLIC BUTTER SAUCE
A great recipe for a light mid week meal. Very tasty, healthy and quick to make.
Provided by afronia1
Time 15m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Scrub the mussels thorougly under cold running water. Discard any that have broken or open shells.
- Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins.
- Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.
- Place the mussels into individual dishes, discarding any mussels that won't open.
- Mix together the remaining butter, garlic and chopped parsley.
- Stir the mixture into the remaining cooking juices and heat through, pour over the mussels and eat immediatley.
PASTA WITH MUSSELS, TOMATOES AND FRIED CAPERS
The best part of a big pot of mussels is arguably the broth, especially when it features plenty of garlic and wine. Here, the mussels and their broth - combined with ripe summer tomatoes - make a heady, rich sauce for pasta. A topping of toasted garlicky bread crumbs run through with fried capers gives the mixture texture and tang. This is just as good warm as it is hot, so feel free to make it up to an hour in advance, adding the herbs just before serving.
Provided by Melissa Clark
Categories dinner, weekday, pastas, main course
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 15
Steps:
- Bring a medium pot of heavily salted water to a boil. Add pasta and cook according to package directions until 2 minutes shy of al dente. Drain.
- As pasta cooks, prepare the bread crumbs: In a large pot, heat 3 tablespoons oil over medium heat. Add capers and minced garlic, and let sizzle for 30 seconds. Add bread crumbs, and fry until both crumbs and capers are golden brown, about 2 minutes. Scrape the crumbs and capers onto a plate, and season to taste with salt.
- Add remaining tablespoon oil to pot and let it get hot. Add sliced garlic and red-pepper flakes, and let sizzle until garlic is golden at the edges, 1 to 2 minutes. Stir in tomatoes and a pinch of salt and pepper. Cook until tomatoes have softened and start to lose their shape, about 6 minutes. Use a slotted spoon to transfer tomato solids to a small bowl, add lemon juice to taste, and set aside.
- Add wine and oregano to the pot and bring to a simmer. Add mussels, cover and cook over medium heat, shaking the pot occasionally, until mussels have opened and are cooked through, about 4 to 7 minutes. Transfer mussels with a slotted spoon to a large bowl, and let cool slightly. Discard any unopened mussels.
- Simmer the mussels liquid until reduced to a glaze, about 5 minutes. Discard oregano sprigs.
- When mussels are still hot (but not too hot to handle), pull meat from shells and add to the pot with reduced mussel broth (discard shells). Add pasta, tomatoes and butter, and toss well. Taste and add more lemon juice and salt if needed.
- Transfer mixture to a shallow serving bowl and toss with herbs. Top with bread crumb-caper mixture and serve.
STIR-FRIED MUSSELS WITH CHILI, GARLIC AND BASIL
From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste.
Provided by AmandaInOz
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a wok, and stir-fry the sambal, garlic and coriander over medium heat until the flavours blend well.
- Add the soy sauce and wine. Stir.
- Add the mussels, cover and simmer for 10 minutes until the mussels open. Discard any mussels that remain closed. Stir in basil and remove from heat.
- Arrange mussels on a platter or in a shallow bowl. Pour sauce over them. Serve with rice or a salad.
Nutrition Facts : Calories 497.8, Fat 17.9, SaturatedFat 2.8, Cholesterol 95.5, Sodium 1987.5, Carbohydrate 17.9, Fiber 0.4, Sugar 1.5, Protein 42.9
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