Steamed Mussels Recipe Italian Style

Remove beard and discard. Rinse mussels in cold water, discard broken or opened mussels. Sauté onion, garlic, and green pepper in olive oil in a wok over medium heat for 30 seconds. Add mussels, tomatoes, and wine. Cover and cook for about 4 minutes (until mussels open). Shake pot occasionally while cooking.

Rating: 3.2/5(3)
Total Time: 30 mins
Servings: 4
Calories: 940 per serving

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Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon. If the mussel shells have already opened …

Servings: 6
Total Time: 35 mins
Category: Mussels
Calories: 401 per serving
1. Add 6 tablespoons olive oil to a saucepan; drop in the crushed garlic, and set over medium heat; when the garlic is fragrant and sizzling, stir in the onion slices, bay leaves, salt, and pepper flakes.
2. Cook for a couple of minutes, tossing and stirring, just until the onions begin to wilt but still have some crunch.
3. Pour in the wine, and bring to a boil; immediately dump all the mussels into the pan, tumble them over quickly; cover tightly, and turn the heat up to high.
4. Steam the mussels for 3 minutes, frequently shaking the covered pan, then toss them over, with a wire spider or wide slotted spoon.

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Directions. De-beard the mussels if necessary. Heat the oil and garlic over medium heat in a 4 to 5-quart saucepan for about 3 minutes, but do not brown the garlic. Add the tomatoes and simmer for about 10 minutes, stirring every minute or two, until the mixture starts to …

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This mussel recipe comes together very easily and quickly. They are warming and comforting and good any time of year. So three cheers to good friends who have become family. Three cheers to tradition. And three cheers …

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Take each mussel from the bowl and using a firm brush, remove any barnacles before placing into another bowl of clear water. Melt butter in a …

Rating: 5/5(33)
Total Time: 1 hr
Category: Mussels
Calories: 384 per serving
1. When you bring your mussels home from the market, discard any that are chipped, broken or otherwise damaged; discard any mussel that is open.
2. If you are not using right away, cover with damp paper towels in a container that can be tightly closed and store in the refrigerator.
3. Just before cooking, wash the mussels in several changes of cold water.
4. Using a small knife or a dry towel, remove the beards by pulling out towards the hinged side of the mussel.

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When we were living in Rome, there was a great little roadside restaurant close by called “Il Cantuccio”. They made a number of dishes well, but one of our standbys was sautè di cozze, literally “mussel sauté”.They are, in fact, an Italian version of that near universal dish: steamed mussels. I like the conviviality of this dish—serve your large pot of mussels in the …

Rating: 5/5(1)
Estimated Reading Time: 6 mins
Servings: 4
Total Time: 30 mins

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Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic …

Rating: 5/5(2)
Author: Bobby Flay
Servings: 1
Category: Main-Dish

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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 …

Rating: 5/5(42)
Category: Main-Dish
Author: Tyler Florence
Difficulty: 1 hr 10 min

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Step 1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the …

Rating: 4/5
Category: Mussel
1. In a large pot, heat the oil over moderately low heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Stir in the parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 25 minutes, stirring occasionally.
2. Discard any mussels that have broken shells or that don't clamp shut when tapped. Add the mussels to the pot. Cover; bring to a boil. Cook, shaking the pot occasionally, just until the mussels open, about 3 minutes. Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any that do not open.
3. Stir the black pepper into the broth. Taste the broth and, if needed, add salt. Ladle the broth over the mussels and serve with the garlic toast.

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Mussels in white wine sauce are one of the most popular Italian recipes. The preparation is very easy and requires just a few ingredients. The quality of the mussels is …

1. To avoid any foodborne illness, I strongly suggest buying living mussels from certified sellers.
2. Once the mussels are cleaned and dead, you want to cook them as soon as possible, and anyway within a few hours.
3. Store the living mussels in the fridge, into an uncovered glass bowl full of water.
4. Just before cooking mussels, select them, and discard any broken mussel.

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Increase the heat to high, and cover the pan. After 2 minutes, remove the lid and toss the mussels well with a large spoon. Cover the pot again and cook until the mussels have opened wide, another 3 to 4 minutes. Add the remaining parsley, give the mussels a final toss, and divide the mussels and the broth among bowls. Serve the bread alongside.

Rating: 4.8/5(7)
Category: First Course
Cuisine: French
Calories: 260 per serving

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Steamed Mussels Recipe Italian Style All information . 4 hours ago Italian-Style Steamed Mussels Recipe new recipeland.com. Rinse mussels in cold water, discard broken or opened mussels. Sauté onion, garlic, and green pepper in olive oil in a wok over medium heat for 30 seconds. Add mussels, tomatoes, and wine.

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Instructions Checklist. Step 1. Fill a large pot with mussels. Sprinkle chopped onions and garlic over the shellfish. Do not add water, as …

Rating: 4.1/5(12)
Total Time: 55 mins
Category: Seafood, Shellfish, Mussels
Calories: 167 per serving

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Add the garlic and saute until deep golden brown, about 2 minutes, stirring often. Add red pepper flakes and wine, and cook until reduced by half. Add the tomatoes and bring it …

Reviews: 1
Estimated Reading Time: 2 mins
1. Heat to olive oil in a large non stick skillet over medium high heat.
2. Add the garlic and saute until deep golden brown, about 2 minutes, stirring often.
3. Add red pepper flakes and wine, and cook until reduced by half.
4. Add the tomatoes and bring it to a simmer.

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Put the mussels in a large pot and add the water. Cover and bring to a boil over high heat. Cook just until the shells open, about 5 minutes. Using a slotted spoon, transfer the opened mussels to a colander, discarding any unopened mussels. Reserve the cooking liquid. Line a wire strainer with moistened paper towels and set over a medium bowl.

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Remove beard and throw away. Rinse mussels in cool water, throw away broken or possibly opened mussels. Saute/fry onion, garlic, and green pepper in extra virgin olive oil in a wok over medium heat for 30 seconds. Add in mussels, tomatoes, and wine. Cover and cook for about 4 min (till mussels open). Shake pot occasionally while cooking.

Rating: 1/5
Calories: 2143 per serving

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In a large Dutch oven, heat 4 tablespoons of the olive oil over medium-high heat. When the oil is hot, add the garlic, and cook until it is sizzling and just golden around the edges, about 2 minutes. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Sprinkle in the bay leaves and ½ teaspoon salt.

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Frequently Asked Questions

How to cook mussels on the stovetop?

  • Tip the mussels into a large pan with a tight-fitting lid. ...
  • Add the wine and chopped shallot.
  • Set the pan over a high heat and cover tightly the lid.
  • When the pan starts to steam, cook the mussels for 3-4 mins, shaking the pan from time to time.
  • They are cooked when the shells have opened.
  • Remove the pan from the heat and sprinkle with chopped parsley

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How long should you boil mussels?

To prepare the mussels for cooking:

  • Rinse them under cold running water, tossing them over with your hands to give any that may have opened a chance to close.
  • Scrub away any barnicles if you want, but this isn't essential.
  • One-by-one, pinch and tug away the stringy thread from the side of the shell known as the ‘beard’. ...

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What pasta goes with mussels?

  • Check tomato sauce for seasoning and adjust with salt and pepper as needed;
  • Add the mussels which were removed from shells to the spicy tomato sauce, and gently fold them in;
  • Add Bucatini to the pot or bowl, cover with sauce and gently mix together; if the sauce is too thick then add a little bit of your pasta water;

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How to cook mussels with garlic and lemon sauce?

  • Add oil in a skillet/pot.
  • Melt the Butter.
  • Saute the onion for 2 minutes
  • Add garlic and chilli flakes and cook for another 30 seconds.
  • Add the chicken stock and simmer for about 5 minutes.
  • Add the cream and lemon zest.
  • Season with salt and black pepper.
  • Mix in the lemon juice.
  • Add the mussels and cover the skillet.
  • Let the mussels cook for a few minutes.

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