Any good recipies for mussels?!


Question:

Any good recipies for mussels?

I`m giving up fishing, foraging`s in for 2007.


Answers:
Yeah- don't ponce about with them too much. Glass of water, glass of wine, knob of butter into a pan. Mussels in. As you're into foraging use some wild garlic( ramsons) loads about at the moment- 2-3 leaves. Bring to the boil for about 3mins- covered pan. Chuck any away that don't open.
If foraging is your thing you should try roadkill- rabbit, pigoen, pheasant, squirrel- all really good. I am going to try badger next time I find one.
Also,nettles are great this time of year and make a fantastic soup.

i find steroids help my muscles....oh i see.. mussels...doh!

White wine, garlic, finely chopped shallots, parsley.

Gently fry the garlic and shallots in olive oil, add the mussels- then cover with the wine. If you have fish stock then add about a pint. Then let it simmer for about 1hour- it will be delicious.

Good old moules mariniere is my favourite:

Ingredients
1kg/2.2lbs fresh mussels
115g/4oz unsalted butter
1 clove garlic, peeled and finely chopped
2 shallots, peeled and finely chopped 200ml/7fl oz dry white wine
1 bay leaf
large handful fresh flat leaf parsley, chopped



Method
1. Prepare the mussels: Pull away the hair-like strands (beard) around the shell and scrub with a stiff brush under cold running water.
2. Heat 50g/2oz of the unsalted butter in a large saucepan. When hot and foaming add the garlic, shallots, wine and bay leaf. Cook over a medium heat until the shallots are soft and translucent.
3. Bring the shallots and wine mixture to the boil. Add the mussels, cover the saucepan, gently shake the pan and cook over a high heat for 2-3 minutes, until the mussels open. Discard any mussels that remain closed after cooking or are shrivelled.
4. Strain the mussels over a large saucepan using a colander and set aside. Place the mussels into a large bowl. Retain the mussel liquor in the pan and return to the heat. Add the parsley and remaining butter and bring to the boil.
5. Pour the mixture over the mussels and serve immediately with plenty of fresh crusty bread.

Stuffed Mussels

4 pounds mussels
1/2 cup dry white wine
1/4 pound prosciutto
3 ounces plain bread crumbs
5 tablespoons chopped fresh parsley
4 or 5 garlic cloves, crushed
1/2 cup olive oil
Salt and pepper to taste
Garnish: lemon wedges

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet (do not discard the other half of the shell just yet). Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel. Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.

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Steamed Mussels with Leeks, Garlic, Thyme, White Wine, and Butter

3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only, finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

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.

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Camembert-Steamed Mussels

3 tablespoons unsalted butter
1 1/2 cups thinly sliced yellow onions
1 large leek, white only, cut into strips and washed in several changes of water
2 cloves garlic, roughly chopped
1/4 cup chopped fresh parsley, plus more for garnish
1 bay leaf
4 pounds mussels, beards removed, well scrubbed and rinsed in several changes of water
1 1/2 cups apple cider
3 tablespoons Calvados
2 tablespoons heavy cream
1 (8-ounce) Camembert, very cold, rind removed and cut into pieces

In a large pot, melt the butter over medium-high heat. Add the onions and leeks and cook, stirring, until tender, about 5 minutes. Add the garlic, parsley, and bay leaf and cook, stirring, for 1 minute. Add the mussels, cider, Calvados, and cream, and bring to a boil. Cover, lower the heat and cook, shaking the pan occasionally, until the mussels open, about 5 minutes. Remove from the heat.

Discard any mussels that do not open. Carefully slip the cheese into as many mussels as possible. Cover the pan until the cheese is melted, about 1 minute.

Pour into a large, deep serving bowl and garnish with additional parsley. Serve immediately with hot French bread for dipping.

Moules Mariniere

Paella

Here are links:
www.videojug.com/film/how-to-m...
www.suppertonight.co.uk/moules...
www.bbc.co.uk/food/recipes/dat...

www.bbc.co.uk/food/recipes/dat...
www.alicante-spain.com/spain-t...
www.deliaonline.com/recipes/pa...

Happy Foraging! - Sounds good to me - I love free fruits from the world!

Moules Curry Marinier...
Sweat down a large sliced spanish onion in good olive oil in the largest saucepan you posses.
Heat gently so as not to burn. Add a lot of crushed garlic.
Just let the smell start to build then douse with half a bottle of cheap white wine.
Cover and let simmer for about 10 mins.
Next get the yoke of an egg, one large teaspoon of Dijon Mustard, one large teaspoon curry powder and half a cup of double cream and mix together. Put to one side.
After your 10 mins dump your debearded, cleaned (but still live in shell) mussels into the sauce pan. Turn up heat full and cover.
Cook only until the shells are open..only a few minites. Do not be temted top over cook as this makes the mussels chewy and tough.
Now remove from heat and drain half the liquor into a saucepan. Heat vigourously to reduce. Keep or discard the other half.
Place the drained mussels on your serving dishes.
Add the egg cream mixture to the hot reducing liquor. Stir vigourously. Thicken if required using one teaspoon of cornflour mixed in half a cup of water.
Pour thicked sauce over Mussels and sprinkle with chives or some green.
Serve with fresh French bread and bottles of Red wine.
Yummmmy.
Whe

Hi there.. add some of the following ingredients... Ginger (lots of this to slightly remove the smell), onions or g/onion, fish sauce, and then water.. then set to a boil until mussels is cook.... that's it!

I think weighlifting would help the old muscles build up, oh sorry you are looking for the fishy version. I don't know of any recipies but I like lemon juice covering my fish.

Brodetto

Ingredients:
4 Tbsp olive oil
3 large cloves garlic, crushed
? cup chopped parsley
400g can Italian-style tomatoes, well mashed
? large green pepper, core and seeds removed, finely chopped
1 tsp salt
12 mussels, scrubbed and soaked with beards removed, or 12 raw prawns
375ml fish stock, either purchased or homemade
1kg assorted fish fillets, rinsed

Cro?tes
French bread or focaccia, thinly sliced
olive oil
1 clove garlic, peeled and halved

Method:
Put the olive oil in a wide saucepan with the garlic and parsley. Cook over a gentle heat, stirring, until garlic just starts to change colour. Add the tomatoes and green pepper. Cook gently for 10 minutes, then grind in black pepper and add salt.

While the soup base is cooking, put mussels in a small saucepan, splash them with a little water and cover the pan with a lid. Bring to the boil and cook until the shells open. Transfer mussels to a bowl as they are done.

Add the stock to the soup pan and bring to the boil. Cook gently for 10 minutes, then add the fish fillets. Partially cover with a lid and cook very gently for about 7 minutes or until the fish is just cooked through. If using prawns, add them during the last few minutes and cook until they turn pink throughout (about 2 minutes). Add mussels, if using, for the last minute of cooking, to warm through.

Meanwhile, make the garlic cro?tes. Brush the slices of bread with the olive oil and place them on a baking tray. Toast in a preheated moderate oven (180°C) for 7-10 minutes or until golden. Remove the cro?tes from the oven and immediately rub each slice generously with a cut clove of garlic. Dish the soup into hot bowls and serve with garlic cro?tes.

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Green lip mussels, fresh herbs & pasta

Ingredients:
2 cups firmly packed mix of at least 3 herbs chosen from parsley, basil, coriander and mint
2 cloves garlic
4 smoked oysters or 3 anchovy fillets
2 tsp capers
? cup lemon juice
? cup olive oil
2 tsp salt
500g conchiglie pasta (small shells)
1kg fresh small mussels in shells, cleaned and debearded
? cup wine and ? cup water
? onion, finely diced
? cup chopped flat-leaf parsley
1 cup shaved parmesan

Method:
Place the mix of herbs, garlic, smoked oysters or anchovies, capers and lemon juice into a food processor. Pulse until finely chopped then slowly pour in the oil. The sauce should be a rich green colour and quite thick. Set aside.

Bring a large saucepan of water to the boil and add salt. When the water is rolling, add dried pasta shells and cook for 6-8 minutes, or until al dente.

Meanwhile, place cleaned mussels, wine, water and onion into a saucepan, cover with a lid and place on a high heat. Steam the mussels for 2 minutes then check to see they are open. If not, cover and cook for a further 30 seconds (don’t overcook, as they will be tough). Remove and discard any mussels that have not opened. Check all the beards have been removed from the mussels.

Drain the cooked pasta in a colander then add pasta to the mussel pot. Stir in half the green sauce and toss quickly. Serve in a large, deep pasta-serving bowl and drizzle with remaining green sauce. Scatter with parsley and parmesan and season with freshly ground pepper. Let everyone help themselves and enjoy with some crusty bread on the side.

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Steamed Thai mussels with rice noodles

Ingredients:
250g rice stick noodles (sold dried, they’re about the width of fettuccine)
? cup canola or soya oil
2 large shallots, finely sliced
2 cloves garlic, crushed
1 red chilli, finely sliced, or 1 Tbsp chopped chilli from a jar
1 onion, sliced
4 tomatoes, diced
? cup chopped coriander (with stalks)
1 cup chopped basil (with stalks)
2 kaffir lime leaves, ribs removed and finely sliced
1 can coconut cream
36 or 1.5kg small green-lipped mussels, scrubbed and beards removed
extra coriander or basil leaves, to serve


Method:
Bring large saucepan of salted water to boil and add noodles. Cook for 3-4 minutes until they soften. Drain into a colander and rinse with cold water. Put aside.

Heat a frying pan and add 2 Tbsp of the oil and heat until hot. Fry shallots until crispy then remove pan from the heat and set aside.

Heat remaining oil in a large saucepan or pasta pot. Add garlic, chilli and onion and sauté until lightly golden. Add tomatoes, herbs and lime leaves and sauté until the tomato begins to soften.

Pour in the coconut cream and bring to the boil. Add mussels, cover and steam until the mussels have opened. This should take about 2 minutes. Discard any unopened mussels. Reserve cooking liquid.

Share the rice noodles between 4 deep bowls. Using tongs, place 9 mussels in each bowl. Pour the hot cooking liquid over the mussels and rice noodles. Top with crispy shallots and a little extra chopped coriander or torn basil leaves to serve.

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I love,love,love mussels,and living right by the sea I get to pick my own too.I have this site has lots of lovely recipes for you to try.
http://www.recipezaar.com/recipes.php?q=...

Happy foraging.x




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