HERB AND LEMON BUTTER MUSSELS
Steps:
- Heat the olive oil and vegetable oil in a large saute pan on medium heat. When the pan is hot, add a pinch of salt along with the onions and garlic. Sweat until they are a tad past translucent and are just starting to acquire color. Before the garlic starts to brown, add the tomatoes, scallions and basil. Saute so that the flavors blend together, 1 to 1 1/2 minutes more.
- Add the mussels to the pan. Next, add the lemon juice and then the Chardonnay to deglaze the pan, and then quickly cover with a lid to steam the mussels. Note: Do not open for at least 1 1/2 to 2 minutes so the mussels can steam.
- Then, lift the lid and add the parsley (checking to make sure that there is enough moisture in the bottom of the pan to continue to steam the mussels). If everything is going properly, the mussels will have almost fully opened and there will be plenty of liquid still in the bottom of the pan to finish steaming the mussels. In that case, quickly cover the pan for another minute and a half. If the wine has evaporated and the mussels have not opened, add a small additional amount of wine, about a half cup more, and then re-cover the pan to cook out the additional raw alcohol taste and allow the mussels to fully open.
- Once 3 to 4 minutes total have passed since the beginning of the cooking process, all of the mussels should have opened and their natural juices should have leaked out into the bottom of the pan, combining with the fresh herbs and vegetables to create a simmering broth. Reduce the heat to low and stir in the butter until melted.
- Plate the mussels in a bowl and pour the sauce on top. Serve with your favorite toasted bread.
GARLICKY MUSSELS IN A RICH LEMON, FRESH HERB, BUTTER SAUCE
Moules marinières a classic French/Belgian dish, wonderful served with frites and a dollop of mayonnaise. Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta.
Provided by Rita1652
Categories Mussels
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large pan pour olive oil to cover bottom of pan add onions chili and garlic saute till translucent.
- Add herbs lemon and wine.
- Add mussels cover and steam 5 minutes till all are opened.
- Remove mussels to a large bowl.
- Keeping the juice in the pan whisk in the butter and pour over the mussels.
- Garnish with herbs and lemon.
LEMON AND HERB BUTTER SAUCE
Make and share this Lemon and Herb Butter Sauce recipe from Food.com.
Provided by English_Rose
Categories Sauces
Time 7m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Melt the butter in a small saucepan and once it is bubbling, add the sage and lemon zest.
- Gently cook for 1 minute and then add the lemon juice and a pinch of salt. Cook for a further minute and then pour over cooked pasta, chicken or fish.
Nutrition Facts : Calories 417.4, Fat 46.1, SaturatedFat 29.1, Cholesterol 121.9, Sodium 85.4, Carbohydrate 5.8, Fiber 2.5, Protein 1.1
MUSSELS IN GARLIC BUTTER
This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these.
Provided by Tisme
Categories Mussels
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cream the butter with the garlic and parsley in a bowl and set aside.
- Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
- Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
- Dot generously with the garlic butter and grill until the butter has melted.
- Serve the mussles on their own or in the wine broth.
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