Mussels And Scallops Recipe Mediterranean

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Once the mussels are cooked, add the scallops and cook about 5 minutes longer while stirring gently. When the scallops are cooked - opaque - add the noodles, then season with salt, pepper, and garlic powder.

Estimated Reading Time: 50 secs

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Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues. Add in the mussels, scallops and shrimp …

Servings: 4
Total Time: 30 mins
Category: Mussels
Calories: 643 per serving
1. Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned.
2. Add scallions to the pot and saute for another 5 minutes.
3. Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues.
4. Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.

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Mediterranean Turkey Zucchini Boats Shady Brook Farms. salt, red wine vinegar, lemon, onion, honey, olive oil, lemon pepper and 16 more. Pro. Brodetto Chef Daniel Holzman. kosher salt, calamari, littleneck clams, fresh basil, extra virgin olive oil and 12 more.

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A classic seafood stew with a little bit of everything from the sea. Shrimp, scallops, clams, mussels, and crab meat; seasoned with oregano, thyme …

1. Over medium-low heat melt butter in a large stockpot, add onions, garlic and parsley. Cook slowly, stirring occasionally until onions are soft.
2. Add tomatoes to the pot (break them into chunks as you add them). Add chicken broth, bay leaves, basil, thyme, oregano, water and wine. Mix well. Cover and simmer 30 minutes.
3. Stir in the shrimp, scallops, clams, mussels and crabmeat. Stir in fish, if desired. Bring to boil. Lower heat, cover and simmer 5 to 7 minutes until clams open. Ladle soup into bowls and serve with warm, crusty bread!

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Method. For the mussels, soak mussels in a bowl of cool water for 20 minutes to help remove any sand. Drain, rinse well, then drain again. …

Servings: 6
Calories: 460 per serving
Total Time: 45 mins
1. For the mussels, soak mussels in a bowl of cool water for 20 minutes to help remove any sand.
2. Drain, rinse well, then drain again.
3. Heat a large soup pot over medium heat.
4. Add oil, shallots, garlic and chile flakes and cook 2 to 3 minutes, or until garlic is soft.

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In a skillet over medium heat, melt the butter and add the garlic. Once the butter is melted, add the white wine, vinegar, bouillon cube, sugar. …

Rating: 5/5(2)
Total Time: 10 mins
Category: Main Course
Calories: 459 per serving
1. Open the bag of mussels, look them over. Discard any that have opened, & scrub off any excess sand, then place in a bowl of cold water
2. In a skillet over medium heat, melt the butter and add the garlic
3. Once the butter is melted, add the white wine, vinegar, bouillon cube, sugar. Stir until dissolved
4. Add the remaining ingredients (except mussels) and bring to a boil, reduce and simmer for 5 minutes

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In a large cast iron skillet, heat 2 to 3 tablespoon extra virgin olive oil over medium heat until shimmering but not smoking. Add shallots, red bell …

1. In a large cast iron skillet, heat 2 to 3 tbsp extra virgin olive oil over medium heat until shimmering but not smoking.
2. Add shallots, red bell peppers, and green bell peppers. Raise the heat to medium-high, and cook for about 3 minutes, tossing occasionally.
3. Add minced garlic, tomatoes, and capers. Season with just a pinch of kosher salt and black pepper. Add oregano, cumin and paprika. Toss to combine. Cook for another 5 to 7 minutes, stirring occasionally. Keep warm while you work on scallops.
4. In a separate skillet, heat another 2 tbsp extra virgin olive oil over medium-high heat. Add scallops and cook for 2 minutes on one side, turn over and cook another 1 to 2 minutes (do not overcook).

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Melt butter and proceed to saute the garlic and shallots in olive oil until lightly browned. Add scallions to the pot and saute for another 5 minutes. Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues. Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes

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Heat butter in a large covered stock pot. Saute over medium low until the shallot, garlic, parsley, thyme, and red pepper flakes become tender and smell amazing. Then add the …

Rating: 5/5(1)
Servings: 2
Cuisine: Seafood
Total Time: 20 mins
1. Prepare pasta according to package directions, drain and toss with 1 Tbl. olive oil; reserve. Combine softened butter with minced garlic and spread on bread; reserve.
2. Clean mussels under cold running water. Discard any with broken shells. Peel and devein shrimp. Rinse scallops. Set all aside.

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Preparation. Serving Directions: Preheat the oven to 425° F. Heat the olive oil in a 12-inch paella pan over medium heat. Add the shallots and sauté for 2 minutes.

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Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes. Add the clam juice, wine or additional clam juice, tomato paste and salt. Bring to a …

1. In a Dutch oven, saute onion in oil until tender.
2. Add 1/2 teaspoon garlic; cook 1 minute longer.
3. Add the tomatoes, lemon zest and pepper flakes; cook and stir for 2 minutes.
4. Add the clam juice, wine or additional clam juice, tomato paste and salt.

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Warm a pan that will fit the mussels in comfortably and that has a well-fitting lid. Add the Mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally. As the Mussels start to open, add the pot of Mediterranean Mussel Sauce, stir and re-cover. Bring the sauce to the boil and cook until all the mussels have opened.

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Bay scallops are much smaller than the sea scallops. A. irradians is native to the northeastern coast of North America, and once supported a large fishery. These scallops have greatly declined due to the usual coastal problems, mostly from development, but also from over-harvesting of the sharks that ate the rays that eat the scallops.

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Warm a pan that will fit the mussels in comfortably and that has a well-fitting lid. Add the Mussels and cover, cooking on a high heat, stirring and shaking the pan occasionally. As the Mussels start to open, add the pot of Mediterranean Mussel Sauce, stir and re-cover. Bring the sauce to the boil and cook until all the mussels have opened.

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The flavor pallet of this mussels marinara recipe is like an Italian sausage grinder with peppers, onions and sauce like the street-food from a ball park or parking lot outside a summer concert. The fennel, sage and onions invoke that aromatic impression and the mussels, instead of that old pork sausage, make this dish more healthy and still

Servings: 6
Calories: 310 per serving
Total Time: 1 hr 20 mins

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Heat oil in nonstick skillet. Cook scallops in hot oil for 1 to 3 minutes or until scallops are opaque; remove scallops; cover and chill in the refrigerator at least 2 hours. In a …

Total Time: 3 hrs
1. Thaw scallops, if frozen. Scrub mussels under cold running water; remove beards and discard. Soak the mussels in cold salted water for 15 minutes, then drain and rinse. Repeat soaking, draining, and rinsing twice more. Set aside.
2. In a large saucepan bring the 1 cup water just to boiling. Place asparagus in saucepan and cook, covered, about 3 minutes or until crisp-tender. (Do not overcook.) Remove asparagus, reserving water in saucepan. Rinse asparagus in cold water; cover and chill in the refrigerator. Meanwhile, return water just to boiling. Add mussels to water and simmer, covered, for 5 minutes or until shells open. (Discard any mussels that do not open.) Drain and rinse mussels; cover and chill in the refrigerator at least 2 hours.
3. Heat oil in nonstick skillet. Cook scallops in hot oil for 1 to 3 minutes or until scallops are opaque; remove scallops; cover and chill in the refrigerator at least 2 hours. In a small bowl combine sour cream, lime peel, lime juice, 1 teaspoon of the roe or caviar, and the pepper. Cover and chill in the refrigerator.
4. Arrange chilled mussels, scallops, and asparagus on leaves of lettuce. Serve with sour cream mixture and remaining roe or caviar. Garnish salad with chives and lime wedges. Makes 2 servings.

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Frequently Asked Questions

How do you cook mussels and scallops?

Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues. Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open. Serve with the bread to soak up the sauce in a deep bowl and enjoy! “A really savory dish that can be served hot or cold.

How do you cook shrimp and scallops with basil?

Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues. Add in the mussels, scallops and shrimp and cover.

How to cook shrimp and mussels in a crock pot?

Add scallions to the pot and saute for another 5 minutes. Mix in the basil, oregano and wine and allow the mixture to slowly simmer on low flame for 5 mintues. Add in the mussels, scallops and shrimp and cover. Allow the pot to simmer for 10 minutes until the mussels are open.

How to cook shrimp and mussels in pasta?

Using tongs, pick out shrimp and mussels and transfer to a large bowl, discarding any mussels that have not opened. Loosely cover with foil to keep warm. Add pasta and another ¼ cup pasta cooking liquid to sauce and stir to coat.

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