MUSSELS IN LEMON GARLIC-BUTTER SAUCE
Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining
Provided by Linda Nortje
Categories Appetizers / Snacks
Time 30m
Number Of Ingredients 10
Steps:
- Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft
- Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes
- Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes
- Remove from heat - season to taste with Salt and Black Pepper - stir through the Lemon Juice, finely grated Zest and Parsley
Nutrition Facts : Calories 372 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 94 milligrams cholesterol, Fat 28 grams fat, Fiber 1 grams fiber, Protein 8 grams protein, SaturatedFat 18 grams saturated fat, Sodium 294 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
LEMON AND GARLIC STEAMED MUSSELS
Provided by Food Network
Time 16m
Yield 2 servings
Number Of Ingredients 4
Steps:
- 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
- 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
- 3. SERVE immediately with crusty bread for dunking.
PENN COVE MUSSELS WITH SMOKED SALMON AND CREAMMM...GOOD
Steps:
- In a large saucepan over medium high heat, add garlic, wine and cream. Bring to a simmer and cook for 1 minute. Add the mussels and flake in the smoked salmon. Cook, without a lid, for 5 to 6 minutes, or until the mussels are open and the meat is opaque. Serve. Note: Do not boil over high heat as the cream could curdle.
SPICY SOUTHWEST PENN COVE MUSSELS
Steps:
- Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.
PENN COVE MUSSELS IN LEMON CREAM
Make and share this Penn Cove Mussels in Lemon Cream recipe from Food.com.
Provided by lazyme
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, 1 tablespoon parsley, lemon juice, and salt and pepper to taste.
- Seed tomatoes and cut into 1/4-inch dice.
- Cut lemon into 4 wedges.
- Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat.
- Add lemon wedges and remaining garlic and cook, stirring, 30 seconds.
- Add mussels and cook, stirring, 1 minute.
- Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes.
- Discard any unopened mussels.
- Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley.
- Serve mussels immediately.
- Serves 2 as a first course.
PENN COVE MUSSELS IN LEMON CREAM
Categories Milk/Cream Appetizer Quick & Easy Lemon Mussel Spring Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 2 as a first course
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
- In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
- Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.
PENN COVE MUSSELS STEAMED IN ORANGE JUICE WITH BASIL
Make and share this Penn Cove Mussels Steamed in Orange Juice With Basil recipe from Food.com.
Provided by Outta Here
Categories Mussels
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Grate the orange rind and reserve.
- Cut 1 thin slice from the middle of the orange and cut it into little triangles; reserve.
- Juice the remaining orange.
- In a large skillet that has a lid, mix the minced basil, oil, pepper, mussels, water, shallots, orange juice and half the grated rind. Cover the pan and bring to a boil and steam for a few minutes until the mussels open.
- Remove the mussels with a slotted spoon and toss the ones that didn't open.
- Place them on plates lined with fresh basil leaves. Garnish with orange triangles. Sprinkle the remaining orange rind on top.
- Pour the cooking broth into a small dishes, to dip mussels into.
Nutrition Facts : Calories 295.7, Fat 17.2, SaturatedFat 2.6, Cholesterol 44.8, Sodium 460.1, Carbohydrate 15.7, Fiber 1.7, Sugar 6, Protein 19.9
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
- Serve with grilled bread and lemon wedge.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
MUSSELS IN LEMON CREAM
This came out of a Gourmet Magazine about 8 years ago. I have tweeked the amounts used in the original recipe to suit my taste and to allow 2 meal portions. The saying is for a meal portion to allow 2lbs of mussels per person. Or you may use this recipe as a nice appetizer for 4-5 persons. It has a yummy combination of taste and I would recommend a nice crusty bread served with it to mop up the lovely lemon cream.
Provided by Expat in Holland
Categories < 60 Mins
Time 35m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- In a bowl stir together butter, garlic, shallot,1 tablespoon parsley, 4 tbsp lemon juice, and salt and pepper to taste.
- In a dutch oven pan melt herb butter over moderate heat. Saute until veggies are tender.
- Add mussels to pot and stir for 1 minute. Add wine, 3/4 cup cream, lemon peel, salt and pepper to taste. Stir well. Then lay lemon slices and tomato on top. Cover and simmer, until mussels are opened, about 8-10 minutes.
- Remove Mussels to serving dish. Discard any unopened mussels.
- In pot with mussel juices,increase heat to high and bring to boil. Boil down for 5 minutes or reduced by 1/3. Add remaining cream, 2 tbsp lemon juice and parsley. Boil one minute. Pour juice over top of mussels in serving dish.
- Serve mussels immediately.
More about "penn cove mussels in lemon cream recipes"
PENN COVE MUSSELS | COOKING MAMAS
From cookingmamas.com
Cuisine AmericanCategory AppetizersServings 4Total Time 45 mins
- Melt butter in a large saucepan over medium heat. Sauté scallions, garlic, parsley and basil, until the onions are translucent.
- Turn heat to medium-high, add mussels and wine, cover with lid. Steam 5-6 minutes or until shells are open. Discard any mussels that do not open.
MUSSELS WITH SAFFRON CREAM RECIPE | INA GARTEN | FOOD NETWORK
From foodnetwork.com
Author Ina GartenSteps 2Difficulty Easy
PENN COVE MUSSELS RECIPIE - COOKEATSHARE
From cookeatshare.com
MUSSELS IN BASIL CREAM SAUCE - SKINNYTASTE
From skinnytaste.com
DRUNKEN MUSSELS RECIPE - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
RECIPE OF THE WEEK: PENN COVE MUSSELS - SEATTLE MAGAZINE
From seattlemag.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love