STEAMED MUSSEL RECIPES RECIPES
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
EASY STEAMED MUSSELS RECIPE | MUSSELS RECIPES - FULTON ...
Steamed mussels are one of our go-to easy seafood dinner recipes. Once you start devouring these delectable mussels, it’s hard to stop! Steamed mussels are quick to make, healthy and ideal as a dinner for two or when you’re feeding a crowd. We love steamed mussels with white wine, garlic and shallots but you can also add diced tomato, thyme and even beer instead of white wine. However you make steamed mussels, make sure you serve them with plenty of crusty bread. Serves 2.
How many mussels per person?
Count on at least 1 pound of mussels per person.
How to clean mussels
It’s important to pick over and clean mussels before cooking, but this only takes a few minutes. Discard any mussels with cracked shells, and any mussels that are already open. Now, give the mussels a salt bath to expel any sand or grit from inside the shell. About 15 minutes before you’re ready to cook, soak the mussels in a large bowl of fresh, cold water mixed with salt (½ cup kosher salt to 6 cups water for 2 pounds of mussels). After 15 minutes, remove the mussels from the cold water, being careful not to agitate the bowl and risk getting the expelled sand back into the mussels. Pull out any beards (fibers sticking out of the shell) by holding a mussel in one hand and pulling the beard from the hinged end with your other hand. The beard will usually come out easily. Finally, give the shells a quick scrub to remove any debris or barnacles.
Provided by
Prep Time 020 minutes
Cook Time 020 minutes
Yield Serves 2 - 2
Number Of Ingredients 9
Steps:
- 1. Melt the butter in a large pot over medium heat. Add shallots and garlic and cook until softened but not brown, about 5 minutes. 2. Turn the heat up to medium-high, and add the white wine and mussels. Cover the pot with a lid and give the pot a shake. Cook until the mussels have opened, about 5-7 minutes. Discard any mussels that remain closed. 3. Turn off the heat, and stir in the parsley, scallion and heavy cream if using. Taste the broth and season with salt and pepper if necessary. 4. Serve mussels with the broth, along with lemon wedges and bread for mopping up the delicious broth.
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