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.
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
Provided by Food Network
Yield 4 servings
Number Of Ingredients 9
Steps:
- Clean mussels by scrubbing their shells with a brush while rinsing under cold running water. If necessary, use a paring knife to tug and cut out weedy "beards" coming out of the bottom of the shells. Pick through mussels and discard any with broken or open shells that won't close when you tap them. Heat a large, dry skillet over medium-high heat. Add mussels, shallot, garlic and tomatoes and stir to combine. Cook for two minutes and then add beer and continue cooking and stirring until shells open, about another four minutes.
- Transfer mussels to serving bowls with a slotted spoon and continue to simmer liquid to reduce it slightly, scraping up any bits stuck to the bottom of the pan with a wooden spoon. Remove pan from heat and swirl in butter. Stir in chervil or tarragon if using. Pour broth over mussels, sprinkle pretzel crumbs over each portion (if using) and serve immediately.
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
SPICY STEAMED MUSSELS
Steps:
- Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
- Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
- Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
- Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
- Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.
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.
MUSSELS STEAMED IN SPICED BEER
Categories Beer Appetizer Steam Quick & Easy Lemon Mussel Clove Gourmet Fat Free Sugar Conscious Kidney Friendly Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6 as a first course
Number Of Ingredients 10
Steps:
- In a kettle bring the beer to a boil with the bay leaves, the cloves, the coriander seeds, the mustard seeds, the cayenne, the salt, and the lemon wedges and boil the mixture, covered partially, for two minutes. Add the mussels, steam them, covered, over moderately high heat, stirring once or twice, for 4 to 7 minutes, or until they are opened, and discard any unopened ones. Serve the mussels sprinkled with the parsley.
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5-INGREDIENT STEAMED BEER MUSSELS - COOKING FOR KEEPS
From cookingforkeeps.com
4/5 (1)Total Time 25 minsCategory AppetizerCalories 147 per serving
- Clean the mussels. Remove the fuzzy piece called the beard that’s sticking out of the shell. Not all mussels have them, but most have something you can remove. Do your best to get it all off. Next, take a gentle brush, such as an old toothbrush, and very quickly try to get any grime or residual gunk off. Put them in a colander and rinse with cold water. Do not submerge them in water, this could kill them!
- Heat a large dutch oven or pot to a medium heat. Add butter. Once butter melts, add garlic. Cook garlic until slightly softened, about 2 minutes. Pour in beer. Bring the mixture to a boil, and then reduce to a simmer. Simmer until reduced by about half, 5-6 minutes.
- Add in cream, and again simmer for 2-3 minutes. Season with a pinch of salt. Add in mussels and give them a stir. Cover the pot with a lid, reduce the heat to medium-low, and let the mussels steam until the shells pop open. This takes about 5-7 minutes. Discard any shells that have not opened.
- To serve. Take all the mussels out of the pot, and put them in the serving dish.Use a slotted spoon to get all the garlic pieces out. Scatter all the garlic in the mussel shells and then pour the broth on top. This way, each mussel has a generous amount of garlic and it’s not all stuck at the bottom. If desired, garnish with chopped parsley.
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