How To Cook Mussels Easy Steamed Mussels Recipe With Garlic And Butter

Whether you’re on the coast of California or Maine, or tucked into a bistro in France, there’s no sight more welcoming on a frigid night than a …

Rating: 2.3/5(31)
Category: Entree
Cuisine: French
Total Time: 15 mins
1. Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic. Season with a few pinches of salt and pepper, and cook for 2-3 minutes, until softened and fragrant.
2. Add the mussels, broth, and wine to the pot and cover with a lid. Cook the mussels for 5 minutes, shaking the pot every few minutes to evenly distribute the heat.
3. Remove the lid and check for any unopened mussels; if the majority are still closed, cover with the lid for another 2 minutes, then check again. Once most of the shells are open, discard any that have remained closed.
4. Transfer to a large serving bowl (don't forget the cooking liquid!), garnished with chopped parsley and red pepper flakes, and serve with crusty bread or French fries, for French moules frites, on the side to soak up the broth. For proper mussel eating etiquette, place a separate bowl on the table for discarding empty shells.

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Cream the butter with the garlic and parsley in a bowl and set aside. Place the mussels in a saucepan with the remaining ingredients, bring …

Rating: 5/5(1)
Category: Mussels
Calories: 730 per serving
1. Cream the butter with the garlic and parsley in a bowl and set aside.
2. Place the mussels in a saucepan with the remaining ingredients, bring to boil and simmer for 3 minutes or until the mussels open.
3. Detach the lid from the base and place the mussels still sitting in their shells on a baking sheet.
4. Dot generously with the garlic butter and grill until the butter has melted.

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Melt the butter in a large pot over medium heat. Add shallots and garlic and cook until softened but not brown, about 5 minutes. Turn the heat up to medium-high, and add the white wine and …

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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In a large saucepan melt the butter and then add the garlic, lemon zest and rosemary. Cook gently for 3-4 minutes over a medium heat or until fragrance of the garlic wafts up to your nose, now add half of the parsley, the chilli and the mussels and stir. Then add the lemon juice and the wine, put the lid on and bring the wine to the boil.

Cuisine: French
Category: Main-Course, Lunch, Starters
Servings: 4

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2019-04-15 · How to Cook Mussels: Easy Steamed Mussels Recipe With Garlic and Butter. Written by the MasterClass staff. Last updated: Jul 29, 2021 • 2 min … From masterclass.com 2.3/5 (31) Category Entree Cuisine French Total Time 15 mins. Heat the butter in a large stock pot or deep saucepan over medium heat, then add the shallots and garlic.

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Instructions. Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft. Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes. Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes.

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Melt the butter in a large, heavy saucepan. Add the onion and cook over moderate heat, stirring, until just softened, about 2 minutes. Add the garlic

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This recipe I’m sharing today is a very classic way to cook musselssteamed in a garlic butter white wine broth. It’s very quick and easy, and really makes the most of mussels: Saute aromatics to create the flavour base (butter, garlic, onion), cook off white wine then stir through tomato (colour, adds texture, interest and a bit of

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Cleaning Mussels. Photo by Kristen. 2. Place a medium sized pot over medium high heat. Add the butter and, when it has melted, add the shallots. Sauté the shallots for 3 minutes then add the garlic and cook for 30 more seconds. 3. Add the white wine and bring the pot to a boil. Shallots in butter and wine for Mussels.

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Directions. Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.

Author: Food Network Kitchen
Difficulty: 20 min

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Instructions. Clean mussels by putting them in water and scrubbing the outsides. In a large skillet, melt butter over medium heat. Add in shallot and stir. Let simmer until aromatic, about 2-3 minutes. Add in garlic and red pepper flakes and stir. Cook for an additional 2-3 minutes. Pour in white wine to the skillet and bring to a simmer.

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Add the butter and wait 30-40 seconds until it melts. Add the chopped shallot and minced garlic and fry for 2-3 minutes. Stir frequently. Step 2: Next, add the prepared mussels and the white wine into the pan and cook mussels for 5 – 6 minutes at medium-high heat. In between, uncover the lid and stir.

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Discard any that have broken or open shells. STEP 2. Melt 40g of the butter in a very large pan over low heat. Add 2tsp of the chopped garlic and all the shallots and cook for 2mins. STEP 3. Add the mussels, wine, salt and black pepper. Cover and bring to the boil, shaking occasionally. Cook for around 3 mins or until the mussels open.

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Mussels steamed in buttery lemon garlic are the perfect starter or light meal. Serve them up for your next date night! Lemon garlic butter mussels are so easy to make and taste amazing. Chewy and tender, they go great with a fresh spinach salad and crunchy French baguette.Definitely finish the meal with a slice of homemade caramel cheesecake and snuggle …

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Place mussels in heavy large Dutch oven, cover and cook over high heat until mussels open, shaking pan occasionally, about 5 minutes. Drain mussels, reserving liquid.

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Instructions. Heat a large pot over medium heat. Add the butter let it melt. Add the garlic and chili flakes to the pot and cook for 30 seconds, stirring constantly. Add the white wine and bring the mixture to a simmer; do not boil. Place …

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Simmer approximately 5-7 minutes until the mussels begin to open. Turn the heat off and add the butter and parsley and stir well. Don't over cook the mussels. You just want to make sure they all open well. Serve -- As I mentioned - crusty bread. I like to drizzle with olive oil and toast, then rub with a garlic clove and a tomato.

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