LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL
Make and share this Lager-Steamed Mussels With Mustard, Kielbasa and Dill recipe from Food.com.
Provided by januarybride
Categories Mussels
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large, deep pot, heat the olive oil. Add the kielbasa, shallot and sliced garlic, season lightly with salt and pepper and cook over high heat, stirring, until the garlic is softened and lightly browned, about 3 minutes.
- Add the mussels and cook, stirring, for 1 minute.
- Add the lager, cover and steam the mussels until they open, about 5 minutes.
- Remove from the heat. Using a slotted spoon, transfer the mussels to 4 deep bowls, discarding any mussels that do not open.
- Add the butter, mustard and dill to the broth, swirling and shaking the pot until the butter melts.
- Slowly pour the broth over the mussels, stopping before you reach the grit at the bottom of the pot.
Nutrition Facts : Calories 1078.9, Fat 65.7, SaturatedFat 17.2, Cholesterol 195.2, Sodium 6057.9, Carbohydrate 42.2, Fiber 12.3, Sugar 4.1, Protein 78
KIELBASA WITH MUSTARD DIP
Steps:
- Slice the kielbasa crosswise 1/2 inch thick diagonally. Heat 2 tablespoons olive oil in a medium (10 to 11-inch) sauté pan, add the kielbasa, and cook over medium-high heat for 5 to 6 minutes, turning occasionally, until the kielbasa is nicely browned on both sides.
- Meanwhile, in a medium bowl, whisk together the mayonnaise, Dijon mustard, whole-grain mustard, horseradish, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Serve the kielbasa hot from the pan with small wooden skewers and a dish of the mustard sauce on the side for dipping.
ALE-STEAMED MUSSELS WITH GARLIC AND MUSTARD
Looking for a sustainable, affordable seafood option back in a 2009 column, Melissa Clark landed on mussels. Here, she pairs them with a good ale, Dijon mustard, garlic, shallots and thyme for a quick weeknight dinner that's ready in 15 minutes. Just don't forget the baguette. You'll want it for soaking up all those juices.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 15m
Yield 2 servings
Number Of Ingredients 12
Steps:
- Rinse mussels under cold running water. If you see hairy clumps around the shell (called beards), use a sharp knife or your fingers to pull them off, then scrub shells well with a vegetable brush.
- In a soup pot with a tight-fitting cover, heat olive oil, then add thyme, garlic, shallots and a pinch of salt and pepper. Sauté until shallots and garlic are softened, 3 minutes. Pour in ale and bring to a simmer. Add mussels and cover pot. Let mussels steam, stirring once or twice, until they open, 5 to 10 minutes. Use a slotted spoon to transfer mussels to bowls. Discard any that have not opened.
- Add butter, herbs and mustard to pan juices and bring to a boil. Whisk until butter melts, then taste and correct seasonings (add more butter if liquid tastes bitter). Pour over mussels and serve with bread for sopping up juices.
Nutrition Facts : @context http, Calories 669, UnsaturatedFat 14 grams, Carbohydrate 38 grams, Fat 29 grams, Fiber 4 grams, Protein 58 grams, SaturatedFat 10 grams, Sodium 1534 milligrams, Sugar 6 grams, TransFat 0 grams
MUSSELS STEAMED IN BEER WITH CRèME FRAîCHE, HERBS, AND PARMESAN CROUTONS
Provided by Mathieu Palombino
Categories Bread Beer Milk/Cream Herb Dinner Parmesan Seafood Mussel Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F. Combine bread cubes, Parmesan, and oil in medium bowl; sprinkle with salt and toss to coat. Spread bread cubes evenly on rimmed baking sheet. Bake until bread cubes are crisp and golden around edges, about 15 minutes. Remove from oven and cool.
- Mix parsley, chives, tarragon, and chervil, if desired, in small bowl. Whisk crème fraîche and both mustards in another small bowl to blend; set aside.
- Melt butter in extra-large pot with lid over high heat. Add garlic and thyme; stir 1 minute. Add mussels, tomatoes, and green onions. Pour beer over, then add crème fraîche mixture; sprinkle with freshly ground black pepper. Cover tightly with lid and cook until steam appears, about 3 minutes. Add half of fresh herb mixture and stir until mussels and herbs are gently mixed. Cover tightly with lid again and cook until mussels open, 4 to 5 minutes (discard any mussels that do not open).
- Using slotted spoon, divide mussels among 6 bowls. Season mussel juices lightly with salt and pepper, then pour juices over each serving. Sprinkle each serving with Parmesan croutons and remaining herb mixture and serve.
- * Available at most supermarkets and at specialty foods stores.
MUSSELS IN LAGER
Categories Beer Steam Quick & Easy Mussel Gourmet
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 15
Steps:
- Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
More about "lager steamed mussels with mustard kielbasa and dill recipes"
TARRAGON STEAMED MUSSELS - BIG FLAVORS FROM A TINY …
From bigflavorstinykitchen.com
LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL
From fishofsea.blogspot.com
LAGER STEAMED MUSSELS | RECIPE | STEAMED MUSSELS, MUSSELS, RECIPES
From pinterest.ca
STEAMED MUSSELS WITH WHEAT BEER AND BASIL - NERDS WITH KNIVES
From nerdswithknives.com
LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL RECIPE
From pinterest.com
LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA AND DILL RECIPE FOR ...
From fertilitychef.com
LAGER STEAMED MUSSELS - TRAVEL PORTUGAL BLOG
From travelportugal.blog
LAGER-STEAMED MUSSELS WITH MUSTARD, KIELBASA, - RECIPEBRIDGE
From recipebridge.com
LAGER STEAMED MUSSELS WITH MUSTARD KIELBASA AND DILL RECIPES
From tfrecipes.com
STEAMED MUSSELS IN RED SAUCE - FOOD & WINE
From foodandwine.com
LAGER-STEAMED MUSSELS WITH KIELBASA - HOMEBREW TALK
From homebrewtalk.com
STEAMED MUSSELS WITH MUSTARD AND DILL RECIPE | STEAM
From hannaford.com
STEAMED MUSSELS IN A CREAM SAUCE WITH FRESH DILL
From centraldairies.com
STEAMED MUSSELS IN WHITE WINE BROTH | THE …
From themediterraneandish.com
SEARCHABLE RECIPE DATABASE - LAGER-STEAMED MUSSELS WITH …
From directaccessrecipes.com
MUSSELS IN LAGER RECIPE | CDKITCHEN.COM
From cdkitchen.com
STEAMED MUSSELS WITH TOMATO-AND-GARLIC BROTH RECIPE | RECIPE
From pinterest.co.uk
BEER STEAMED MUSSELS | HY-VEE
From hy-vee.com
You'll also love