MUSSELS RECIPES | BBC GOOD FOOD
Steam this delicious shellfish to perfection using one of our inventive serving ideas, from curry recipes to flavoursome broths.
Provided by Good Food team
Number Of Ingredients 1
STEAMED MUSSELS RECIPE | TYLER FLORENCE | FOOD NETWORK
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
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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STEAMED MUSSELS RECIPE | TYLER FLORENCE | FOOD NETWORK
From foodnetwork.com
Reviews 4.4
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
Calories 543 calorie per serving
Reviews 4.4
Total Time 1 hours 10 minutes
Category main-dish
Cuisine american
Calories 543 calorie per serving
- 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.
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