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| Garlic & Herb Steamed Mussels |
1 cup white wine
1 tablespoon lemon juice
2 tablespoons thyme, fresh
1 piece bay leaf
2 teaspoons parsley, fresh
1 tablespoon olive oil
6 medium garlic cloves, minced
1 tablespoon tarragon, fresh
2 pounds mussels
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1. Scrub the mussels and remove beards. Chop herbs.
2. Combine wine, olive oil, lemon juice, garlic, thyme, tarragon, and bay leaf in a large pot and bring to a boil over medium high heat. Reduce to a simmer and cook for 10 minutes.
3. Bring back to a boil and add the mussels, cover and cook, shaking the pot once or twice, until all the mussels have opened, about 3 to 5 minutes.
4. Divide the mussels among 4 soup bowls. Ladle some of the broth over the mussels and sprinkle with additional chopped thyme and parsley. Serve immediately with crusty bread.
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| Linguine with Mussels |
2 teaspoons olive oil
1/2 cup chopped fennel bulb
1/2 cup onion, finely chopped
2 cloves garlic , minced
1 cup diced tomato
1 cup dry vermouth
3 tablespoons chopped fresh parsley
1 tablespoon tomato paste
1 teaspoon fresh thyme leaves
1/4 teaspoon salt
1/8 teaspoon ground red pepper
28 fresh mussels, scrubbed, and debearded
2 tablespoons water
2 teaspoons cornstarch
2 cups hot cooked linguine
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Heat the olive oil in a large nonstick skillet over medium heat. Add fennel, onion, and garlic; sauté 5 minutes.
Add tomato and next 6 ingredients (tomato through pepper); bring to a boil. Add mussels; cover and cook 3 minutes or until shells open.
Remove the skillet from heat, and discard any unopened shells. Let mussels cool.
Reserve 10 shells with meat intact. Remove the meat from remaining shells, and add meat to tomato mixture; discard shells. Combine water and cornstarch; add to tomato mixture. Bring to a boil over medium heat, and cook 2 minutes, stirring constantly. |
| Mussels in Lemon Cream |
2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium size fresh ripe tomatoes
1 lemon (or more to taste)
2 pounds mussels
1/2 cup dry white wine
3/4 cup heavy cream
Garnish: diced seeded tomato and finely chopped fresh parsley leaves
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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 if not debearded already.
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. |
| Mussels Marinara |
1 cup dry white wine
2 tablespoon chopped fresh garlic
8 oz. can diced tomatoes with juice
1 teaspoon salt
¼ teaspoon white pepper
½ cup loosely packed, chopped fresh basil
2 tablespoons chopped fresh parsley
2 dozen mussels - scrubbed, rinsed
pasta of your choice - prepared as directed |
| In a large saucepan, combine all ingredients except mussels and pasta. Bring to a boil, then add mussels. Cover and simmer for 6-8 minutes until all mussels have opened. Uncover and simmer additional 2 minutes. Serve over warm pasta. |
| Cozze in Bianco (mussels in lemon butter sauce) |
4 cups mussels
2 tablespoons extra virgin olive oil
2 tablespoons chopped yellow onion
2 tablespoons chopped garlic
2 tablespoons Pernod or other anise/licorice-flavored liqueur
1 tablespoon chopped fresh basil
½ lemon - juice of
¾ cup Lemon Butter Sauce (see below) |
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water. Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes. Add onion and garlic; toss to mix; cook, covered, for 1 minute. Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds. Discard any mussels that did not open. Serve in a deep bowl.
Lemon Butter Sauce:
¼ cup real butter
2 tablespoons minced yellow onion
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
Kosher salt and white pepper - to taste
2 tablespoons cold butter
Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment. Sauté onion and garlic in 2 tablespoons of the clarified butter until transparent. Stir in lemon juice and white wine and season salt and pepper. Simmer 2-3 minutes to reduce liquid. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.
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| Mussels à la Brussels |
Serves 4 to 6
1/4 cup butter or margarine
Salt and pepper to taste
1/4 cup flour
2 cups cooked and
drained mussel meat
1 tablespoon chopped parsley
1 cup Italian Style bread
crumbs
2 teaspoons minced onion (or more, to taste)
1 cup chopped celery (optional)
3 tablespoons melted
butter
1 tablespoon Worcestershire sauce
2 cups milk |
| In saucepan over low heat, melt butter and blend in flour. Remove
from heat; add parsley, onion, celery, Worcestershire sauce and milk. Cook,
stirring constantly, until thick. Season and add mussels.
Pour into buttered shallow baking dish; top with crumbs and pour
melted butter over crumbs. Bake uncovered in preheated oven at 375
degrees F. for 20 minutes, or until crumbs are brown.
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Seafood
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