Lemon And Garlic Steamed Mussels Recipes

MUSSELS IN LEMON GARLIC-BUTTER SAUCE

Steps:

• Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
• Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
• Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
• Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley

MUSSELS (LEMON GARLIC STEAMED)

Steps:

• Rinse and inspect mussels individually, discarding any that are open or have cracked shells. Remove the beard (short pieces of "hair" sticking out of the shell) if necessary. (Just give it a good tug and wiggle).
• Set mussels aside and in a large pan or pot, on the stove top bring butter, garlic, and onion powder to a gentle simmer until garlic becomes fragrant. Add chicken stock and lemon juice, then bring back to a simmer.
• Pour butter and stock mix into a heat proof container and bring the now empty pan up to high heat.
• Add mussels to the very hot pan, pour butter and stock mix over mussels and cover. Reduce heat to low and cook 5 - 7 minutes (stirring or giving the pan a shake occasionally) until mussels have opened.
• Enjoy! Preferably with some no knead beer bread or crunchy french bread!

STEAMED MUSSELS WITH GARLIC AND LEMON

Steps:

• Melt some butter in a large sauté pan and add the frozen mussels. Place a lid over the pan and steam until all the mussels are open, shaking the pan occasionally. Note: discard any that will not open.
• Remove the lid and add the cream, garlic, and lemon juice, and continue to cook until the sauce starts to thicken. Test for seasoning and add salt and pepper as required.
• Transfer the mussels and the broth to a serving bowl, and sprinkle with chopped parsley. Serve immediately.

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• Place mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• Reduce liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• Serve immediately with crusty bread for dunking.

STEAMED GARLIC AND HERB MUSSELS

Steps:

• Scrub mussels remove beards.
• Heat oil in large saucepan, cook garlic, chili and rind stirring, about 3 minutes.
• Add mussels, juice and wine, bring to boil.
• Cook covered about 5 minutes until mussels open.
• (discard any that do not open) Remove mussels from pan, Bring pan liquid to boil; cook, uncovered about 10 minutes or until mixture thickens slightly, stir in basil and parsley.
• Return mussels to pan and simmer until heated through.
• Have some crusty bread to wipe up the liquid.