PENN COVE MUSCLES RECIPES
PENN COVE MUSSELS | COOKING MAMAS
Penn Cove Mussels are the sweetest, meatiest, mussels you will ever eat! Serve as an appetizer or light dinner with crusty French bread for dipping!
Provided by Cooking Mamas
Categories Appetizers
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4
Number Of Ingredients 7
Steps:
- De-beard and rinse mussels.
- 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.
- Serve in bowls with some of the nectar from the pan and crusty French bread for dipping.
PENN COVE MUSSELS PROVENCAL RECIPE BY JOHN - COOKEATSHARE
Provided by John Howie
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Number Of Ingredients 9
Steps:
- Heat the olive oil in a sauté pan, when the olive oil is beginning to heat add the garlic and onion, let sauté until the garlic is turning golden. Add the mussels to the pan. Toss lightly, add the tomato and the seafood seasoning, cook and toss then add the clam juice/white wine. Cover and steam for 2 minutes or until the mussels have opened. Add the parsley, toss lightly. Place in the bowl placing some of the tomato on top. Serve.
Nutrition Facts : ServingSize 310 g, Calories 345, FatContent 27.75 g, TransFatContent 0.0 g, SaturatedFatContent 3.88 g, CholesterolContent 4 g, SodiumContent 207 g, CarbohydrateContent 16.84 g, FiberContent 3.4 g, SugarContent 8.01 g, ProteinContent 4.39 g
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- Storage: Store the mussels in your refrigerator and cover with ice or possibly a damp cloth to keep moist. They shouldn't stand in water, so drain liquid from the container daily. Preparation: Usually the mussels will be de-bearded when purchased, however, if the mussels still have their "beards" (byssal threads), wait till within an hour of cooking to remove the mussel beards by giving them a sharp pull toward the pointed tips of the mussels. Lightly rinse the mussels under fresh, running water before cooking, then set aside. If any mussels are gaping open, they are getting weak, throw away any which won't attempt to stay closed after squeezing their shell shut or possibly if they have broken shells or possibly an "off" odor. Steam 5 pounds of de-bearded and rinsed mussels using any classic steamed mussel recipe. Remove mussels from broth and set aside in a large bowl in the refrigerator to cold; leave the mussels in their shells. Prepare the marinade by stirring the sugar with the cider vinegar till completely dissolved. Stir in the red onions, scallions, pimentos, and garlic to the marinade. Pour the marinade over the top of the bowl of mussels only after the mussels have cooled completely. Drain marinade from bowl and pour over mussels several times till all mussels are soaked. Cover bowl and keep cold till mussels are to be used. Mussels should sit in marinade at least an hour before serving and may be kept in marinade up to a week. Pour marinade over mussels right before serving. Serve by themselves or possibly add in to pasta or possibly a salad.
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Total Time 20 minutes
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PENN COVE MUSSELS | COOKING MAMAS
Penn Cove Mussels are the sweetest, meatiest, mussels you will ever eat! Serve as an appetizer or light dinner with crusty French bread for dipping!
From cookingmamas.com
Total Time 45 minutes
Category Appetizers
Cuisine American
From cookingmamas.com
Total Time 45 minutes
Category Appetizers
Cuisine American
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