CLASSIC MOULES FRITES
Provided by Geoffrey Zakarian
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large Dutch oven or straight-sided 12-inch saute pan, heat the olive oil over medium heat. Add the shallots and garlic and cook until softened, about 2 minutes. Add the white wine and bring to a boil. Season with salt and pepper. Add the mussels, cover and steam until open, about 3 minutes. Using a slotted spoon, transfer the mussels to a large serving bowl.
- Add the creme fraiche, parsley, butter, chives and mustard to the remaining cooking liquid and bring just to a boil while stirring to combine. Pour the sauce over the mussels. Serve with French fries.
SHUCKERS' PORTUGUESE MUSSELS
Provided by Food Network
Categories appetizer
Time 35m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Mix together enough butter and garlic to spread on the bread. Split the bread down the middle and spread the garlic and butter mixture liberally on the bread. Bake until toasted, 10 minutes.
- Meanwhile, clean and de-beard the mussels, and then set aside.
- Set a 2-quart saucepan over medium-high heat, add 2 tablespoons of the butter to melt. Add the chourico and sweat for about 1 minute. Add the onions, green peppers and red peppers, and saute for 1 minute. Add the wine and 1/2 cup water, and stir. Add the mussels and cover; cook until the mussels open, 4 minutes.
- Remove the saucepan from the heat. Transfer the mussels to a large bowl, then spoon the cooking liquid with the onions, peppers and chourico over the top.
- Serve the bowl of mussels with the warm garlic bread.
MUSSELS PORTUGUESE STYLE
This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum.
Provided by threeovens
Categories Mussels
Time 10m
Yield 6 cups, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Prepare mussels, discarding any that will not close after a light tap.
- Heat olive oil, or combination olive oil and butter, over medium heat in a dutch oven. Saute garlic about 5 minutes, but do not allow to brown.
- Add chicken broth and wine. Allow to come to a boil.
- Add mussels and cover. Steam about 2 - 3 minutes until shells open. Do not overcook or mussels will become rubbery. Discard any unopened shells. Garnish with fresh, chopped parsley.
- Serve "family style" in the pot or in individual bowls. French bread can be used to sop up sauce.
Nutrition Facts : Calories 388, Fat 19.3, SaturatedFat 3, Cholesterol 63.5, Sodium 1033.4, Carbohydrate 11.3, Fiber 0.1, Sugar 0.7, Protein 29.6
MOULES PORTUGUESE
Make and share this Moules Portuguese recipe from Food.com.
Provided by English_Rose
Categories Mussels
Time 40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Heat 4 tablespoons of the olive oil in a frying pan over medium-low heat. Add the onion and garlic, cover the pan and leave to sweat for 2 minutes.
- Stir in the paprika and continue to cook, covered, for 5 minutes.
- Add the sliced chorizo and the chili cooking for a further 5 minutes.
- Pour in the tomato sauce and simmer without the lid, stirring occasionally, for 5-7 minutes until thickened.
- While the sauce is cooking, heat the remaining oil in a heavy-based pan over medium-high heat.
- Add the mussels and white wine. Cover with a tight-fitting lid and cook for about 5 minutes, shaking the pan occasionally, until the mussels open. (Discard any that do not open.)
- Pour the tomato sauce over the mussels, add the fresh tomato, potatoes and a twist of black pepper. Reduce the heat and simmer for a few minutes to heat through.
- Add the basil and pour into a bowl. Serve immediately.
Nutrition Facts : Calories 1658.8, Fat 57.7, SaturatedFat 8.8, Cholesterol 191, Sodium 3003.2, Carbohydrate 180.6, Fiber 23.1, Sugar 24.1, Protein 101.7
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