NEW ZEALAND GREEN MUSSELS RECIPE - (4.5/5)
Provided by garciamoss
Number Of Ingredients 10
Steps:
- Scrub muscles under cold running water. Using your fingers, pull out the beards that are visible between the shells. In an 8 quart Dutch oven combine 4 quarts (16 cups) cold water in 1/3 cup of the salt. Add muscles; soak for 15 minutes. Drain and rinse, discarding water. Repeat twice more. Preheat oven to 400°F. In a hot heavy-bottom roasting pan over medium heat cook bacon, shallots, and garlic until bacon is nearly crisp and shallots and garlic are tender; drain fat. Add the mussels, white wine, and 1 tablespoon of the butter to the pan; In a small microwave-safe bowl heat the remaining 1 tablespoon butter in the microwave on high heat for 30 to 60 seconds or until melted; stir in the breadcrumbs, parsley and the pinch of salt. Remove and discard the top shell of the mussels. Return the mussels to the roasting pan. Spoon a little of the breadcrumb mixture on top of each mussel. Place the roasting pan in the oven and bake for five minutes or until breadcrumbs are light brown. Keep an eye on the breadcrumbs as they may brown quickly. Remove from the oven. Drizzle reserved cooking liquid over the muscles to serve.
NEW ZEALAND GREEN MUSSELS RISOTTO
Provided by Marian Burros
Categories dinner, main course
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Scrub and clean mussels, rinsing them several times. Heat a thick frying pan until it is very hot. Add mussels and shake them over the high heat until they open. Discard any that do not open. Remove mussels, cool and shell, reserving any liquid.
- Heat oil in large pan; add parsley and garlic and saute until garlic begins to color. Add mussels along with the wine and cook over high heat until wine is almost completely evaporated. Add rice and stir over medium heat until rice begins to color. Season with pepper.
- Meanwhile, to the mussel liquid add enough chicken stock to make 3 to 3 1/2 cups. Heat. Add a cupful of hot stock to rice and cook over moderate heat, stirring often, until stock is absorbed. Add another cup and repeat procedure. Continue until all stock is used and rice is tender.
Nutrition Facts : @context http, Calories 1040, UnsaturatedFat 19 grams, Carbohydrate 113 grams, Fat 28 grams, Fiber 4 grams, Protein 67 grams, SaturatedFat 5 grams, Sodium 1779 milligrams, Sugar 7 grams
MUSSEL RISOTTO
I usually keep a good supply of arborio rice on hand for risotto, but on the day I first decided to make this I had just about run out. So I cooked up some short-grain brown rice and stirred it in toward the end of cooking, and what resulted was a wholesome mixed-grains risotto. You won't get the creaminess if you use all brown rice (and it will take forever), but if you want some whole grain, use the combination option.
Provided by Martha Rose Shulman
Categories dinner, main course
Time 45m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Clean the mussels. Inspect each one carefully and discard any that have opened (if some are partly open, tap them with your finger, and if they close back up they are O.K.) or have cracked shells. Place in a large bowl, fill the bowl with cold water and rinse several times, swishing the mussels around in the water, pouring out the water and refilling. Clean the shells, if necessary, with a brush or the end of one of the mussels, and pull out the beards - the hairy attachments emerging from the shells. Do not do this until just before cooking, or the mussels will die and spoil.
- Combine 1 cup of the wine and the 3 cups of water in a large pot or Dutch oven. Add the sliced onion, the crushed garlic cloves, the thyme and parsley sprigs, and the peppercorns and bring to a boil. Add the mussels, cover the pan and cook until the mussels have opened, about 4 minutes. Stir the mussels halfway through. Using tongs, transfer the mussels to a bowl, holding them over the pot first so any liquid in the shells will drain into the pot. Discard any that have not opened. When they are cool enough to handle, remove the mussels from their shells.
- Line a strainer with a double thickness of dampened cheesecloth, place over a saucepan and strain the broth from the mussels. Add more water or stock to make 6 cups if using 1 1/2 cups arborio rice. (You will have enough if using 1 cup arborio.) Bring to a simmer over medium-low heat. Taste and season as desired.
- Heat the olive oil over medium heat in a wide, heavy nonstick skillet or a wide, heavy saucepan. Add the finely chopped onion and the celery and a generous pinch of salt, and cook gently until the onion is just tender, about 3 minutes. Do not brown.
- Stir in the arborio rice and the minced garlic and stir until the grains separate and begin to crackle. Add the remaining 1/2 cup wine and stir until it is no longer visible in the pan. Add the tomatoes and saffron and cook, stirring, until the tomatoes have cooked down slightly and smell fragrant, about 5 minutes.
- Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice, and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. When the rice is just tender all the way through but still chewy, stir in the mussels and any juice that has accumulated in the bowl, the cooked brown rice, if using, and the peas. Taste now and adjust seasoning. Stir in another ladleful of stock and remove from the heat. The mixture should be creamy (add more stock if it isn't). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 620, UnsaturatedFat 7 grams, Carbohydrate 94 grams, Fat 10 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 2 grams, Sodium 1251 milligrams, Sugar 5 grams
MUSSELS, CLAMS AND SHRIMP WITH SAFFRON RISOTTO AND GREEN OLIVE RELISH
Categories Olive Rice Shellfish Sauté Dinner Seafood Clam Mussel Shrimp Saffron Fall Party Simmer Bon Appétit Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 15
Steps:
- Bring stock and saffron to simmer in medium saucepan. Remove from heat; cover to keep warm.
- Heat olive oil in heavy large pot over medium heat. Add shallots; sauté until tender, about 2 minutes. Add rice and garlic; stir 1 minute. Add white wine and stir until absorbed, about 2 minutes. Add 1/2 cup saffron stock and simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently until rice is cooked halfway, about 10 minutes. Add clam juice, mussels, littleneck clams, shrimp and chopped tomatoes. Cover and simmer until rice is tender, mussels and clams open, shrimp are cooked through and liquid is absorbed, about 10 minutes (discard any mussels and clams that do not open). Divide seafood and saffron risotto equally among 4 bowls. Sprinkle with sliced green onions. Garnish with lemon wedges. Serve, passing Green Olive Relish separately.
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