GRILLED MUSSELS RECIPE
Steps:
- Gather the ingredients.
- Prepare a medium-high (400 F to 475 F) gas or charcoal grill fire. While the grill heats, pick over the mussels; throw away any mussels that don't close tightly when you tap on them and remove the beards, if any.
- Put the cleaned mussels on the hot grill and cook, covered on a gas grill, until they open, about 2 to 3 minutes.
- Use tongs to transfer the hot mussels to a serving platter. If using, add fresh pepper and chopped parsley on top. Serve immediately.
Nutrition Facts : Calories 390 kcal, Carbohydrate 17 g, Cholesterol 127 mg, Fiber 0 g, Protein 54 g, SaturatedFat 2 g, Sodium 837 mg, Fat 10 g, ServingSize varies, UnsaturatedFat 0 g
GRILLED MUSSELS
This is a nice way to serve mussels to your garlic loving guests. Prepare early and have them on the baking sheet ready to go. Then when your guests arrive.. just pop them into the broiler and serve with cocktails or serve as an appetizer.
Provided by luvmybge
Categories Mussels
Time 40m
Yield 60 mussels, 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Scrub the mussels under cold water, trim off the beards.
- Place the mussels in a large pot, add the wine, cover and bring to a boil over moderately high heat.
- Steam until the shells open, about 5 minutes.
- Remove from the heat; discard any mussels that did not open.
- In a medium bowl, blend 1-1/2 sticks of the butter with 2 TB of the garlic, 2 TB of the parsley, the chervil, and 1/4 tsp of the pepper.
- In a small saucepan, melt the remaining butter.
- In a medium bowl, combine the bread crumbs with the remaining 1 TB garlic, 3 TB parsley, and 1/2 tsp pepper.
- Add the cheese and stir in the melted butter to moisten the crumbs.
- Preheat the broiler.
- Pull off half of each mussel shell.
- Spread about 1/2 tsp of the garlic butter over each mussel and sprinkle evenly with the bread crumbs, pressing down gently so they adhere.
- Place the mussels on a baking sheet in a single layer and broil until the bread crumbs are golden brown, about 2 minutes.
- Serve hot.
Nutrition Facts : Calories 775.2, Fat 45.9, SaturatedFat 25.4, Cholesterol 176.2, Sodium 1451, Carbohydrate 44.4, Fiber 2.3, Sugar 3.1, Protein 39.8
GRILLED PAELLA WITH CHICKEN, CHORIZO, SHRIMP AND MUSSELS
The beauty to grilling your paella is that a grill has more room for a large paella pan than a stovetop. You will have more even heat distribution on the bottom of the pan, which helps create a beautiful socarrat, also known as the caramelized crispy rice on the bottom of a paella.
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat a grill to medium on one side and medium high on the other side. If using charcoal, stack the briquettes so they are layered at least halfway up to the grates.
- Remove 4 wide strips of zest from the lemons, then cut the lemons in half and set aside. Combine the chicken broth, lemon zest strips and the saffron in a medium saucepan. Peel the shrimp, leaving the tails intact, then add the shells to the saucepan. Devein the shrimp, place in a bowl, season with salt and pepper and refrigerate until ready to grill. Heat the broth mixture over medium-low heat until steaming; cook 25 to 30 minutes, reducing the heat as needed if the broth starts to simmer. Strain into a large measuring cup or heatproof container.
- Meanwhile, combine the bell pepper, onion, tomatoes and garlic in a food processor and pulse until finely chopped. Put the chicken in a large bowl and toss with 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper and the smoked paprika.
- Grill the lemon halves and chicken over medium-high heat, turning occasionally, until the lemon halves are charred, 3 to 5 minutes, and the chicken skin is golden brown and crisp, 15 to 17 minutes. Remove to a plate.
- Meanwhile, set a 15-inch paella pan on the grill grates over medium heat and add the remaining 1 tablespoon olive oil. Add the chorizo and cook, flipping once, until golden brown, 3 to 4 minutes. Add the tomato mixture, season with salt and pepper and cook, stirring occasionally, until the juices have almost evaporated, about 10 minutes. Add the wine and cook until the liquid is evaporated, 3 to 4 more minutes. Add the rice and a big pinch of salt; stir to combine and toast lightly, 1 to 2 minutes. Add the strained broth and stir to combine. Close the grill and cook without stirring, rotating the pan 180 degrees halfway through, until the rice is plumped and about half of the liquid is absorbed, 6 to 8 minutes.
- Stir in the olives and peas. Nestle the chicken, shrimp and mussels in the rice. Grill, covered and rotating the pan 180 degrees halfway through, until the shrimp and chicken are cooked through and the mussels have opened, 10 to 20 more minutes (discard any mussels that do not open).
- Remove the paella from the grill and top with the parsley. Serve with the grilled lemon halves.
MUSSELS WITH BLACK PEPPER
Number Of Ingredients 7
Steps:
- 1 Soak the mussels in cold water 30 minutes. Cut or pull off the beards. Discard any mussels with cracked shells or that do not close tightly when touched. 2 Pour the oil into a large pot. Add the garlic. Cook over medium heat until golden, about 1 minute. Stir in the parsley and pepper. Add the mussels, wine, and lemon juice to the pot. Cover and cook, shaking the pan occasionally, until the mussels begin to open, about 5 minutes. 3 Transfer the opened mussels to serving bowls. Cook any mussels that remain closed a minute or two longer. Discard any that do not open. Pour the cooking liquid over the mussels. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
BLACK PEPPER MUSSELS
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
- Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.
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