clean the mussles and het rid of the other half of the shell. put some mayonaisse, pepper and cheddar cheese on top. bake in the oven. that's how my husband makes it.Chinese food recipe for mussels?
Mussels Etienne
Recipe By : the California Culinary Academy
Serving Size : 5 Preparation Time :0:30
Categories : Tuna Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
50 mussels
2 tablespoons butter or margarine
1/4 cup shallots or onion -- finely chopped
1 clove garlic -- minced
1 teaspoon fresh thyme -- finely chopped
1 teaspoon orange or lemon rind -- finely grated
1 cup dry white wine
1/2 cup water
1. Scrub mussels with a brush; rinse well. Remove beards (see Note). Check
mussels for edibility; live ones will have tightly closed shells or will close
their shells when tapped. Discard any that remain open.
2. In a large microwave-proof bowl, microwave butter on 100% power until it
melts, about 40 seconds. Add shallots and garlic. Microwave on 100% power 45
seconds.
3. Add thyme, orange rind, wine, and the water. Cover and microwave on 100%
power until liquid boils, about 5 to 6 minutes.
4. Add mussels. Cover bowl with plastic wrap. Microwave at 100% power until
mussels open, 3 to 5 minutes. Stir mussels with a large spoon after 2 minutes.
5. Use a slotted spoon to remove mussels to individual shallow bowls. Discard
any that do not open.
6. If broth is sandy, strain through several layers of cheesecloth. Pour over
cooked mussels and serve.
Note: Mussels anchor themselves to rocks and pilings with a bundle of tough
fibers called beards. Debeard them by grasping the fibers and removing them
with
a tug.
- - - - - - - - - - - - - - - - - -
NOTES : Mussels are a delicious and reasonably priced shellfish. Although some
are harvested wild off the Atlantic and Pacific coasts, increasing numbers are
being farmed. There are also sweet, succulent New Zealand mussels. Cook mussels
the day they're purchased. To hold them, cover with a damp towel and
refrigerate; do not put them in fresh water.Chinese food recipe for mussels?
Seafood Cioppino Recipe
A tomato based seafood chowder.
Ingredients
- 3 tablespoons olive oil
- 1 large fennel bulb or 2 stalks of celery, diced
- 1 onion, chopped
- 2 shallots, chopped
- 2 teaspoons salt
- 4 cloves garlic, chopped
- 3/4 teaspoon crushed red pepper flakes, more if desired
- 1 small can tomato paste
- 1 (28 oz) can diced tomatoes in juice
- 5 cups fish stock
- 1 1/2 cups chicken stock
- 1 bay leaf
- 2 cans mussels - drained
- 2 cans clams - drained
- 1 pound uncooked large shrimp - peeled, deveined
- 1 1/2 pounds firm fleshed fish filets cut into 2 inch chunks - halibut, salmon, or cod
Container: large soup pot
Servings: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Directions
* Heat oil in large pot over medium heat.
* Add fennel, onion, shallots and salt.
* Cook and stir until onion is translucent, approximately 10 minutes.
* Add garlic and red pepper flakes, saut茅 for 2 minutes.
* Stir in tomato paste.
* Add tomatoes with their juices, chicken stock and bay leaf.
* Cover and bring to a simmer.
* Reduce heat to medium low, simmer covered for 30 minutes.
* Add clams, mussles, shrimp and fish.
* Simmer gently just until the fish and shrimp are cooked, 5-8 minutes.
* Season soup to taste with salt and or red pepper flakes.
1/3 c. corn oil
1/2 c. chopped onions
1/2 tsp. ginger
1 tsp. salt
1/4 tsp. pepper
3 tbsp. sugar
1 can cream of mushroom soup
1/2 c. beer
Combine above ingredients and pour over 2 pounds of cleaned mussels. Sprinkle generously with paprika. Bake in moderate oven at 350 degrees at least 1 hour. Serve with steamed rice. Serves 4.
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