Mussel Recipes

This great collection of Mussel Recipes will give you a new appreciation for that underrated mollusk! One of my favorites is this easy Mussel Curry:

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1. Sweat the aromatics. To a large Dutch oven or 6-quart cooking pot, add 2 to 3 tablespoons of extra virgin olive oil over medium-high heat until shimmering. …
2. Cook the mussels. Add 3 pounds of cleaned mussels to the pot and stir, then add 1 cup broth and ½ cup dry white wine. …
3. Serve and enjoy!

Steamed Mussels with White Wine Broth

Shallots, garlic, and white wine make the perfect broth for steamed mussels. Serve the mussels in a big bowl with bread on the side so you can sop up all that delicious broth. For tips on storing live mussels and cleaning them, see the article above.

Prep: 25min

Total: 40min

Yield: Makes 2 generous servings

Nutrition Facts: calories 510, Protein 48 g, Carbohydrate 28 g, Fiber 2 g, Sugar 6 g, Fat 17 g, Saturated Fat 7 g, Cholesterol 133 mg

Ingredients:

• 2 pounds mussels, cleaned
• 1 tablespoon butter
• 2 small shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 1 cup (236 ml) low-sodium chicken stock, see our easy chicken stock recipe
• 1/2 cup (118 ml) dry white wine
• Splash heavy cream
• 1/4 cup roughly chopped fresh parsley
• Salt and fresh ground black pepper
• Lemon wedges, for serving
• 1 baguette, warmed for serving

Instruction:

1. Melt butter in a large pot with a lid over medium heat. When the butter begins to bubble, stir in the shallot and garlic. Cook until softened, about 5 minutes.
2. Add the chicken stock, white wine, and mussels then give them a good toss. Cover the pot with its lid and cook until all the mussels have opened; 6 to 10 minutes. If any mussels do not open, discard them.
3. Remove the pot from the heat, then stir in the cream and parsley. Taste the broth, and then adjust to taste with salt, pepper, or more cream.
4. Serve in big bowls with lemon wedges and plenty of warmed bread to sop up the broth.

The 20 BEST Ways to Cook Mussels

This great collection of Mussel Recipes will give you a new appreciation for that underrated mollusk! One of my favorites is this easy Mussel Curry:

Prep: 10min

Total: 30min

Ingredients:

• 2 lbs mussels
• 1 can coconut milk
• 2 Tbsp curry powder
• 1 large tomato, diced
• 12 oz beer
• 6 cloves garlic, finely chopped
• 1 inch ginger, finely chopped
• 1 onion, chopped
• 1/4 tsp salt
• 1/4 tsp ground black pepper
• 3 Tbsp chopped parsley
• 1 Tbsp cilantro
• 1 Tbsp parsely
• 2 green onions
• ¼ to 1/2 scotch bonnet pepper
• 2 Tbsp olive oil
• 1 Lemon, juiced

Instruction:

1. Wash mussels thoroughly if fresh. If you are using packaged mussels, thaw according to directions and and retain the mussel juice, as it adds good flavors.
2. Chop onions, tomato, ginger, garlic and green onions. Remember to wear gloves when handling scotch bonnet peppers and wash your hands immediately. Discard the seeds and only use the flesh of scotch bonnet peppers.
3. Heat oil on medium heat and add onion, garlic and ginger. sauté for 3-4 minutes until the onion becomes a bit translucent. Add the curry powder and turn down the heat and cook for 3 minutes to toast the curry, which will bring out the flavors of the spices from the curry blend.
4. Add the diced green onions and half of parsley. Turn up the heat and add the mussels. Give it a stir. Add tomatoes, finely chopped scotch bonnet peppers or green chilies, salt and black pepper. Let it simmer for a couple of minutes.
5. Stir in coconut milk and simmer for 2 minutes.
6. Add beer and bring it to a boil and cook for 4-5 minutes until the mussels open.
7. Finish it off with fresh lemon juice and garnish it with cilantro and parsley.

Drunken Mussels Recipe – Mussels Steamed in a Garlic, Lemon & Wine Broth

FAQ

What goes best with mussels?

1. Bread. Mussels are all-protein, so if you want a hearty meal, pair them with carbs. …
2. French Fries. …
3. Saffron Rice. …
4. Garlic Bread. …
5. Sweet Potato Fries. …
6. Garlic Parmesan Potato Wedges. …
7. Toasted Baguette. …
8. Tomato Sauce.

How does Gordon Ramsay cook mussels?

Why do you soak mussels in flour water?