STEAMED MUSSELS WITH FENNEL AND TOMATO
Provided by Food Network Kitchen
Categories main-dish
Time 38m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the garlic and fennel; cook until just soft and fragrant, about 4 minutes. Add the carrots and season with salt and pepper; continue cooking, stirring occasionally, until the carrots are just soft, about 4 minutes. Add the vermouth and boil to reduce slightly. Add the tomatoes and tarragon, then cover the pot and simmer until the vegetables are tender, about 15 minutes. Stir in 1/2 cup water and the mussels. Raise the heat to high, cover and cook until the mussels open, 3 to 5 minutes. (Check halfway through and transfer any open mussels to a serving bowl.) Transfer all the mussels to a serving bowl, discarding any that do not open. Season the sauce with pepper and, if needed, salt, and pour over the mussels. Serve with the bread.
- Photograph By Antonis Achilleos
Nutrition Facts : Calories 425, Fat 19 grams, SaturatedFat 3 grams, Cholesterol 65 milligrams, Sodium 1,220 milligrams, Carbohydrate 30 grams, Fiber 6 grams, Protein 30 grams
STEAMED MUSSELS WITH WHITE WINE BROTH
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.
Provided by Adam and Joanne Gallagher
Categories Main, Dinner
Time 40m
Yield Makes 2 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
- Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Nutrition Facts : Calories 510, Protein 48 g, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Fat 17 g, SaturatedFat 7 g, Cholesterol 133 mg
SPICY MUSSELS WITH WHITE WINE
Steps:
- Heat grill to high.
- Heat oil in heavy large pot on the grates of the grill. Add the onion and cook until soft. Add the garlic, fennel seeds, crushed red pepper and salt and cook for 1 minute.
- Add wine, lemon slices, and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season, to taste, with pepper. Pour broth over mussels. Sprinkle with tomatoes and remaining parsley.
- Brush bread on both sides with oil and season with salt. Grill until golden brown on both sides. Serve mussels with bread for dipping.
SPICY MUSSELS IN WHITE WINE
Provided by Alan Herman
Categories Shellfish Mussel Hot Pepper White Wine Healthy Bon Appétit
Yield 6 Appetizer Servings
Number Of Ingredients 11
Steps:
- Heat oil in heavy large pot over medium-high heat. Add onion, garlic, fennel seeds, crushed red pepper and salt; sauté until onion is light brown, about 4 minutes. Add wine, lemon slices and 1/4 cup parsley; bring to boil. Add mussels. Cover pot and cook until mussel shells open, stirring once to rearrange mussels, about 6 minutes; discard any mussels that do not open. Using slotted spoon, transfer mussels to large shallow bowl. Boil broth in pot until reduced to 1 cup, about 3 minutes; season to taste with pepper. Pour broth over mussels. Sprinkle tomatoes and remaining parsley over.
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