STEAMED MUSSELS WITH TARRAGON CREAM
Make and share this Steamed Mussels With Tarragon Cream recipe from Food.com.
Provided by hectorthebat
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Melt the butter in a large pan with a tight-fitting lid. Add the chopped carrot, onion, and celery, and cook over a medium heat for 8-10 minutes until softened. Add the garlic and cook for a further 2 minutes.
- Meanwhile, clean the mussels by rinsing them under the cold tap. Make sure all the shells are tightly closed and discard any that don't shut when tapped. Add the mussels to the pan with the white wine, cover, and bring to the boil. Turn down the heat and let the mussels steam away for 5-10 minutes, or until they've all opened. Discard any mussels that have remained closed.
- Stir through the cream, tarragon, lemon juice and add a couple of grinds of black pepper. Heat the mussels and sauce through and serve along with some crusty bread.
Nutrition Facts : Calories 658.4, Fat 23.5, SaturatedFat 9.7, Cholesterol 179, Sodium 1509.5, Carbohydrate 30.1, Fiber 1.9, Sugar 3.6, Protein 61.9
STEAMED MUSSELS IN TARRAGON DIJON EMULSION
Steps:
- Discard any mussels that have cracked or are damaged. Remove beards from mussels, and scrub each mussel under cold water. Rinse until water runs clear.
- Combine the wine, shallots, bay leaf, and thyme in a very large pot and bring to a slow simmer over medium heat.
- Add the mussels to pot, and turn heat up to high. When steam starts to escape from cover, reduce heat to medium. Shake pot to redistribute mussels, and cook for 5 to 10 minutes, or until mussels have opened. Remove from heat, remove mussels from liquid and discard any unopened mussels.
- Pass the broth through a fine sieve into another saucepan. Reduce liquid on high heat for 2 minutes. Remove from heat, and with a hand held blender add the olive oil, Dijon, and tarragon. Season with salt and pepper and spoon over mussels.
STEAMED MUSSELS WITH PASILLA PEPPER CREAM, SHALLOTS AND TARRAGON
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. Place the pasilla pepper on a pie tin and toast in preheated 400 degree oven for about 10 minutes. In a small saucepan, over medium heat, bring the cream to one short boil. Lightly crumble the pasilla pepper and add to warm cream along with paprika. Stir to combine, set aside to steep for about 20 minutes. Place the infused cream mixture into a blender and puree until smooth. Strain the mixture through a fine strainer, discard the pepper pulp and reserve the pepper cream. In a large acid resistant pot with a tight fitting lid, combine the shallots, garlic, wine and clam juice. Bring to a boil over high heat and reduce by half, about 10 minutes. Add the mussels. Cover the pot and cook over high heat until the mussels open, about 3 to 5 minutes. Stir in the pasilla cream, tarragon and chives. Serve in 4 individual bowls.
STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD
Steps:
- Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
- Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
- Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.
Nutrition Facts : Calories 502 calorie, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 79 milligrams, Sodium 874 milligrams, Carbohydrate 46 grams, Fiber 4 grams, Protein 35 grams, Sugar 3 grams
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
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
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
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
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
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