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Mussels are quick to make and this recipe is very simple and light! Perfect for a main course served with a nice, big salad and crusty bread or chips.
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- 600g fresh mussels, cleaned
- 1 bouquet garni
- 100g cherry tomatoes
- 4 slices prosciutto or jamon cru, coarsely chopped
- 200ml dry white wine
MethodPrep:5min ›Cook:10min ›Ready in:15min
- Place the mussels, bouquet garni, tomatoes and prosciutto in a large saucepan with a cover. Pour in the white wine, cover and cook over medium heat until the mussels open, about 7 minutes.
- Prepare a large empty plate for discarded shells, and provide plenty of napkins. Discard any mussels that do not open, and serve.
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Maintaining good health and a sense of well-being are top priorities in today’s hectic and stressful world. People are paying more attention to their diets and turning to healthy, sustainable shellfish.
A University of Washington study confirms that shellfish are a healthful addition to a balanced low-fat diet. Shellfish are much lower in saturated fat than pork or beef and provide high quality protein. In addition, shellfish contain significant amounts of heart-healthy omega-3′s, are excellent sources of protein, and are especially good sources of iron, zinc, copper, and vitamin B12.
Specific nutrition information for:
Steamed P.E.I. Mussels in Fragrant Broth
Prep Time: 10 minutes
Cook Time: 6 minutes
Yield: 2 servings
I’m almost positive that the black mussels from our local grocers do not come from Prince Edward Island, Nova Scotia, or any Canadian provinces, for that matter, but who knows.
Select loose mussels, making sure to accept only mussels that have fully-closed shells. Try not to buy the bagged variety (usually in 2 lb. or 5 lb. nets) which are difficult to examine. If some close when they are tapped, then they are still alive and safe to cook. Usually, about 3/4 pound per person is an ideal portion.
Every drop of the irresistible, heady, garlic-rich broth is meant to be sopped up with slices of baguette or, in this case, thick sourdough bread toast points. The French customarily serve moules frites, that is mussels with matchstick potato fries as an accompaniment.
This recipe is much more simple than appearances would indicate. The outcome is outrageously delicious, elegant, and sure to impress your dinner companion or a degustation party group. Do not make this recipe in advance. To save time, the broth of butter, wine, garlic, shallot, and tomato may be prepared and set aside until serving time.
1.5 pounds live P.E.I. mussels
1 stick (4 ounces) butter
6 clove garlic, crushed, minced
1 small shallot, minced
3 cups dry white wine
1 large vine-ripe tomato, seeded, chopped
2 spring onions (scallions), chopped very finely
1/2 cup chopped fresh Italian parsley
2 thick slices sourdough bread, toasted
Rinse the mussels in a sink with very cold water. Let the mussel stand for 5 minutes. Discard any mussels that are not closed. Of those remaining remove the beards, and scrub off any remaining debris with a hard kitchen brush.
Melt butter in a large pot over medium-high heat. Add the shallot and garlic, and sauté for 2 minute or until soft, but not brown. Add the wine, tomato, and parsley, and simmer uncovered until the alcohol evaporates from the wine, about 5 minutes. Add the scallions, parsley, and mussels. Toss to coat all the mussel shells with the hot broth. Cover with lid, and check every 10 seconds, shaking the pot as the mussels open. They will open one by one as they are steamed. Cooking is complete when all mussels are open, or no more do so. Do not over cook or the mussel meat will become rubbery and chewy. The meat should look plump and juicy. The whole steaming process should take no longer that 3-4 minutes.
Transfer mussels and liquid into a large serving bowl. Serve family style with a basket of thick toast points.
A bright Sauvignon Blanc pairs very well with the buttery mussel broth. The Marlborough Valley of New Zealand, the Rutherford Valley of California, and a white Bordeaux typically mostly Sauvignon Blanc with Sémillon, like from the vast Entre-Deux-Mers, is where it all started.
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Steamed Mussels in White Wine & Lemon
Let’s make: steamed mussels in white wine and lemon juice! Seriously on heavy rotation as an appetizer for dinner on the weeknights for us. It’s super easy to make and v impressive, too!
It starts with a base of shallots, garlic and red pepper flakes, all added with cream, butter & wine. It’s then steamed and finished with lemon zest, juice and loads of chopped parsley. Serve with crusty bread & it’s perfect.
What You’ll Need
- olive oil
- red pepper flakes
- white wine
- heavy cream
- unsalted butter
- crispy bread
- lemon zest and juice
How To Make Your Mussels
Wash your mussels under cool water, set aside. In a deep pot with a drizzle of olive oil, sweat out shallot, garlic and red pepper flakes. Season with salt and pepper.
Next, add in your wine and reduce for 2-3 minutes minutes. Then add in your cream and melt in your butter.
Once your sauce is all combined and the butter is melted throughout, add in the mussels, and stir well to toss with the sauce. Cover with a lid and steam until your mussels open, about 5-6 minutes.
Remove the lid and turn off the heat. Toss in chopped parsley, lemon zest, lemon juice, stir and serve with lemon wedges, fresh parsley, freshly cracked pepper and crusty bread to dip into all that saucy goodness!
- 2 pounds mussels, cleaned
- 1 tablespoon olive oil
- 6 ounces diced pancetta
- 1/2 cup chopped shallots
- 2 tablespoons minced garlic
- 1/2 teaspoon red pepper flakes
- 1 cup dry white wine
- 2 tablespoons tomato paste
- 28 ounces whole tomatoes
- Rinse and clean the mussels. Discard any that do not close when rinsed. Keep refrigerated until it&rsquos time to add them to the pot.
- Drain the tomatoes and save the juice for another use. Coarsely chop the tomatoes and set aside.
- Heat a Dutch oven over medium-high heat. Sauté the pancetta in olive oil until crispy.
- Stir in the shallots, garlic, red pepper flakes and cook until fragrant.
- Stir in the tomato paste and cook until slightly darker in color.
- Add the tomatoes and wine and bring to a boil.
- Reduce heat to a simmer and add the mussels. Cover the pot and simmer 5 to 7 minutes or until the mussels are opened. Discard any that do not open.
- Serve with pasta and crusty bread.
- by Hezzi-D’s Books and Cooks by Cindy’s Recipes and Writings by A Day in the Life on the Farm by Sweet Beginnings
- Spicy Mussels Provençal by A Kitchen Hoor’s Adventures
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Steamed mussels with prosciutto and tomato recipe - Recipes
1 pound mussels
2 tablespoons flour
4 tablespoons unsalted butter
2 shallots, minced
2 garlic cloves
4 tablespoons Italian parsley, minced and divided
1 1/2 teaspoon crushed red pepper (scale it back to 1 teaspoon if you're adverse to spicy)
1 cup dry white wine
1. Place the mussels in a bowl and cover them with cold water. Mix in the two tablespoons of flour and allow to stand for 30 minutes. This will allow the mussels to release any sand. Next, drain the mussels and pull the "beards" off. If the mussels are dirty, scrub them, removing any dirt and be sure to discard any that aren't tightly shut.
2. In a large saute pan, melt butter over medium heat. Once melted, add the shallots and garlic cook for 3-4 minutes and until translucent. Add 2 tablespoons of Italian parsley, crushed red pepper and white wine. Bring to a simmer, reducing liquid for 5-7 minutes.
3. Transfer clean mussels to the pot and cover with a lid, steaming them for 2-3 minutes. Holding the lid down, give the pot a shake one or two times this will make sure the mussels at the bottom don't burn. You'll know when the mussels are done when they're all open, throwing away any that refuse to open. Scoop mussels into two separate bowls, and ladle liquid over each bowl. Serve with bread. BOOM.
Modern Venice: Perfectly steamed mussels (Cozze Serenissime)
A unique appetizer that continues cooking right in front of you! The mussels are steamed for one minute in the pressure cooker and served on a bed of radicchio and spinach that wilts in the briny, hot, rose’ wine broth while you are eating the mussels. The scent is that of a glass of wine at a foggy Venitian outdoor restaurant on the canal. A grilled baguette is the perfect accompaniment for picking up and left-over broth.
I could not refuse a personal invitation exteded by Giallo Zafferano, the “Epicurious” of Italy, to enter their “Venice on a Plate” recipe innovation contest for a dish made with ingredents found and grown in the Venitian lagoon!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||1 min.||Low(1)||Normal|
- 2 lbs (1k) f Mussels, cleaned and de-bearded
- 1 White Onion, chopped
- 1 Small head of Radicchio, cut into thin strips
- 1 lb. of Baby Spinach
- 1 clove of Garlic, smashed
- ½ cup of a dry Rose' wine, or a dry white wine
- ½ cup of water
- Olive Oil
- Right before cooking, hold the mussel with the round end towards you and pull on the little "beard" sliding it in the opening toward you as you pull. Then, clean the shells by scrubbing with a nylon brush or scrubby sponge (with no detergent residue).
- 1 tablespoon olive oil
- ½ cup finely diced onions
- 3 ounces Spanish chorizo sausage, quartered lengthwise, cut into1/4-inch pieces
- 4 cloves garlic, minced
- 1 ½ cups white wine
- 3 pounds littleneck clams, scrubbed and rinsed
- ⅓ cup chopped Italian parsley
- 2 tablespoons butter
Place large pot over medium heat add olive oil. Stir in diced onion cook and stir until onions begin to turn translucent, 3 or 4 minutes. Add chorizo cook and stir to render some fat, about 3 minutes. Add garlic and cook 1 minute. Pour in white wine.
Raise heat to high and bring liquid to a boil. Immediately add clams and distribute evenly. Cover and cook until clams open, about 7 minutes. During this time you can occasionally shake the pot to "stir" the clams using potholders or a kitchen towel to hold the pot handles. It's best not to open the lid and stir.
When clams have opened, remove pot from heat. Stir in butter and parsley allow butter to melt. Serve clams in heated bowls with lots of the liquid.
Mussels in Tomato, Basil and Chickpea Sauce
Right after I took the California bar exam last summer, my wonderful boyfriend took me on a 3 week adventure through Italy, France, Switzerland (a little) and Austria. The whole trip was amazing and we ate exceptionally well. The food I remember most was, of course, along the French Riviera. Numerous cafés and bistros serving local seafood and produce artfully prepared lined the streets. I was in heaven. One of my favorite simple lunches was the classic French dish “Moules Frites” which translates to “Mussels and Fries.” You get a heaping pot of mussels in your choice of sauces (I like the Roquefort and the traditional tomato), some bread for dipping and skinny fries in a paper cone with aioli. Mmmm… I can almost taste it now.
Seeing some mussels at the farmer’s market brought me back to this wonderful trip. I snatched them up right away and set out to create a delicious and healthy pot de moules! The chickpeas added some extra texture and the sauce was so delicious I couldn’t help but soak up every last bit with my homemade bread. I used the recipe for wheat bread in the book Artisan Bread in 5 Minutes a Day (which I learned about thanks to my fabulous sister Patty!) If you haven’t tried mussels, you should. They are delightful and super easy to prepare. This sauce, however, would go great with any seafood or as a soup on its own!
- 20-24 medium/large mussels, cleaned and beards removed
- for a video on how to clean mussels
- ¼ c chopped celery
- ¼ cup chopped onion
- 1 14oz can chickpeas, drained and rinsed
- 2 14oz can stewed tomatoes
- 1/8 cup chopped basil
- Salt & pepper to taste
- Bread for dipping
- for the basic artisan bread recipe
Heat a large deep skillet or heavy bottomed pot with a tight fitting lid over medium heat. Coat with cooking spray and sauté the celery, onion and chickpeas until the onion and celery are softened and the chickpeas are lightly browned, about 5-7 minutes. Sprinkling with a dash of salt will help the onions release moisture and soften.
Add the tomatoes and basil and stir occasionally until it begins to simmer, about 6 minutes. Salt and pepper to taste.
Pour the mussels into the skillet/pot and cover with the lid. Simmer for approximately 4-5 minutes or until the mussels open. Do NOT overcook or your mussels will become rubbery. Stir to coat. Serve immediately with some good crusty bread.
I baked this! It’s so easy. Click here for the recipe.
Servings: 2 Serving Size: about 10-12 mussels and 2/3 cup sauce*
Calories: 218 Fat: 1.6g Sat. Fat: 0.2g Carbs: 28.2g
Sodium: 567.2mg Fiber: 4.8g Sugar: 6.6g Protein: 7.2g
*There will be leftover sauce. The mussels on their own account for approximately 80 calories per serving. These nutrition facts do not include bread.
Martin and Me by the amazing yachts in Monte Carlo, Monaco
Moules à la sauce roquefort à proximité des plages de sable fin de Fréjus
(Mussels in Roquefort sauce enjoyed near the sandy beaches of Fréjus, France)
Steamed Mussels in Spicy Tomato-Wine Broth with Crusty Garlic Bread
In traditional Italian fashion, my family would make the Feast of the Seven Fishes every Christmas Eve. Over the years, the tradition has changed. We now tend to serve steak and pasta, with only a few of our seafood specialties. Mussels are always a big hit, so this year I am making sure they end up on our holiday table!
To keep things exciting this Christmas, I decided to make a new version of mussels that packs a ton of flavor into the dish. Mussels are so simple to prepare, so they’re perfect to make for a large crowd. They are sold and cooked alive, so it’s important to keep them chilled and open to the air before using them. After a quick cleaning and debearding, the mussels are ready to go. I made this recipe for 2 pounds of mussels, but it’s easy to double or triple if you’re cooking for a lot of people this holiday.
Since the mussels are simple to prepare, I put all of my attention on the sauce: a spicy tomato-wine broth. This “broth” turned out slightly thicker than I intended, more of a sauce really, but it was too good to change. It starts off with shallots and garlic sautéed in olive oil to soften and release their flavor. I deglaze the pan with white wine for an acidic, sweet touch. Tomatoes, thyme, and lemon are added for fresh flavor and a robust taste. I spice things up with a couple of dried chiles de arbol. They reconstitute in the liquid and add a wonderful heat to the broth. After simmering all of these ingredients together, the mussels are added just for a few minutes, that’s all they need to steam. Once their shells open, they’re ready!
After spooning the mussels out, I finish off the sauce with some butter and fresh herbs. Swirling in the butter gives the broth a rich, glossy finish. It’s hard to resist ripping off pieces of bread and just dipping them right into the sauce. But what makes it even better is crisping the bread up a bit first. With the broiler on high, I drizzle thick slices of Italian bread with olive oil and toast them just for a couple of minutes on each side before rubbing them with fresh garlic. You want them golden and crisp on the outside, but soft and chewy on the inside. I serve the mussels with a heaping spoonful of broth and a few pieces of bread right alongside, ready to dip in! The broth works its way into all of the crevices of the mussels, and the bread soaks up the rest…a perfect combination. Enjoy!