PENN COVE MUSSELS IN LEMON CREAM
Categories Milk/Cream Appetizer Quick & Easy Lemon Mussel Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2 as a first course
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
PENN COVE MUSSELS IN LEMON CREAM
Make and share this Penn Cove Mussels in Lemon Cream recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
- Seed tomatoes and cut into 1/4-inch dice.
- Cut lemon into 4 wedges.
- Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat.
- Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
- Add mussels and cook, stirring, 1 minute.
- Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
- Discard any unopened mussels.
- Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley.
- Serve mussels immediately.
- Serves 2 as a first course.
HERB AND LEMON BUTTER MUSSELS
Steps:
- Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
- Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
- Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
- Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
- Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.
PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD
Steps:
- In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.
MUSSELS IN LEMON CREAM
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
- Remove Mussels to serving dish. Discard any unopened mussels.
- In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
- Serve mussels immediately.
MUSSELS IN ROMESCO SAUCE
Romesco sauce, a piquant mixture of chilies, nuts, and tomatoes, is a typical seasoning for seafood in the Catalan province of Tarragona. Although fresh coriander is not an ingredient found in the traditional Spanish pantry, its flavor lends a nice touch to this dish.
Yield Serves 8 to 10 as part of a tapas buffet
Number Of Ingredients 14
Steps:
- In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes. Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins. Return chili flesh to reserved vinegar.
- In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain. Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden. Transfer bread to a cutting board and cut into cubes.
- In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden. Add garlic and cook, stirring, until garlic is pale golden. Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes. In a food processor purée mixture coarse and season with salt. Sauce may be made 1 week ahead and chilled, covered.
- In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil. Add mussels and boil gently, covered, 4 minutes, or until most are opened.
- Transfer mussels to a serving dish, discarding any unopened ones. Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels. Sprinkle mussels with coriander.
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