BILLI BI
Craig Claiborne, who brought this amazing cream of mussels soup to The Times in the 1960s and refined it over the years with his longtime kitchen collaborator Pierre Franey, once called it "the most elegant and delicious soup ever created." It is also one of the easiest to make. Use wine to steam open some mussels beneath a blanket of aromatics and use the resulting stock as a base for cream. Add the mussels and perhaps a grind of pepper. "One of the sublime creations on Earth," Claiborne wrote. Find more Times classic recipes.
Provided by Sam Sifton
Categories dinner, lunch, soups and stews, times classics, main course, side dish
Time 50m
Yield 4 servings as an entree, 8 as an appetizer
Number Of Ingredients 13
Steps:
- Scrub mussels well to remove dirt and, if necessary, remove beards.
- Place mussels in large saucepan or Dutch oven and add shallots, onions, parsley, salt, pepper, cayenne, wine, butter, bay leaf and thyme. Cover and bring to a boil over medium heat. Reduce heat and simmer 8 to 10 minutes, or until mussels have opened. Discard any that have not opened.
- Strain liquid through a colander lined with cheesecloth and reserve; this is the base for the soup.
- When cool enough to handle, remove mussels from shells and reserve. Discard shells and aromatics.
- Bring reserved liquid to a low boil in a small saucepan. Add cream and return mixture almost to a boil, then remove from heat. Let cool slightly then add egg yolk and stir to combine. Return saucepan to heat and let thicken slightly. (Do not boil.)
- Taste and adjust seasoning. To serve, arrange mussels in center of large soup dishes and spoon liquid over them. Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 756, UnsaturatedFat 19 grams, Carbohydrate 23 grams, Fat 56 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 32 grams, Sodium 1122 milligrams, Sugar 7 grams, TransFat 0 grams
MUSSELS WITH BASIL CREAM
If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart.
Provided by Jorja Jones
Categories Mussels
Time 18m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes).
- Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, pepper and salt and blend until smooth (use caution when blending hot liquids).Pour over mussels.
- Serve, eat and enjoy!
Nutrition Facts : Calories 376.2, Fat 21.9, SaturatedFat 11.5, Cholesterol 119.7, Sodium 809.7, Carbohydrate 12.2, Fiber 0.5, Sugar 1, Protein 28.1
MUSSELS IN CREAM SAUCE
Serve these mussels with a frisée salad dressed with red wine vinaigrette. Add french fries, plus a baguette for sopping up the sauce. Lemon tart would be good for dessert. See how to clean mussels.
Categories Milk/Cream Mussel White Wine Winter Parsley Bon Appétit
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Melt butter in heavy large pot over medium heat. Add leek; sauté 3 minutes. Add mussels and wine. Cover and simmer until mussels open, about 4 minutes (discard any that do not open). Using slotted spoon, transfer mussels to 2 bowls.
- Stir cream and 2 tablespoons parsley into liquid in pot. Simmer uncovered 3 minutes. Season sauce with salt and pepper. Pour sauce over mussels. Sprinkle with 2 tablespoons parsley.
MUSSELS WITH BASIL CREAM
Categories Milk/Cream Appetizer Steam Quick & Easy Basil Mussel White Wine Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 main-course or 4 first-course servings
Number Of Ingredients 8
Steps:
- Cook onion and garlic in butter in a 5- to 6-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add wine and mussels and cook, covered, over moderately high heat until mussels just open wide, 6 to 8 minutes. (Discard any mussels that have not opened after 8 minutes.) Transfer mussels with a slotted spoon to a serving bowl, then transfer cooking liquid to a blender along with cream, basil, and pepper and blend until smooth (use caution when blending hot liquids). Season sauce with salt and pour over mussels.
FETTUCCINE WITH MUSSELS, BASIL AND CREAM
Provided by Florence Fabricant
Categories dinner, easy, quick, pastas, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Bring a kettle of water to a boil for the pasta.
- Heat a large, heavy skillet. Add the pine nuts and cook, stirring, until lightly toasted. Remove the nuts from the pan and reserve. Lower the heat.
- Melt the butter and lightly saute the garlic. Stir in the cream and cook until the cream has reduced somewhat and is slightly thickened. Stir in the basil and mussels. Season the sauce to taste with salt and pepper. Remove from heat.
- Boil the fettuccine about two minutes. Drain.
- Add the fettuccine to the skillet. Heat, tossing with the sauce, then serve sprinkled with the pine nuts and basil leaves.
Nutrition Facts : @context http, Calories 563, UnsaturatedFat 11 grams, Carbohydrate 60 grams, Fat 30 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 17 grams, Sodium 397 milligrams, Sugar 4 grams, TransFat 0 grams
MUSSELS SAUTEED WITH BASIL
Provided by Marian Burros
Categories appetizer
Time 30m
Yield 4 small servings
Number Of Ingredients 11
Steps:
- Scrub, wash and debeard the mussels; drain well.
- Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
- Mix the fish sauce, sugar and peppercorns together.
- Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
- Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
- Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).
Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams
MUSSELS WITH BASIL CREAM/COZZE CON CREMA E BASILIC
Add a crusty loaf and a salad and you have a little bit of heaven on your table. I was given the recipe by a restaurant I used to frequent back 'in the day'. Servings will depend on if you are having this as a main or as an appetizer
Provided by Lesley Snow
Categories Seafood
Time 1h
Number Of Ingredients 18
Steps:
- 1. For the Mussels: Saute onion in butter in a large heavy saucepan until translucent. Add garlic, crushed peppercorns, bay leaves and salt to taste. Saute one more minute
- 2. Meanwhile scrub and beard mussels discarding those that are not closed. Add wine and 2 cups of water to the pan, add the mussels and bring to a boil.
- 3. Cover and cook over high heat about 3 minutes or until all mussels are open. Discard those that don't open.
- 4. Remove mussels from broth and discard the top empty half of shell. Put the mussels in the half shells in a serving dish and keep warm.
- 5. Strain broth/juices through cheesecloth and set aside for the sauce.
- 6. For the sauce: Heat butter in a saute pan until it foams. Add leek, garlic, tomato and season with salt, pepper and nutmeg.
- 7. Saute for 3 minutes then add the lemon juice and strained mussel liquid - reduce by 1/3rd over medium heat.
- 8. Add cream and again reduce by 1/3rd. Adjust seasonings.
- 9. Add chopped basil and quickly bring to a boil. Pour at once over warm mussels. Serve immediately or basil will lose it's green tint.
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