MUSSELS ON THE HALF SHELL
I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.
Provided by Paja9203
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Thaw the mussels.
- Drain them well, squeezing out extra liquid from the mussels.
- Put them on a cookie sheet.
- In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
- Squeeze the lemon over the mussels.
- Put the bread crumb mixture equally on the mussels and press down a little.
- Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
- Serve and enjoy!
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE
Categories Egg Herb Appetizer Steam Low Carb Quick & Easy Mussel White Wine Capers Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
- Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
- Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.
PASTA WITH MUSSELS IN TOMATO SAUCE
Semolina linguine is a traditional and wonderful pasta to use. But you can make the dish with whole-wheat or gluten-free pasta; both are getting better and better. Look for a flat noodle like tagliatelle, fettuccine or linguine. If you use whole-wheat or gluten-free pasta, make sure not to overcook it. My rule of thumb is to check for doneness a minute before the suggested cooking time on the package; noodles should be cooked al dente.
Provided by Martha Rose Shulman
Categories dinner, lunch, pastas, main course
Time 50m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Pulse tomatoes with juices in food processor just a few times to break down into a coarse purée; set aside. Bring large pot of water to boil for pasta.
- Meanwhile, in a wide skillet or saucepan with lid, combine crushed garlic clove and shallot with white wine. Bring to a boil and add mussels. Cover and cook, shaking pan from time to time, 2 to 4 minutes, or until mussels open up. Check mussels after 2 minutes; transfer open mussels to a bowl using tongs. Cover pan again, wait another minute, and repeat until all mussels have opened.
- Leave mussels to cool in bowl until easily removed from shells. Remove half from shells and leave other half intact. Taste a mussel; if it is sandy, give them all a very quick rinse and drain in a colander. Transfer to a bowl and keep covered while you make tomato sauce.
- Place a strainer over another bowl, line with cheesecloth and strain the liquid in the pan into bowl. Reserve 1/2 cup. Rinse and dry pan.
- Heat olive oil over medium heat in pan and add minced garlic and red pepper flakes. Cook, stirring, just until fragrant, about 30 seconds to 1 minute. Add tomatoes, thyme or marjoram (or both), and sugar.
- Turn heat up to medium-high and cook, stirring often, 5 to 10 minutes, until tomatoes have cooked down slightly. Add 1/2 cup broth from mussels, stir together and bring to a simmer. Taste and add salt as needed (you may not need to add any). Tip all mussels, shelled and unshelled, into sauce, cover and turn heat to very low or remove from heat if not serving right away. Keep warm while you cook pasta.
- Warm a large bowl for the pasta. When water for pasta comes to a rolling boil, salt generously and add pasta. Cook al dente, following the directions on the package. Drain and toss in the warm bowl with tomato sauce, mussels and parsley. Serve right away.
Nutrition Facts : @context http, Calories 626, UnsaturatedFat 9 grams, Carbohydrate 80 grams, Fat 13 grams, Fiber 5 grams, Protein 40 grams, SaturatedFat 2 grams, Sodium 1095 milligrams, Sugar 6 grams
More about "mussels on the half shell with ravigote sauce recipes"
MUSSELS WITH RAVIGOTE SAUCE RECIPE - THE WASHINGTON …
From washingtonpost.com
Cuisine FrenchCategory Main CourseServings 3Calories 440 per serving
COLD MUSSELS ON A HALF SHELL | RICARDO - RICARDO CUISINE
From ricardocuisine.com
Total Time 28 minsCalories 45 per serving
RAVIGOTE SAUCE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
JOANIE'S MOULES RAVIGOTE RECIPE ON FOOD52
From food52.com
Cuisine FrenchCategory AppetizerServings 6-8
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE - CDKITCHEN
From cdkitchen.com
Servings 6Total Time 2 hrs
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
HALF SHELL MUSSELS IN WHITE WINE - BRADLEY'S FISH
From bradleysfish.com
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE- WIKIFOODHUB
From wikifoodhub.com
FOODCOMBO
RECIPE: MUSSELS WITH SAUCE RAVIGOTE | THE WEST AUSTRALIAN
From thewest.com.au
CHILLED MUSSELS ON THE HALF SHELL WITH MIGNONETTE SAUCE
From canadianliving.com
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
THE DAILY MEAL
MUSSELS ON THE HALF SHELL - PRINCE EDWARD ISLAND SEAFOOD
From princeedwardislandseafood.com
MUSSELS ON THE HALF-SHELL WITH RAVIGOTE SAUCE RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
MUSSELS RAVIGOTE SAUCE & MUSSELS ON HALF SHELL
From bodybuilding.com
MUSSELS RAVIGOTE FROM NEW YORK TIMES MENU COOKBOOK BY CRAIG …
From app.ckbk.com
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE RECIPES RECIPE
From alicerecipes.com
You'll also love