Great Easterns Steamed Mussels Recipes

STEAMED MUSSELS II

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.

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

GREAT EASTERN'S STEAMED MUSSELS

Steps:

• Rinse mussels in cold water and discard any broken or open mussels.
• Saute onion, garlic, celery and bay leaf in the oil in a large saucepan over medium heat for 1 minute. (I think it needs a little more time to get the onion a bit cooked and I think some butter would also enhance the flavor.).
• Add the mussels, wine (or beer), and cook for about 4-5 minutes (covered) until the mussels open. Shake the pot occasionally while cooking.
• Serve in soup plates, garnished with lemon peel, parsley, broth and crusty bread for dipping.
• Serves 4 as an appetizer or 2 as a main course.

STEAMED MUSSELS

Steps:

• Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

SPICY STEAMED MUSSELS

Steps:

• Pick through the washed mussels making sure that they are all tightly closed and all of the beards have been removed.
• Heat a large Dutch oven over medium heat and add the vegetable oil. When the oil is hot, add the onions, garlic, and ginger and saute until translucent but not brown, about 5 minutes. Add the chiles, curry powder, and coriander and cook for 2 more minutes. Add the wine and the water and bring to a boil.
• Once the mixture is boiling, add the mussels and cover. Steam the mussels for about 6 to 8 minutes, stirring occasionally, until they have all opened.
• Remove the mussels from the heat and discard any that are not open. Place the mussels in a large serving platter, cover to keep warm. Return the pan to the heat, add the cream, season with pepper, to taste, and bring to a simmer. Add the cilantro, scallions, lime zest and juice. Pour the liquid over the top of the mussels.
• Preheat a grill pan to medium-high heat. Drizzle the bread with olive oil and grill 1 minute per side. Serve with the steamed mussels.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

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.