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.
ISLAND MUSSELS WITH WILD MUSHROOMS AND CREAM
I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!!
Provided by Chef mariajane
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub mussels gently but thoroughly in cool, running water; remove the beard by pulling with a quick yank or cutting close to the shell with scissors.
- In a large pot or kettle, melt butter;' add onion and mushrooms, and sauté 2-3 minutes, until softened. Add mussels and cream; cover and cook until mussels open, about 5 minutes. Discard any mussels that do not open. Spoon mussels and sauce into 4 individual serving dishes.
Nutrition Facts : Calories 605.1, Fat 30.5, SaturatedFat 14.6, Cholesterol 189.8, Sodium 1388, Carbohydrate 23.6, Fiber 0.7, Sugar 2.1, Protein 56.7
STEAMED MUSSELS WITH GARLIC AND PARSLEY
This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.
Provided by David Tanis
Categories easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
- Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
- Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.
Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams
CREAMY MUSSELS
Prepare these Creamy Mussels when you're in the mood for delicious seafood. These homemade Creamy Mussels are ready to serve in just 30 minutes.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 8 servings.
Number Of Ingredients 9
Steps:
- Place mussels and fish stock in large heavy saucepan or Dutch oven; cover. Cook on high heat 7 min. or until mussel shells open. Discard any unopened shells. Strain mussels, reserving the liquid in small bowl. Place mussels in separate bowl. Cover mussels and reserved liquid to keep warm; set aside.
- Melt butter in same saucepan on medium heat. Add mushrooms and garlic; cook 5 min., stirring constantly. Add flour; stir with wire whisk until well blended. Gradually add reserved mussel liquid, stirring until well blended after each addition. Reduce heat to medium-low.
- Add sour cream and lemon juice; mix well. Add mussels; cook until heated through, stirring occasionally. (Do not boil.) Sprinkle with parsley just before serving.
Nutrition Facts : Calories 230, Fat 14 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 70 mg, Sodium 430 mg, Carbohydrate 9 g, Fiber 0 g, Sugar 1 g, Protein 16 g
BAKED MUSSELS WITH MUSHROOMS AND BACON
A great hors-d'oeuvre or first course served with a small salad. Make ahead and reheat for 5 minutes in a 350ºF (180ºC) oven. Delicious! From Food and Drink.
Provided by Leslie
Categories Mussels
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400ºF (200ºC).
- Put mussels, pilsner and cream in a large pot, cover with a lid, bring to a boil and steam for 2 to 3 minutes, or until mussels have opened.
- Remove from heat and drain, reserving cooking liquid in a bowl and discarding any mussels whose shells remain closed.
- Strain cooking liquid through a fine sieve, place in a pan and boil for 5 minutes or until thickened. Reserve for sauce.
- Remove mussels from shells, separate top and bottom halves of shells, discarding top halves. Reserve remaining shells and mussels separately.
- Melt butter over high heat in a large skillet. Sauté shallots, smoked bacon and mushrooms for 3 minutes, or until bacon is cooked and vegetables are soft.
- Combine vegetable mixture with reserved mussels, reduced cooking liquid and chopped parsley.
- Spoon mussels and mixture into reserved mussel shells. Place in a baking dish, top with grated cheese (at this point you can refrigerate for up to 24 hours until ready to serve) and bake for 5 minutes or until cheese is melted and mussels are warmed through.
- Season with salt and pepper to taste.
Nutrition Facts : Calories 598.7, Fat 41.3, SaturatedFat 23.5, Cholesterol 191.8, Sodium 935.2, Carbohydrate 15.1, Fiber 0.1, Sugar 0.5, Protein 35.9
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