Mussels With Parsley And Garlic Recipes

MUSSELS WITH PARSLEY AND GARLIC

Steps:

• Preheat oven to 450°F.
• Spread mussels in a 13- by 9-inch baking dish. Blend all remaining ingredients to a paste in a food processor. Spoon mixture over mussels. Cover tightly with foil and bake in middle of oven until all mussels are open, 12 to 15 minutes. (Discard any unopened mussels.)

SUNNY'S 5-INGREDIENT MUSSELS AND GARLIC-PARSLEY FRIES

Steps:

• For the mussels: In a large pot on medium heat, add the olive oil and chorizo. Break up the chorizo while cooking to create fine crumbles. Season with a nice pinch of salt and ground pepper and cook, stirring, until the bits and pieces are crisp, 5 to 8 minutes.
• Add the wine, bring to a simmer and simmer for a few minutes. Stir in the cream. Immediately add the mussels and cover the pot with a lid. Jiggle the pot a bit to coat with the liquid on the bottom. Steam until most of the mussels are opened, about 5 minutes. Discard ones that do not open in the steaming process.
• For the fries: Fry the shoestring French fries according to the package instructions.
• Add the oil, garlic and a few grinds of pepper to a large bowl. Mix and mash to combine. Add the hot fries to the bowl and toss while sprinkling with the parsley. Serve with mayonnaise for dipping.
• Sprinkle the mussels with the cilantro and serve with the fries.

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steps:

• Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
• Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
• Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

MUSSELS IN GARLIC BUTTER

Steps:

• Cream the butter with the garlic and parsley in a bowl and set aside.
• Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
• Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
• Dot generously with the garlic butter and grill until the butter has melted.
• Serve the mussles on their own or in the wine broth.

MUSSELS WITH TOMATO AND GARLIC

Steps:

• Heat the oil on a medium heat in a large saucepan with lid (large enough to hold the mussels).
• Add the garlic and cook stirring constantly for about one minute.
• Add the onion, celery, and tomato and cook until the onions and celery are tender.
• Salt and pepper to taste.
• Add the wine and cook an additional 10 minutes, adding water if required to prevent the sauce from becoming too thick.
• Add the mussels stirring to coat, cover, and cook until the shells open (5 to 10 minutes).
• Spoon the mussels and sauce into four bowls and sprinkle with parsley.

MUSSELS WITH WHITE WINE, PARSLEY, AND GARLIC

Steps:

• Make a paste with the garlic and a little salt. Top garlic with chopped parsley and anchovies; chop together to form a smooth paste.
• Heat oil in a 6 quart pot over medium heat. Add paste; cook, stirring, until aromatic, about 2 minutes. Add wine; boil for 2 minutes. Add mussels; cover and steam until they open, 3-4 minutes.
• Sprinkle mussels with parsley leaves and lemon zest. Toss with a spoon.
• Serve mussels and broth in bowls with crusty bread to sop up the savory liquid.