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A simple dish of fresh mussels cooked with a combination of garlic, carrot, onion and celery in chicken stock. It's finished off with fresh spinach which adds great flavour.
7 people made this
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, finely diced
- 1 stick celery, finely chopped
- 750mls chicken stock
- 1kg mussels, cleaned and debearded
- 1 bunch fresh spinach, leaves torn in half
MethodPrep:20min ›Cook:20min ›Ready in:40min
- Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
- Pour the chicken stock into the pot and bring to the boil; cook at a boil for 5 minutes. Add the mussels; cover the pot and allow the mussels to simmer in the stock mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the stock just before serving.
- Serve hot with lots of bread.
Reviews & ratingsAverage global rating:(8)
Reviews in English (8)
I used frozen mixed veggies in a bag and prepared them just as the recipe states for the carrots and celery. I used frozen mussels out of a bag from Jewel and prepared them the same as the recipe calls for. I also cooked linguine noodles on the side, tossed with a little extra virgin olive oil and dried parsley before pouring the broth mussels and veggies over the noodles. It was an excellent and complete meal!-06 Apr 2010
Absolutely the best mussels I have ever tasted!! They simply disappeared from everyone's plate. Perfectly cooked, fantastic flavor.-18 Jul 2010
So, soooo good! I doubled the amount of carrots and celery, and it was like serving a gourmet soup with mussels. I served it over pasta tossed in EVOO. This is a perfect recipe, and I will make it again. My kids loved it - even my super picky 5 year old requested it "tomorrow."-23 Nov 2010
Easy Aussie Mussels With a Creamy Garlic Sauce
First up, remove the mussels from their packaging and place in a colander, give them a quick rinse with fresh tap water and leave to drain for 5 minutes.
In the meantime, heat the olive oil in a large pot over a medium heat, then chuck in the garlic and sauté for 1-2 minutes and then add in the wine and crème fraiche, and simmer for 5 minutes.
Now for the business end, add the mussels and pop on the lid for 5 minutes and then give them a stir and put the lid back on for another 5, or until most of the mussels have opened.
At the last minute toss in the parsley and stir through.
Serve with warm toasted sourdough and lashings of butter.
Note - if you cannot get pot-ready mussels allow extra time to debeard and scrub clean. At this stage I have never cooked with pot-ready mussels and personally feel the cooking times are to long as I have a habit of pulling the mussels out as they open and put into a warmed casserole dish as some will open with a few minutes and if those ones are left in the pot they will become rubbery.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 5 cloves garlic, crushed
- 6 large tomatoes, chopped, or more to taste
- 1 cup dry white wine
- 1 (6.5 ounce) can clam juice
- 2 pounds mussels, cleaned and debearded
- 1 cup chopped fresh parsley
- ¼ cup butter
Heat oil in a large pot over medium heat. Add onion cook and stir until translucent, about 3 minutes. Add garlic cook until fragrant, about 1 minute. Add tomatoes with all their juices. Cook and stir until softened, 3 to 5 minutes.
Pour wine and clam juice into the pot. Bring to a gentle boil add mussels. Simmer, covered, until mussels have opened, 4 to 6 minutes. Add parsley. Stir in butter until melted, about 1 minute.
Dry White Wine
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Reviews (4 reviews)
Loved it! Packed with nutrition, just left out the butter and used a little olive oil.
These mussels will be the second course of this year's Christmas Eve dinner, the third time I have included it in my favorite meal of the year. Absolutely delicious, easy to make, can be prepped ahead of time (really important when you are have a formal dinner party for eight). Thanks Molly Stevens for this classic.
This is definitely a great muscle dish! My wife and I loved it when we prepared it. It is sure to wow anyone as an appetizer or just as a meal, as we ate it. Preparation takes a little bit of time, but it is well worth it!
Baked Mussels with Spinach and Cheese Recipe
- 1 cup (250 ml) dry white wine
- 4 tablespoons finely chopped fresh shallots
- 1 teaspoon cracked black pepper
- 4 sprigs parsley
- 1 bay leaf
- 1/2 teaspoon chopped fresh thyme
- 2 pounds (960 g) green mussels, sorted and cleaned
- For the Stuffing:
- 2 tablespoons unsalted butter
- 2 cups chopped spinach
- 1/2 cup (125 ml) heavy cream
- 3 tablespoons chopped fresh parsley
- salt and freshly ground black pepper
- 1/3 cup grated parmesan cheese
In a large pot, combine dry white wine, 2 tablespoons of shallots, cracked black pepper, parsley sprigs, bay leaf, and chopped fresh thyme. Stir well, then bring to a boil over medium-high heat.
Add mussels to the pot, cover and steam until just opened, for about 2-3 minutes. Using a slotted spoon, remove steamed mussels from the pot and set aside.
Using a strainer lined with several layers of cheesecloth, strain the cooking liquid. Reserve and set aside.
In a heavy-based pan, melt the butter over medium heat. Add the remaining shallots and cook, stirring occasionally, until soft, for about 3-4 minutes. Stir in 2 cups chopped spinach, then cover the pot and cook until spinach wilted. Uncover the pot and continue cooking until the liquid from the spinach evaporated, for a further 3-4 minutes.
Pour in 1/2 cup (125 ml) of strained liquid and cook, stirring occasionally, until the mixture almost dry, for about 5 minutes. Stir in the heavy cream and cook for another 10 minutes. Stir in chopped parsley, then season to taste with salt and black pepper.
Heat the broiler. Make a bed of rock salt on a baking sheet. Arrange mussels on the baking sheet, then spoon the spinach mixture over. Top with grated Parmesan cheese. Broil for 4-5 minutes or until cheese is melted.
Lager Steamed Mussels with Garlic, Mustard & Spinach Pasta Recipe
I’ll be honest with you – I hardly ever intend to buy mussels at the grocery store. It’s only when I walk by the seafood counter and look at the offerings that I think to myself, “Hmmm, perhaps just a pound or two.” They’re perfect for a quick and delicious dinner. They’re relatively inexpensive and they’re really good for you.
The reason I don’t usually want to purchase mussels is because I don’t enjoy cleaning them. One pound isn’t so bad, but when it gets to two or three, my back starts to hurt as I lean over the sink in an effort to pull off all the beards. I do get suckered in though – especially when I think about all the different methods or preparation. Butter, garlic, beer – so many delicious ways to make them.
Yesterday, I grabbed two pounds on the fly. I knew I had the necessary ingredients to make what I wanted to make at home already, so I didn’t sweat things too much. I already had a mixture of lager in my cart for another recipe I’ll be putting together in a few days, so it was down to butter, onion and some other items that are usually staples in our house. Since Laura and I usually enjoy our mussels on some type of a bedding, I decided to grab a pound of spinach infused dried pasta. Nothing exciting here, just something off the shelf.
I usually prepare mussels in white wine, but I’ve heard of getting good results with beer as well. As I just mentioned above, I was buying beer, so I thought I’d use some of that. This recipe calls for a good quality lager, garlic, thyme, garlic, onion, parsley and mustard. Since this combination sounded perfect to me, I was really excited to get to work on making a good dinner.
1 Pound Dried Spaghetti
2 Pounds Mussels in Shells
Regular Olive Oil
Extra-Virgin Olive Oil
1/2 Sweet Onion, Chopped
4 Full Sprigs of Thyme
3 Teaspoons Garlic, Minced
Regular Table Salt
Ground Black Pepper
1/2 Cup Lager
2 Tablespoons Butter
2 Tablespoons Parsley, Chopped
1 Teaspoon Dijon Mustard
I’d like to thank the New York Times for this recipe. While I slightly modified their version, I was ultimately inspired by them.
Cook the Pasta
In a large pot, bring 4 quarts of water to a boil over high heat. Add 1 tablespoon of salt to the water. When it begins to boil, add the dried pasta. Let cook, stirring a few times, for about 8-10 minutes. The pasta should become just tender as it’s finished. Don’t overcook the pasta. When you can bite through it and not have any stick to your teeth, you’ll know it’s done.
When the pasta is finished, drain it into a colander and then return it to the pot. Drizzle some extra-virgin olive oil over it and stir well. All of the spaghetti should be completely coated with the oil. Set aside for later.
Clean & Rinse the Mussels
If you haven’t already, clean the mussels by pulling the beards from them. Also, rinse them well in a colander in your sink.
Sauté the Onions & Garlic
In a large skillet, add about 1 tablespoon of regular olive oil and warm the pan over medium heat. Then, when the skillet is to temperature, add in the onion, thyme and garlic. Cook for about 3 minutes until each of these ingredients is softened.
When that’s finished, pour the beer into the skillet and bring it to a simmer.
Cook the Mussels
Add the mussels to the pan and cover. Let them steam for about 8-10 minutes, stirring once during that time. Cook until the mussels have opened, being sure to remove any that don’t.
Plate the Spaghetti & Mussels
At this point, you can add some spaghetti to each bowl and then divide the mussels up between the bowls as well.
Make the Sauce
There should be some liquid left over in the skillet. Keeping the heat on, add the butter, parsley and mustard and mix for a minute or so, or until the butter is melted.
You can also add some salt and pepper to taste at this point. When finished, spoon the sauce over the mussels in the bowls.
The Final Dish
What you should end up with is a very tasty bowl of spaghetti and mussels. The mussels are inherently salty and the sauce is bursting with flavor. Give this one a try!
Serving Steamed Mussels:
What I love about this mussels recipe is that it’s versatile. You can serve these steamed mussels as an appetizer, light main dish with crusty bread on the side, or toss the mussels with your favorite cooked pasta for a heartier meal.
But honestly, the garlic and parsley butter sauce with these mussels is so good on its own that I doubt you’ll need anything else, except some crusty bread.
Love seafood? Try Maple Mustard Salmon, Easy Spicy Shrimp Tacos, or Cod in Red Roasted Pepper Sauce.
If you try Steamed Mussels Recipe, don’t forget to leave feedback and a rating.
Garlic Stuffed Mussels
Flex your midweek mussels! To me, these are like the chicken wings of the sea.
Preparation time: 25 minutes
Cooking time: 5 minutes
Ingredients Add to Shopping List
1. Preheat the grill to high.
2. Place the mussels in a large frying pan with no liquid. Cover the pan with a tightly fitting lid and cook for 3 to 5 minutes, stirring occasionally, until all the mussels are open. (Always discard any mussels that do not open.) When cool enough to handle, remove one half of the shell from each mussel.
3. Melt the butter in a small pot, then add the garlic. Cook gently for 1 minute. Remove from the heat, then stir in the breadcrumbs, grated Parmesan and chopped parsley.
4. Top each mussel with the breadcrumbs and place on a baking tray. Put under the hot grill for 3 to 5 minutes, until the breadcrumbs are crisp and golden brown.
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, sliced
- 1 stalk celery, sliced
- 3 ¼ cups chicken broth
- 2 ¼ pounds mussels, cleaned and debearded
- 1 bunch fresh spinach, leaves torn in half
Heat the olive oil in a large pot over medium heat. Cook the onion and garlic in the hot oil until softened, 5 to 7 minutes. Stir the carrot and celery into the mixture and continue cooking until the carrot and celery have also softened, another 7 to 10 minutes.
Pour the chicken broth into the pot and bring to a boil cook at a boil for 5 minutes. Add the mussels cover the pot and allow the mussels to simmer in the broth mixture just until they begin to open, about 5 minutes. Discard any mussels which do not open. Stir the spinach into the broth just before serving hot.
Mussels with coconut, turmeric and jasmine rice
It is well worth seeking out fresh curry leaves – they can be kept in the freezer and add a wonderfully heady earthiness to any dish.
Prep 20 min
Cook 40 min
3 tbsp rapeseed or groundnut oil
1 large onion, peeled and chopped
Salt and black pepper
3 garlic cloves, peeled and chopped
1 large knob ginger, peeled and finely chopped
2 bird’s eye chillies, finely chopped
1 ½ tsp ground turmeric
1 tbsp ground coriander
2 x 400ml tins coconut milk
2 tbsp fish sauce, or to taste
375g jasmine rice, unwashed
1.5kg mussels, cleaned
For the temper (optional)
3 tbsp rapeseed oil
2 heaped tsp black mustard seeds
16-18 curry leaves
Warm two tablespoons of the oil in a medium pan over a medium heat, add the onion, season with a few pinches of salt and fry for 10 minutes, until coloured and soft. Add the garlic, ginger and chilli, cook for another three minutes, then add the spices and stir-fry for a minute. Pour in the coconut milk and 150ml water, season to taste with the fish sauce, then bring to a simmer and leave to cook very gently while you make the rice.
Wash the rice once under cold, running water, then tip into a pan and add 650ml cold water. Bring to a boil, cover, turn down the heat to its lowest setting and leave to cook undisturbed for 10 minutes. Take off the heat and set aside somewhere warm, still covered.
Heat the remaining tablespoon of oil over a high heat in a wok or other large pan for which you have a lid. Once smoking, throw in the mussels, shake once and cover the pan. Cook for a minute, then pour in the coconut milk mixture and cook for a few minutes more, until the milk is simmering and the mussels have opened (discard any that don’t).
For a final flourish, warm the tempering oil in a small frying pan over a medium-high heat, add the mustard seeds and, as soon as they begin to pop, add the curry leaves and cook until crisp and translucent, then take off the heat. Fluff the rice with a fork, then divide between bowls, ladle the mussels on top and spoon on the temper to finish.