Spicy Mussels In White Wine Sauce Recipes

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.

Steps:

• Make Lemon Butter Sauce as follows:.
• Melt 4 tbsp of the butter over low heat.
• When melted, remove from heat and set aside for several minutes to allow the milk solids to settle to the bottom.
• Skim the clear (clarified) butter from the top and discard sediment. (This can be done ahead.).
• Now make the sauce for the Mussels:.
• Heat clarified butter.
• Add onion and garlic and saute until transparent.
• Add lemon juice and white wine and season to taste with salt and pepper. Simmer 2 to 3 minutes to reduce liquid.
• Remove from heat and swirl in remaining 2 tablespoons cold butter until sauce is smooth and emulsified.
• Soak mussels in cold water for several minutes, then scrub with a stiff brush and remove "beard" (the little tuft of fibers protruding from the shell), either with a sharp knife or by pulling on it with a damp cloth.
• Rinse mussels again in cold water.
• Heat olive oil in a 10-inch skillet; add mussels.
• Cover with another 10-inch skillet or lid and cook until shells begin to open, about 2 minutes.
• Remove top and add onion and garlic and toss.
• Cover pan again and cook for 1 minute.
• Remove top and add pernod, basil, lemon juice and lemon butter sauce.
• Return to flame for 30 to 45 seconds with top off skillet.
• Discard any mussels that did not open.
• Serve warm in a deep bowl.
• ENJOY!

Steps:

• Heat grill to high.
• Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
• Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
• Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.

Steps:

• Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.

Steps:

• Heat oil in heavy large pot over medium-high heat.
• Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes.
• Add wine, lemon slices and 1/4 cup parsley; bring to boil.
• Add mussels.
• Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open.
• Using slotted spoon, transfer mussels to large shallow bowl.
• Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper.
• Pour broth over mussels.
• Sprinkle tomatoes and remaining parsley over.