Mussels recipe please?!
Answers: I have bought frozen mussels and want to know if anyone can help me with a great recipe for this.
Fry a couple of shallots, add a good glass of white wine and some cream bung in mussels cook for few mins, garnish with parsley serve with crusty bread.
If not in shell add to spagetti
BAKED MUSSELS IN GARLIC BUTTER SAUCE
2 lb. frozen whole shell mussels
GARLIC BUTTER:
1/2 c. unsalted butter, softened
4 lg. cloves garlic, finely minced
4 tbsp. fresh parsley, chopped
Fresh ground pepper to taste
Preheat oven to 425 degrees. Thoroughly beat softened butter, garlic, parsley and pepper with wooden spoon or mash together with fork. Remove and discard top shell of each mussel and place mussels on a baking sheet. Apply garlic butter mixture to mussels and bake for 7 minutes. Serve garnished with a wedge of lemon and sprig of parsley. Fresh bread for dipping. Serves 4.
I assume if the muusels are frozen then they have already been cooked. Therefore you wont need to cook them again, just defrost them and heat them up. You could throw them in a paella or a pasta marinara but you wont be able to make something like a Moules Mariniere as that requires live mussels.
Moules mariniere is the most traditional one, and very simple too:
Chop 1 onion and 3 cloves of garlic (more if you feel like), soften them in some olive oil or butter and then add half a bottle of white wine and 1 bay leaf.
Get it to the boil and throw the mussels in (you don't need to defrost them), once they're open take them out, strain liquid and put it back on the cooker to reduce it, some people like to add cream and blend it using a hand held blender.
Put mussels in serving bowl, pour sauce over it and sprinkle with chopped parsley.
I usually also buy frozen mussels. I just let them defrost before prepare them (the ones that I buy are not cooked). In this website you can get some ideas for mussel recipes: http://www.weloveseafood.com/clams_and_m...
1/3 cup olive oil
1/2 onion, thinly sliced
4 cloves garlic, chopped
2 teaspoons fennel seeds
1 teaspoon dry crushed red pepper
1/2 teaspoon salt
1 cup dry white wine
2 slices lemons, 1/4 inch thick
1/2 cup chopped fresh parsley
2 1/2 lbs fresh mussels, scrubbed,debearded
1/2 cup chopped seeded tomatoes
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.