BEST MUSSELS RECIPE RECIPES

Name: Classic French Mussels
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: french
Ingredients: 3 tablespoons extra-virgin olive oil; 2 shallots, finely chopped; 4 garlic cloves, finely chopped; 2 pounds mussels, cleaned; 1 cup dry white wine; 1/2 cup heavy cream; 4 tablespoons unsalted butter, cut into pieces; 1/2 bunch fresh parsley, chopped; Kosher salt; Crusty bread, to serve

CLASSIC FRENCH MUSSELS RECIPE | GEORGE DURAN | FOOD NETWORK

Classic French Mussels Recipe | George Duran | Food Network image

Provided by George Duran

Categories appetizer

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

Steps:

Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.

STEAMED MUSSELS RECIPE | TYLER FLORENCE | FOOD NETWORK

Steamed Mussels Recipe | Tyler Florence | Food Network image

Provided by Tyler Florence

Categories main-dish

Total Time 1 hours 10 minutes

Prep Time 1 hours 0 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Steps:

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.

Nutrition Facts : Calories 543 calorie, FatContent 23 grams, SaturatedFatContent 7 grams, CholesterolContent 142 milligrams, SodiumContent 1327 milligrams, CarbohydrateContent 22 grams, FiberContent 1 grams, ProteinContent 56 grams, SugarContent 2 grams

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