HOMEMADE ITALIAN BREADCRUMBS
Provided by Alton Brown
Time 35m
Yield 3 to 4 cups
Number Of Ingredients 4
Steps:
- Preheat the oven to 300 degrees F.
- Place all of the ingredients into a blender carafe, cover and pulse until coarse crumbs form, about 2 minutes. Spread the crumbs evenly on 2 half sheet pans and bake until the crumbs just begin to brown and are crisp, about 5 minutes. Cool the crumbs on the pans for 15 to 20 minutes, and then transfer to an airtight container and store at room temperature for up to 2 weeks.
MUSSELS WITH HERBED BREAD CRUMBS
Steps:
- Preheat oven to 450°F.
- Stir together bread crumbs, oil, cheese, garlic, oregano, red pepper flakes, and table salt.
- Scrub reserved shells inside and out and dry thoroughly. Spread kosher salt about 1/4 inch deep in a large shallow (1-inch-deep) baking pan and nestle shells in salt to keep them level. Return shucked mussels to shells and top each with about 1 teaspoon bread crumb mixture.
- Bake mussels in middle of oven until crumbs are golden brown and crisp, about 7 minutes.
- Cool slightly and brush salt from bottoms of mussel shells before serving.
STEAMED MUSSELS WITH CRUSTY BREAD
Steps:
- Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
- Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
- Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
BROILED MUSSELS WITH GARLICKY HERB BUTTER
Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.
Provided by Melissa Clark
Categories appetizer
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams
MUSSELS WITH BASIL CREAM
Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
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.
SPICY STEAMED MUSSELS WITH GARLIC BREAD
Provided by Mario Batali
Yield Serves 4
Number Of Ingredients 12
Steps:
- Brush 1 teaspoon oil onto each slice of bread. Toast until brown and crisp. Rub both sides (one side if using baguette) with whole garlic. Cut bread in half on the diagonal. Heat remaining 2 tablespoon oil in a large skillet over medium-high heat. Cook sliced garlic, scallions and salt, stirring occasionally, until scallions and garlic color slightly, about 5 minutes. Add mussels, tomato puree, wine and pepper flakes. Bring to a boil. Reduce heat to medium, cover and cook until mussels open, 1 to 2 minutes. (Discard any mussels that don't open.) Uncover pan and add herbs; toss to combine. Divide mussels evenly among 4 bowls and spoon broth over them. Serve each with toast.
BARBECUED MUSSELS
Serve this rustic take on moules marinière in its foil package fresh from the barbecue. Partner the mussels with crusty bread to mop up the creamy sauce
Provided by Ellie Silcock
Categories Lunch, Main course
Time 20m
Number Of Ingredients 8
Steps:
- Mix the butter and garlic with a big pinch of salt. Heat the barbecue until the coals are ashy white. Lay a sheet of tin foil about 60cm long on the kitchen counter, put another sheet of the same size on top, then add a third sheet about 30cm long across the middle of the other sheets to make a cross shape. Spread the shallots in the middle of the foil, pile the mussels on top, dot the garlic butter all over, then scatter over half the parsley. Season, then fold the foil in at the sides to create an oval bowl shape.
- Pour the wine into the foil bowl and then seal it by scrunching the foil together at the top. Make sure that it's well sealed so that the mussels can steam - use an extra sheet of foil to wrap the whole parcel if necessary. Carefully place the parcel on the barbecue coals and cook for 10 mins. Open the parcel and check the mussels have opened up. Hot steam will billow out, so be careful. Pour in the cream, cover (if your barbecue has a lid) and allow to cook for a few mins longer, so the smoky scents of the barbecue can get in.
- Sprinkle with the remaining parsley and serve with warm crusty bread.
Nutrition Facts : Calories 629 calories, Fat 51 grams fat, SaturatedFat 30 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 27 grams protein, Sodium 1.9 milligram of sodium
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- In a small bowl, mix the bread crumbs, parsley, and garlic. Season with salt and a few grindings black pepper. Drizzle with about 2 tablespoons olive oil and mix until the bread crumbs are thoroughly moistened.
- Dump the mussels in a large skillet. Cover the skillet and place it over high heat, shaking often, until the mussels start to open. As the mussels open, transfer them to a roasting pan or rimmed baking sheet. (Because the mussels will be baked, they need be heated just long enough to force the shells open.) Snap off the top shells and arrange the mussels so they support each other evenly rather than tilt to one side.
- Drizzle any cooking liquid from the pan over the mussels and into the shells. Spoon the seasoned bread crumbs over the mussels, packing them gently into the shells with the back of the spoon. Drizzle the mussels with a little more olive oil.
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