SUNNY'S EASY MUSSELS AND SHRIMP PAELLA POUCHES
Steps:
- For the seafood: Combine the olive oil, paprika, garlic, lemon zest, a pinch of salt and a few grinds of black pepper in a small bowl. Combine the frozen mussels and shrimp (still frozen) in a large bowl and drizzle the mixture over the top. Toss the seafood to evenly coat.
- For the pouches: Lay four 16- to 20-inch-long pieces of nonstick aluminum foil out on a flat surface and top each one with a piece of parchment paper the same size. Divide the ingredients equally amongst each pouch, starting with the onions in the center of each in a 3-by-5-inch rectangle. Top the onions with the tomato halves, a pinch of salt, rice, peas, then seafood. To close, pull the long sides up over the mixture to meet and fold down together leaving some room for steam (about an inch above your pile), then close the short ends and fold upwards for easy opening.
- Set the oven or grill to 375 degrees F.
- Arrange the pouches on a baking sheet if using the oven, just in case you have a tiny spill. Bake or place the pouches over the indirect heat and cook for 25 minutes. Remove one and open gently; if the mussels are not open and the shrimp are still a bit underdone, close and continue to cook for 5 more minutes. Remove the pouches, and, when cool enough to handle, open and spritz with lemon and garnish with parsley.
STEAMED MUSSELS
Recipe video above. Mussels are highly underrated - they're cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it's my favourite part!
Provided by Nagi
Categories Mussels
Time 20m
Number Of Ingredients 9
Steps:
- Heat oil in a large, heavy pot over medium heat, melt butter.
- Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.
- Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.
- Stir in tomatoes, add mussels stir to coat in sauce a bit.
- Cover, lower heat to medium high and cook, shaking pot once or twice.
- The mussels are cooked when they are open - around 6 to 8 minutes.
- Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.
- Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!
Nutrition Facts : Calories 272 kcal, Carbohydrate 11 g, Protein 16 g, Fat 13 g, SaturatedFat 7 g, Cholesterol 63 mg, Sodium 463 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MUSSELS IN TOMATO-PARSLEY SAUCE BAKED IN PARCHMENT
This is a first course you can tear into: Mix mussels -- low in fat; high in nutrients, particularly vitamin B12 -- with garlic, oregano, parsley, pepper, tomatoes, olive oil, and white wine. Pour it all onto parchment, fold up, and bake until the bag billows.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Cut a sheet of parchment paper to measure 15 by 24 inches. Fold in half horizontally, and crease. Make a 1-inch fold on one open side; fold over again. Press firmly to seal. Repeat on opposite side to form a large pocket.
- Stir together all ingredients in a large bowl. Place parchment pocket in a roasting pan. Holding pocket up, pour in mussel mixture. Seal top by making a 1-inch fold. Fold over again; press firmly to seal. Lay pocket flat in pan.
- Bake mussels 20 minutes; all mussels should be open (discard any that remain closed). Serve immediately, opening packet at the table.
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.
MUSSELS IN PARCHMENT
Steps:
- Preheat oven to 425°F. Cut out six 14 x 14-inch pieces of parchment or foil. Fold parchment in half; cut into half-heart shape. Unfold hearts and place on work surface; brush parchment with oil. Spoon 2 tablespoons tomatoes, 1 tablespoon leek, 1 tablespoon cilantro and 1 teaspoon ginger onto 1 half of each heart. Drizzle 1 tablespoon wine over each. Arrange 6 mussels atop vegetable mixture. Drizzle 1 tablespoon oil over mussels.
- Fold up parchment packages, sealing edges and using paper clips to fasten, if necessary. Place on baking sheet. Bake packages 10 minutes. Transfer to plates; allow diners to open packages.
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35 MUSSELS RECIPES THAT ARE QUICK, EASY, AND ELEGANT - EPICURIOUS
From epicurious.com
- Mussels With Chorizo and Tomatoes on Toast. Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner. It's a truly satisfying mussels recipe that uses just a little bit of highly-flavorful Spanish chorizo for deep flavor.
- Mussels in Light Broth. These mussels from chef Asha Gomez are steamed in a tomato-based rasam that's scented with cumin, asafoetida, ginger, and garlic.
- Mussels With White Wine. Start with some onions, garlic, tomato paste, and white wine, add debearded, scrubbed mussels, and you'll be ready for dinner in a jiffy.
- Cioppino Seafood Stew With Gremolata Toasts. This fragrant seafood stew features mussels alongside littleneck clams, shrimp, and your choice of flaky white fish.
- Beer-Steamed Mussels With Chorizo. Add a green salad, and dinner’s on the table in less than half an hour. Get This Recipe.
- Shellfish Boil with Spicy Green Dipping Sauce. With a mega-flame and a gargantuan pot, you can cook an ocean's worth of seafood in a fraction of the time it would take on the stovetop—without stepping foot in a steamy kitchen.
- Mussels with Fennel and Lovage. If you're looking to get a little more ambitious with your mussels game, look to this method with verjus (a tart bottled juice made from unripe grapes) and lovage, a leafy herb that looks and tastes similar to celery leaves.
- Sheet-Pan Paella with Chorizo, Mussels, and Shrimp. Lose the paella pan: with a sheet pan as a DIY steamer, this classic Spanish dish comes together in a snap.
- Summer Tomato Bouillabaisse with Basil Rouille. Briny clams or cockles and mussels give this quick bouillabaisse its depth of flavor. The basil rouille (a garlicky Provençal mayonnaise) adds vibrance to the dish.
- Mussels With Spicy Tomato Oil and Grilled Bread. Mussels steam in the same saucepan as chili-and-fennel-spiced tomato sauce in this effortless supper. Get This Recipe.
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MUSSELS IN PARCHMENT RECIPE | EAT SMARTER USA
Web May 6, 2016 Place glass noodles in a bowl and cover with hot water. Let stand for 15 minutes. 2. Rinse mussels thoroughly and remove beards. …
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5/5 (1)Category Lunch, Dinner, Main CourseAuthor GermieCalories 176 per serving
From eatsmarter.com
5/5 (1)Category Lunch, Dinner, Main CourseAuthor GermieCalories 176 per serving
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Web Mussels can make a crazy-healthy dinner, and the best part is that most traditional and tasty recipes for mussels are already naturally paleo …
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CREAM OF ASPARAGUS WITH MUSSELS AND GARLIC CROUTONS
Web Bring to a boil, then simmer for 10 minutes. Add the asparagus and continue cooking for 8 minutes or until the vegetables are tender. In a blender, purée the soup until smooth. Season with salt and pepper. Divide the soup …
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MUSSELS PROVENCAL | OLDWAYS
Web Instructions. Put the mussels in a tub of cold water and scrub to remove any dirt. Remove any hairy “beards” with a sharp knife. Drain. Combine the wine, garlic, onions, celery, and tomato in a pot large enough to hold all …
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FISH EN PAPILLOTE - EASY BAKED FISH IN PARCHMENT WITH …
Web Feb 3, 2020 Place a rack in the center of your oven and preheat the oven to 425 degrees F. In a small bowl, add the Land O Lakes® Butter with Canola Oil, garlic, parsley, shallot, 1/2 teaspoon salt, and pepper. Zest …
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MUSSEL RECIPES
Web 10 Mussel Recipes That Make Impressive Weeknight Meals Creamy Scandinavian Seafood Soup Grilled Mussels with Curry Butter 42 Ratings North African Paella 2 Ratings The Easy, One-Pot Seafood Dinner That …
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MOULES MARINIèRE WITH CREAM, GARLIC AND PARSLEY RECIPE
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STEAMED MUSSELS IN WHITE WINE BROTH | THE MEDITERRANEAN DISH
Web Nov 2, 2022 Add 3 pounds of cleaned mussels to the pot and stir, then add 1 cup broth and ½ cup dry white wine. Cover and turn the heat back up to medium-high. Allow the mussels to steam for 5 to 6 minutes, or until the mussels open. Remove the pot from the heat the moment the mussels open.
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25 EASY MUSSELS RECIPES - INSANELY GOOD
Web Jun 2, 2022 Steamed Mussels with Garlic and Parsley Serve a delicious mussel dish using only eight ingredients without slaving away in the kitchen. This recipe is so versatile, you can eat it as an appetizer or as a main course, and it will taste different each time. It will always be good! 19. Steamed Mussels with White Wine and Garlic
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MUSSELS IN PARCHMENT RECIPES
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STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
Web 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.
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MUSSELS RECIPES | BBC GOOD FOOD
Web Mussels are full of omega-3, iron and protein - try yours cooked in red pesto and wine Mussels in spiced broth 7 ratings Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two Stuffed mussels 0 ratings A cold weather treat for two, make sure you choose nice big mussels to make it worth the effort
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