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
STEAMED MUSSELS WITH WHITE WINE BROTH - INSPIRED TASTE
Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.
Provided by Adam and Joanne Gallagher
Total Time 40 minutes
Prep Time 25 minutes
Cook Time 15 minutes
Yield Makes 2 generous servings
Number Of Ingredients 11
Steps:
- Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
- Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
- Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
- Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.
Nutrition Facts : Calories 510, ProteinContent 48 g, CarbohydrateContent 28 g, FiberContent 2 g, SugarContent 6 g, FatContent 17 g, SaturatedFatContent 7 g, CholesterolContent 133 mg
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- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
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- Put a pan of water on to boil. While that’s happening, sort through your cleaned clams and if there are any that aren’t tightly closed, give them a sharp tap. If they don’t close, throw them away. Put a large pan with a lid on a high heat and let it heat up. Finely slice the parsley stalks, then put them to one side and roughly chop the leaves. Peel and chop the garlic, quarter the tomatoes and get your wine ready.
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