Mussels Mussels On The Half Shell With Parmesan And Garlic Recipe 455 Recipes

MUSSELS ON THE HALF SHELL WITH PESTO

Mussels on the Half Shell with Pesto image

Categories Food Processor Garlic Shellfish Cocktail Party Valentine's Day Mayonnaise Parmesan Basil Mussel White Wine Chill Bon Appétit

Yield Makes 40

Number Of Ingredients 11

Ingredients

1 cup dry white wine
1 cup water
1/4 cup chopped shallots
2 tablespoons white wine vinegar
4 garlic cloves, crushed with side of knife
40 fresh mussels, scrubbed, debearded
4 cups fresh basil leaves
4 garlic cloves, chopped
3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
2 tablespoons low-fat mayonnaise

Steps:

Bring first 5 ingredients to boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.
Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate.
Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
Spoon mussels and pesto into reserved shells. Arrange on platter.

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Broiled Garlic Mussels (Moules Gratiees ) image

When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8

Provided by pammyowl

Categories Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2 lbs fresh live mussels
1/2 cup dry white wine
4 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, crushed
6 tablespoons dried white breadcrumbs
2 tablespoons chopped herbs, parsley, thyme, oregano, basil, whatever you like, really
2 tablespoons fresh grated parmesan cheese
salt & freshly ground black pepper

Steps:

Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
Preheat the broiler.
Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
Garnish with basil leaves and serve.

Nutrition Facts : Calories 513.3, Fat 21.5, SaturatedFat 9.5, Cholesterol 144.1, Sodium 1328.5, Carbohydrate 22.5, Fiber 0.3, Sugar 0.7, Protein 49.5

MUSSELS ON THE HALF SHELL

Mussels on the Half Shell image

I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.

Provided by Paja9203

Categories Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

454 g mussels (a 1 pound box)
1 cup fresh breadcrumb
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup fresh parsley, chopped
1 garlic clove, minced finely
1 teaspoon lemon zest
2 tablespoons parmesan cheese, freshly grated
salt and pepper
1 lemon, juice of

Steps:

Thaw the mussels.
Drain them well, squeezing out extra liquid from the mussels.
Put them on a cookie sheet.
In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
Squeeze the lemon over the mussels.
Put the bread crumb mixture equally on the mussels and press down a little.
Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
Serve and enjoy!

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