MUSSELS STEAMED IN BEER RECIPE BY TASTY
Here's what you need: vegetable oil, large white onion, garlic, jalapeño, ground cumin, ground coriander, chili powder, vine-ripe tomatoes, kosher salt, freshly ground black pepper, light mexican beer, mussels, fresh cilantro leaves, lime wedge, bolillo bread
Provided by Jordan Kenna
Categories Dinner
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pot over high heat and swirl to evenly coat. Add the onion, garlic, and jalapeño. Cook, stirring, until softened, 4 minutes.
- Add the cumin, coriander, and chili powder. Cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes, season with salt and pepper. Cook, stirring, until softened and their liquid is almost evaporated, 4 minutes.
- Pour in the beer and bring to a boil.
- Add the mussels, immediately cover the pot, and cook, occasionally shaking the pot, until all mussels are opened, 6 minutes.
- Sprinkle the mussels with the chopped cilantro leaves, then divide among 4 bowls.
- Garnish with whole cilantro leaves and serve the mussels while hot with lime wedges for squeezing and bread for soaking up the cooking broth.
- Enjoy!
Nutrition Facts : Calories 1375 calories, Carbohydrate 186 grams, Fat 27 grams, Fiber 8 grams, Protein 88 grams, Sugar 19 grams
BEER-STEAMED MUSSELS WITH CHORIZO
Steps:
- Heat oil in Dutch oven over medium. Cook chorizo, onion, chopped garlic, cumin, and salt, stirring frequently to break up chorizo, until onions are softened and chorizo is cooked through, about 10 minutes. Add beer and butter; increase heat to medium-high and bring to a boil. Cook 1 minute to reduce slightly. Add mussels, cover, and cook until mussels open, 5-8 minutes; discard any mussels that do not open.
- Spoon mussels into bowls. Ladle brothy chorizo mixture over. Top with cilantro, then hot sauce, if using. Rub bread with cut side of garlic clove, if using, and serve alongside.
EASY "6" INGREDIENT STEAMED MUSSELS IN BEER
Now this also works with clams as well, but my favorite is mussels. This is so easy and quick to make. It is a wonderful starter dish or even a main course. Just make sure to have some crusty bread to go with it. My favorite is slice your baguette in half and drizzle with olive oil and toast. Rub it with fresh garlic and a slice of tomato for a wonderful fresh flavor. Just a Note: I didn't count the olive oil to saute the vegetables in or the salt and pepper in the six ingredients. It is still very very easy and absolutely delicious. These amounts work good for 1-1 1/2 lbs. Just double each of the ingredients if you are using more mussels.
Provided by SarasotaCook
Categories Mussels
Time 20m
Yield 4-6 Servings as an appetizer, 2-3 as a main couse, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Base -- In a medium wide saute pan, add the olive oil and bring to medium high heat. Add the onion and garlic and saute a couple of minutes.
- If you like a little heat, add a pinch of red pepper flakes, this is completely optional.
- Mussels -- One NOTE: Very important. Rinse the mussels well in cold water in a collander. Make sure that any opened mussels you tap a couple of times and if they do not close, they are BAD (dead) and make sure to toss those out.
- Add the beer and mussels to the pan and reduce the heat to medium and cover. Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well.
- Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato. Just cut a tomato in half and rub over the bread. It has amazing flavor. The broth and onions in the broth are a great topping to the bread with. ENJOY! This very simple easy dish.
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 IN MEXICAN BEER
Rachael Ray Recipe: Simple, delish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
Provided by aimee.reilly64
Categories Mussels
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a deep skillet with a cover pre-heated over medium-high heat, add oil, garlic, onion and jalapeño. Season with salt and sauté for two minutes.
- Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook three minutes or until mussels open. Remove from heat and spoon sauce down into shells.
- Garnish with parsley or cilantro. Serve immediately from the pan.
Nutrition Facts : Calories 221.3, Fat 9.7, SaturatedFat 1.5, Cholesterol 33.6, Sodium 616.6, Carbohydrate 15.5, Fiber 1.9, Sugar 4.8, Protein 15.7
SPICY MUSSELS WITH MEXICAN SEASONINGS
Provided by Florence Fabricant
Categories dinner, one pot, appetizer, main course
Time 50m
Yield 4 main-course servings; 6 to 8 appetizer servings
Number Of Ingredients 10
Steps:
- Scrub and debeard the mussels.
- In a saucepan large enough to hold the mussels with room to spare heat three tablespoons of the oil. Add the onion, scallions and garlic and saute over low heat until tender.
- Add the tomatoes and jalapeno peppers and bring to a simmer. Stir in the mussels and add the wine. Return to a simmer, cover and cook over medium heat until the mussels have opened, about 10 minutes.
- Remove the mussels to individual bowls, discarding any that have not opened. Add the lime juice and coriander to the sauce, pour over the mussels and serve.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 16 grams, Carbohydrate 30 grams, Fat 24 grams, Fiber 3 grams, Protein 56 grams, SaturatedFat 4 grams, Sodium 1313 milligrams, Sugar 6 grams
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