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Mussel Brose

Mussel Brose


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Finely chop the onions, celery, garlic and leek, including the green tops.

Dice the peeled potatoes into small cubes.

Melt the butter until hot and foamy. Soften the onion, celery and leek in the hot butter until soft and translucent.

Add the potatoes and stir together with the vegetables. Allow to cook gently for five minutes, stirring from time to time.

Pour in the strained mussel liquor and bring to the boil. Turn down to simmer for at least 30 minutes. The original quantity of white wine and water will have more than doubled, to give you approximately 1200ml, plenty to cover the vegetables. As the
mussels steam open, the juices mix with the white wine and water, adding a natural saltiness.

Liquidise at this stage if preferred, or leave the soup to serve as a chunky version.

Add the oatmeal, stir well and simmer for a further five minutes.

Meanwhile, remove the cooled mussels from their shells and reserve in a bowl. Retain a few whole for garnish. Amongst the mussels there will be some residual chopped onion, garlic and herbs from when they were cooked. This is fine and all
can be added to the soup.

Stir in the shelled mussels, together with the freshly chopped parsley and chives and some ground black pepper.

Before serving, stir in the carton of single cream and fill the empty carton with cold water and pour that in too.

Reheat and check thickness and seasoning. Salt should not be necessary. Add a little more hot water if too thick.

Serve hot in warmed bowls with whole mussels placed on top for garnish and a pinch of chopped chives on top. With some warm crusty bread, oatcakes or scones, this is a meal-in-one.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


How To Cook Mussels

I know that mussels can be intimidating if you&aposve never made them before but trust me, they are very easy to make. They&aposre also incredibly versatile so once you learn the basic method of cooking them you can change the sauce they&aposre cooked in to create many new flavors.

A Few Notes for Perfect Mussels

  • Always buy your mussels fresh frozen mussels have a mealy texture. Make sure the mussel shells are firmly closed. If they are open a little give them a firm tap against the side of the sink or the counter. If they close you can eat them. If not discard them.
  • Make sure you inspect each mussel before you buy it. Don&apost buy any that has a cracked shell.
  • If you live more than a few minutes away from your fishmonger ask them for a bag of ice to put next to your mussels in your shopping bag. This will help keep them fresh if you must drive a little ways before you get home.
  • You&aposll want to give the mussels a scrub under cold running water. Grab their beards (the hairy stuff usually on the bottom side of the mussel) and give it a tug to remove it. Put all the clean mussels in a bowl and put them back in the fridge while you prepare the sauce.
  • Remember that mussels are very salty so you won&apost need to add any extra sea salt.
  • Mussels have a lot of liquid inside of them so even if it does not seem like there is much broth to begin with, once they cook and open up they will release their liquid into the pot and there will be lots of broth

Creamy French Mussels

Time: 15 minutes
Serves: 4 as a main or 6 as an appetizer

Ingredients

  • 2 lb. fresh mussels, scrubbed and beards removed
  • 1 tablespoon butter
  • 2 shallots, thinly sliced
  • 1 garlic clove, very finely minced
  • ½ cup dry white wine
  • ¼ cup heavy cream
  • Fresh cracked pepper, to taste
  • 2 tablespoons chopped parsley

1. Scrub the mussels well under cold running water and remove their beards. Place them back in your fridge while you prepare the sauce.

2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds.

3. Add the white wine and bring the pot to a boil.

4. Add the mussels all at once to the pot and give them a stir. Put the lid on the pot and let them cook for 3 minutes.

5. Stir the mussels and remove any from the pot that have opened wide and place them in a serving dish. Continue to remove the mussels from the pot once they have opened.

6. Discard any mussel that remains tightly shut after 6 minutes.

7. Remove the pot from the heat, stir though the heavy cream, fresh cracked pepper and chopped parsley. Pour the cooking liquid over the mussels in the serving bowl and serve immediately.

Mussels are great served with a side of crusty bread and a couple of spoons for sopping up all the tasty broth.

These New England-style mussels are cooked in a white wine broth and topped with a garlic butter. "They&aposre best New England-style mussels you will ever taste," says I Sea Food and Eat It. "Serve with thinly sliced garlic French bread toast."

Make-Ahead Mussels?

Mussels must be served immediately after cooking but I&aposve learned a few tricks to make it easier if you are serving these to company:

  • The mussels can be scrubbed an hour before you serve them. Keep them in your fridge until right before you are going to cook them. Before cooking recheck them to make sure none have opened and discard any that have. Do expect to throw away a few.
  • The broth can be made a few hours ahead of time and left in the pot at room temperature. Bring it to a boil before adding the mussels.

Variations on the Basic Recipe:

French Mussels

Cook the mussels as described above but omit the cream at the end of cooking.

Chipotle Mussels

Sauté a few shallots in some butter. Add garlic, pureed chipotle peppers in adobo sauce and a few drops of liquid smoke. A little maple syrup and/or a small splash of soy sauce are also nice additions. Add some wine to the pot then continue to cook the mussels as described above. Once the mussels have finished cooking add a splash of cream to the sauce.

Italian Mussels

Sauté some shallots in olive oil. Add garlic and chopped tomatoes to the pot. Add the wine and continue to prepare the mussels as described above. Stir some chopped fresh basil through the sauce once the mussels have finished cooking.

Beer and Bacon Mussels

Dice a handful of bacon and cook it in the pot until it is nearly crispy. Drain most of the oil from the pot then add some finely minced onion. Cook the onion until it is soft and the bacon is crispy. Pour some beer into the pot and bring it to a boil. Cook the mussels as described above. You can also add a splash of cream at the end if you like.


Watch the video: Superstar Scottish Chef in Monaco (September 2022).


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