Garlicky Mussels In A Rich Lemon Fresh Herb Butter Sauce Recipes

Steps:

• Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
• Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

Steps:

• Scrub the mussels with a vegetable brush under running water; discard any with broken shells or that remain opened when tapped. In a large pot over medium heat, melt 2 tablespoons butter in the olive oil. Add the garlic, thyme, and lemon slices and cook until everything has softened, about 5 minutes.
• Add the mussels and stir to coat them with all the flavors. Add the wine, then the chicken broth; cover the pot and steam for 10 to 12 minutes until the mussels open. Remove the mussels from the pot. Take the meat out of 10 of the mussels and put them back into the pot along with the remaining butter. Using an immersion blender, buzz the liquid until the sauce thickens and becomes creamy; taste and adjust seasoning. Divide the remaining mussels among the serving bowls and spoon over the sauce.
• Serve with plenty of crusty French bread to dip in the sauce.

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.

Steps:

• Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
• Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
• Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
• Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
• Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.

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.

Steps:

• Heat oil and butter in a 5-to 6-quart heavy pot over medium heat until foam subsides. Cook garlic, fennel seeds, and red pepper flakes with 1/4 teaspoon each of salt and pepper, stirring, until garlic is softened, 3 to 4 minutes. Add wine and boil until reduced by half, 4 to 5 minutes. Add mussels and cook, covered, shaking pot occasionally, just until mussels open wide, 5 to 8 minutes. (Discard any that remain unopened after 8 minutes.) Remove from heat and keep warm.
• Meanwhile, cook linguine in a pasta pot of well-salted boiling water until al dente. Reserve 1/2 cup cooking water, then drain linguine.
• Toss linguine with mussels and any liquid from pot, cheese, and herbs. Thin with reserved cooking water if desired.

Steps:

• Place tofu, eggplant, semi-dried tomatoes, zucchinis, shallots, 3 cloves garlic, lemon juice, olive oil, parsley and salt in pepper in food processor. Process until a fine mixture is produced. You don't want the mixture to be too chunky - it should have a ricotta-like consistency.
• Place one teaspoon of tofu mixture in the middle of a wanton wrapper. Brush sides of wrapper with water and place another wrapper on top. Firmly press down on all sides to ensure that the wrappers are sealed - if wrappers aren't sealed firmly, water will enter and produce a soggy tortellini. Using two wanton wrappers per individual tortellini makes a larger piece, so you may want to use one wrapper and fold over to make smaller pieces of tortellini.
• Continue step two until all wanton wrappers have been used.
• In a large pot, boil water and add some salt and olive oil.
• In batches of about ten, place tortellini into boiling water. The tortellini is ready when the pieces rise to the top of the pot, much like when cooking gnocchi. Continue process until all tortellini is cooked.
• In a separate pan, add butter and garlic. You may need to adjust the measurements of butter and garlic depending on your tastes. Be sure not to let the garlic over-brown as this will produce a bitter taste and spoil the dish. Cook for about two minutes, or until all butter is melted. At this stage I like to add a cup of baby spinach to the butter/garlic sauce, but you can omit this if you like.
• Serve tortellini with garlic butter sauce on top.