NEW ZEALAND MUSSELS SERVED 5 WAYS
I love mussels and cooking them up a bunch of different ways only adds to the deliciousness! Try my five toppings and create some of your own.
Provided by Chef Dennis Littley
Categories Appetiser
Time 30m
Number Of Ingredients 18
Steps:
- thaw out New Zealand Mussels and place on cookie sheet or baking dish
Nutrition Facts : Calories 223 kcal, Carbohydrate 3 g, Protein 8 g, Fat 20 g, SaturatedFat 8 g, Cholesterol 42 mg, Sodium 734 mg, TransFat 1 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
3-INGREDIENT MUSSELS WITH WHITE WINE AND PESTO
These mussels get their depth of flavor from store-bought pesto-a great convenience product available at most grocery stores.
Provided by Molly Baz
Categories 3-Ingredient Recipes Shellfish Appetizer Mussel Seafood Quick & Easy Wine White Wine Herb Dinner
Yield 4 appetizer servings
Number Of Ingredients 4
Steps:
- Bring wine to a boil in a large pot. Add mussels, cover, return to a boil, then reduce heat and bring to a simmer. Cook mussels until they open, 3-4 minutes. Stir in pesto; season with salt and pepper.
- Using a slotted spoon, divide mussels among bowls. Top evenly with broth and serve immediately.
MUSSELS ON THE HALF SHELL
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
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!
MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE
Categories Egg Herb Appetizer Steam Low Carb Quick & Easy Mussel White Wine Capers Gourmet Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 to 8 servings
Number Of Ingredients 13
Steps:
- Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
- Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
- Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.
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