MUSSELS WITH PROSCIUTTO AND SHERRY
Make and share this Mussels With Prosciutto and Sherry recipe from Food.com.
Provided by annconnolly
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Over medium high heat, in a large pot with a lid, cook the onion (uncovered) and celery in the oil until the onions are soft (about three minutes).
- Add the prosciutto, wine and sherry and bring to the boil.
- Add the mussels and cover. Let boil for one minute, shaking the pan once or twice to distribute the mussels, then when all the mussels have opened (discard any which don't open) remove and serve.
Nutrition Facts : Calories 332.7, Fat 8.5, SaturatedFat 1.4, Cholesterol 63.7, Sodium 672.7, Carbohydrate 13.5, Fiber 0.5, Sugar 2, Protein 27.4
STEAMED MUSSELS WITH SHERRY, TOMATOES AND GARLIC
Categories Garlic Herb Shellfish Tomato Appetizer Steam Mussel Sherry Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 First-Course Servings
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy medium pot over medium heat. Add 2 tablespoons garlic and sauté 1 minute. Add tomatoes with their juices, whole onion, basil and 1 tablespoon oregano to pot. Reduce heat to medium-low and simmer sauce until reduced to 1 3/4 cups, about 1 hour. Remove onion and discard. Season sauce to taste with salt and pepper. Set aside.
- Melt butter in heavy large pot over medium-high heat. Add parsley, bay leaf, crushed red pepper, remaining 1 tablespoon garlic and 2 tablespoons oregano. Sauté until garlic is tender, about 1 minute. Stir in Sherry and tomato sauce. Add mussels and stir to coat. Cover and simmer until mussels open, about 5 minutes; discard any mussels that do not open. Using tongs, transfer mussels to large serving bowl. Season sauce to taste with salt and pepper. Ladle sauce over mussels and serve.
MUSSELS IN SHERRY
Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection.
Provided by English_Rose
Categories Mussels
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oil in a large pan set over a low heat and add the garlic. Cook until softened, but not coloured.
- Add the parsley, sherry, chili and seasoning and boil the liquid for 30 seconds.
- Toss in the mussels, cover with a lid and cook for 3-4 minutes, until the shells have opened.
- Serve hot or at room temperature.
Nutrition Facts : Calories 559.7, Fat 13.2, SaturatedFat 2.1, Cholesterol 79.6, Sodium 831, Carbohydrate 20, Fiber 0.3, Sugar 3, Protein 34.4
MUSSELS WITH SAFFRON AND SHERRY
Provided by Nigella Lawson
Categories dinner, quick, appetizer, main course
Time 20m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Fill a sink with cold water and put the mussels in to soak. Put saffron into a 1/4-cup measuring cup, and fill with steaming-hot water.
- Place largest pan available (6 quarts or larger) over medium heat, and add oil, onion and 1 tablespoon of parsley. Saute gently until onion is softened but not browned, about 5 minutes. Remove pan from heat, and use a fine Microplane grater to grate garlic into pan. (If a Microplane grater is not available, a garlic press may be used, but the mixture should be sauteed for 1 more minute.)
- Transfer mussels to a large colander, sorting through them and discarding any that are damaged or open.
- Return the pan to medium heat, and when the onion mixture begins to sizzle, add the saffron in its water, the sherry and 1 cup hot water. Add the mussels, cover, and raise heat to high. Bring to a boil and steam until the mussels have opened, 3 to 5 minutes. Discard any mussels that do not open.
- Transfer the mussels and pan liquid to one large bowl or two smaller bowls. Sprinkle with remaining parsley. If desired, serve with crusty bread.
MUSSELS WITH SHERRY, SAFFRON, AND PAPRIKA
Provided by Bon Appétit Test Kitchen
Categories Quick & Easy Low Cal Dinner Mussel Saffron Sherry Healthy Boil Bon Appétit
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 9
Steps:
- Heat oil in large pot over medium heat. Add shallots and garlic; sauté until tender, about 5 minutes. Add Sherry, tomatoes with juice, paprika, and saffron; sprinkle with salt and generous amount of pepper. Bring to boil. Reduce heat to medium; boil gently 3 minutes to blend flavors. Add mussels and half of parsley; cover and cook until mussels open, about 3 minutes (discard any mussels that do not open). Stir in remaining parsley. Divide mussels and juices among bowls and serve.
MUSSELS AND SHRIMP WITH PROSCIUTTO IN GARLIC SAFFRON WINE SAUCE
I was hungry for mussels the other night and could not find a recipe that I liked in any of my cooking books, so I improvised and added ingredients that I had on hand and that I also like. I have to say it came out pretty good.
Provided by WILLARD FERIA
Categories One Dish Meal
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Clean and scrub the fresh mussels in cold water, discard the open ones that after you tap them with a knife they would not close.
- Add the butter to the pan and saute onions, garlic, procciutto ham and saffron threads For about 5-10 minutes at med temperature. Add 1 teaspoons of hot sauce.
- Add the wine to the pot and mix well, then add the mussels with the parsley and basil (mix well) and tomatoes over; cook for 5 minutes at med-high temperature. Stir and remove open mussels (leave the closed ones in the pot for additional 1-2 minutes; if they do not open, discard them).
- Add shrimp and cook for few minutes until pink; remove them also.
- Make a roux with cornstarch and cream whisked slowly into the pot containing the wine mixture until it thickens up, test for salt and pepper and add the sherry to it; whisk well and return mussels and shrimp back to pot, heat up for about 5-10 minutes at medium to medium low temperature.
- Serve with your choice of pasta (I prefer Linguini or Rigatoni).
- *note.
- This also can be served as is, with no pasta, just use less cornstarch in cream (not to thicken the sauce) and serve in a bowl with nice crusty bread.
Nutrition Facts : Calories 398.8, Fat 16.7, SaturatedFat 8.4, Cholesterol 190.4, Sodium 627.4, Carbohydrate 14.4, Fiber 0.7, Sugar 1.9, Protein 34.7
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