Greek Mussels Recipes

SIMPLE STEAMED MUSSELS

Provided by Michael Symon : Food Network

Categories appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

Simple Steamed Mussels image

Steps:

Place a cast-iron enameled Dutch oven over high heat and add the olive oil. Add the onions, garlic and butter and briefly cook until the onion softens, 2 to 3 minutes, then stir in the chili flakes. Add the mussels, Chardonnay and chicken stock. Season with salt and pepper. Cover and cook until all of the mussels have opened, 5 to 7 minutes. Remove the lid then add the parsley.
Preheat a grill pan over medium heat. Brush the bread slices with olive oil on both sides. Grill until toasted on both sides, 30 seconds per side.
Serve the mussels with a rustic piece of grilled bread.

Ingredients

1 tablespoon olive oil
1 small onion, thinly sliced
3 cloves garlic, thinly sliced
2 tablespoons unsalted butter
1/2 teaspoon chili flakes
2 pounds mussels, cleaned
1 cup Chardonnay
1 cup chicken stock
Kosher salt and freshly ground black pepper
1/4 cup finely chopped parsley
Crusty bread, brushed with olive oil and grilled, for serving

SUNNY'S GREEN GODDESS MUSSELS

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Sunny's Green Goddess Mussels image

Steps:

In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

GREEK MUSSEL AND POTATO STEW

Categories Soup/Stew Potato Shellfish Stew Quick & Easy Mussel Bon Appétit

Yield Serves 4

Number Of Ingredients 9

Greek Mussel and Potato Stew image

Steps:

Heat oil in heavy large saucepan over medium heat. Add onions and garlic; sauté until soft, about 7 minutes. Add potatoes, tomatoes and carrot. Reduce heat; simmer until thick, stirring often, about 12 minutes. Add water and parsley. Bring to simmer. Cover; cook until potatoes are tender, about 15 minutes. Season with salt and pepper.
Add mussels. Cover; simmer until mussels open, about 5 minutes. Discard any that do not open.

Ingredients

1/4 cup olive oil
2 medium onions, chopped
2 garlic cloves, thinly sliced
2 medium russet potatoes, peeled, cut into 1/2-inch cubes
3 medium tomatoes, peeled, seeded, diced
1 carrot, thinly sliced
1 1/4 cups water
3 tablespoons chopped fresh Italian parsley
20 mussels, scrubbed, debearded

More about "greek mussels recipes"

TAVERNA-STYLE MUSSELS SAGANAKI - PEPPERSCALE

Web Feb 23, 2021 2 yellow onions medium-sized, peeled and chopped into 1/8 inch dice 4 cloves garlic peeled and finely sliced 3 tablespoons olive oil 1 …
From pepperscale.com
5/5 (1)
Category Appetizer, Dinner
Author Mark Eardley
Calories 369 per serving

Set a good-size saucepan over medium heat and add the olive oil. Stir in the onions and the salt, drop the heat to low, cover the pan, and let the onions soften – but not color - for about 8 minutes with the occasional stir. Adding the salt early on helps this softening, and it also pulls out the onions’ flavor.
Now add the chilies, garlic, oregano, parsley, bay leaves, tomato paste, black pepper, and sugar. Stir well and let the mix cook on that low heat for another 5 minutes. Add the chopped round tomatoes and all their juice, stir well and let the pan come to a slow simmer. Then stir in the green pepper, cover the pan and let the mix cook for 5 minutes on that low heat. You’re aiming here for bell pepper to become just barely al dente.
Add the stock and turn the heat to high. As soon as the sauce begins to boil, drop the heat to low so you get a slow, rolling simmer in the pan.
Now gently stir in the frozen mussels and the cherry tomatoes. Let the pan come back to that rolling simmer and continue to cook for 3 minutes. Stir in the dill and remove from the heat. Check for saltiness and add more to your taste. Done.

Greek Mussels Recipes

SIMPLE STEAMED MUSSELS

SUNNY'S GREEN GODDESS MUSSELS

GREEK MUSSEL AND POTATO STEW

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