Mussels With Garlic Butter Recipes

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MUSSELS WITH GARLIC BUTTER

For Mussels, Garlic butter is a perfect partner for the shellfish in this easy starter. Pass a basket of soda bread to mop all the juices.

Categories     Dairy     Garlic     Shellfish     Appetizer     Sauté     Quick & Easy     Low/No Sugar     Wheat/Gluten-Free     Mussel     Bon Appétit     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 6

Number Of Ingredients 7



Mussels with Garlic Butter image

Steps:

  • Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid. Transfer mussels to bowl; discard any that do not open. Tent bowl with foil.
  • Melt butter in same Dutch oven over medium-high heat. Add shallots and garlic and sauté until tender, about 3 minutes. Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil. Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.

3 pounds fresh mussels, scrubbed debearded
10 tablespoons (1 1/4 sticks) butter
3/4 cup finely chopped shallots
6 large garlic cloves, minced
4 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
1 teaspoon grated lemon peel

MUSSELS IN GARLIC BUTTER

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.

Provided by Tisme

Categories     Mussels

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9



Mussels in Garlic Butter image

Steps:

  • Cream the butter with the garlic and parsley in a bowl and set aside.
  • Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
  • Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
  • Dot generously with the garlic butter and grill until the butter has melted.
  • Serve the mussles on their own or in the wine broth.

125 g butter, cubed
2 garlic cloves, crushed
1/4 cup parsley, finely chopped
2 dozen mussels, washed & beards removed
1/4 cup shallot, chopped
2 sprigs thyme
1 bay leaf
1/4 teaspoon salt (optional)
1 cup dry white wine

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



Broiled Mussels With Garlicky Herb Butter image

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

1/2 cup parsley leaves
2 large garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 tablespoons unsalted butter, softened
1/4 cup plus 1 1/2 tablespoons Pernod or pastis
2 pounds mussels, scrubbed
1/3 cup bread crumbs

MUSSELS IN WHITE WINE AND GARLIC

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Provided by kyle martin

Categories     Lunch/Snacks

Time 25m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 7



Mussels in White Wine and Garlic image

Steps:

  • Rinse and scrub mussels under cold water.
  • Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.
  • In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.
  • Simmer 5 minutes.
  • Add mussels, cover, and increase heat to high.
  • Cook until all mussels are open, about 5 minutes.
  • Stir in herbs and butter.
  • Remove from heat.
  • Divide mussels and broth among four bowls.
  • Serve immediately.

4 lbs live mussels
2 cups dry white wine
4 large shallots, finely chopped
4 garlic cloves, finely chopped
1/2 teaspoon salt
1/3 cup mixed fresh herbs (such as flat-leaf parsley,chervil,or basil,chopped)
6 tablespoons butter, cut into pieces

STEAMED MUSSELS WITH GARLIC AND PARSLEY

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories     easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7



Steamed Mussels With Garlic and Parsley image

Steps:

  • Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
  • Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
  • Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

MUSSELS WITH WHITE WINE AND BUTTER

In this classic French recipe, the juices released by the mussels help create a flavorful sauce that is perfect for sopping up with a piece of crusty bread.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 9



Mussels with White Wine and Butter image

Steps:

  • Right before cooking, scrub mussels with a stiff sponge or brush under cold running water. (If the "beards" are still attached, trim them with a knife.)
  • While cleaning mussels, discard ones with broken shells. Lightly tap the hinge end of any open shells on a work surface. Discard those that don't close.
  • In a large pot with a lid, melt 1 tablespoon butter over medium-high. Add shallot and garlic. Cook, stirring, until fragrant, 1 minute.
  • Add white wine and chicken broth. Bring to a simmer over high.
  • Add mussels; stir to combine. Cover, reduce heat to medium-high, and cook until mussels open, 5 minutes, stirring once. Discard unopened mussels.
  • Season with salt and pepper. Remove from heat; stir in parsley and remaining butter until butter is melted. Serve with crusty bread.

Nutrition Facts : Calories 400 g, Fat 16 g, Protein 42 g

3 pounds mussels
3 tablespoons unsalted butter
1 shallot, cut into thin rings
2 garlic cloves, minced
1/2 cup white wine
3/4 cup low-sodium chicken broth
Coarse salt and ground pepper
3 tablespoons chopped fresh parsley
Crusty bread, for serving

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Top Asked Questions

How to make garlic mussels?
directions Cream the butter with the garlic and parsley in a bowl and set aside. Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
How long do you cook mussels in the oven?
How long does it take to cook mussels?Rinse and stir mussels under cold running fresh water. …Place enough liquid in an empty pot to cover the bottom.Turn on the element to high.Add the mussels to the pot and cover with the lid. …Cooking will take 5 to 7 minutes depending on the strength of heat, how much liquid you use, and the amount of mussels.
Are cooked mussels safe to eat?
The answer is yes. Mussels are edible leftover because they’re cooked and have been eaten. Mussels that have been cooked should not be reheated in the microwave as they are prone to becoming rubbery and overcooked when heated up again, which will remove any of the moisture or flavors left behind from cooking them.9 Sept 2021
How do you cook mussel?
What you can do are:Add some water to a pot, just enough to cover the meatSet on high heat, let them cook for about 5 to 7 minutes, and add some garlic and olive oil nearing the end of the cooking process. ...Once the steam comes out of your pot for 15 seconds, you will have an incredible flavor with perfect mussel texture.

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