MusselsMussels by Categories [Clams Quahogs] [Fish] [Rhode Island] [Mussels] [Lee's Recipes]

Not all mussel dishes are the same. Mussels can be steamed, grilled, stuffed, baked with rice or potatoes, made into soup, served cold. They can be a meal served with some frites or just a single mussel served as an amuse-bouche. They can be the classical marinière or Asian hot and spicy and anywhere in between. They can be gourmet or just simple pub food. Mussels can be creamy or curried or both. Cooking liquid can be wine, beer, coconut milk, fish broth, or none.

Ethnic Mussels by Country [Mussels Main] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Mussels can be French, Italian, Belgian, Thai, Mexican or anything else. In brief, French has white wine, shallots and butter, Belgian beer; Asian, esp Thai, has coconut milk, and lemongrass and can be hot and spicy. Italian has olive oil, tomato, and herbs like basil and oregano. Although the style may be, Fusion Asian or Caribbean recipes by American, Canadian or British chefs have been labeled USA., Canada or England. Use ingredient columns and a look at the recipe for your final guide.

Country Recipe with notes for hot, creamy etc. (table designed Aug 16th) Alcohol Curry Soup Cream Hot Tomato Coconut
Armenian Mussels Midia (Armenian) with currants, pinoli, rice, broth, allspice, cumin, cinnamon and bay leaf non-alc            
Asian Chef Mark Romano’s Green Street Grill Mussels with onion, ginger, garlic, peppers, lobster and crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce, lime juice. wine curry         coconut
Asian Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc   soup   hot   coconut
Asian Coconut Milk Mussel Soup white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine   soup       coconut
Asian A Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro. non-alc   soup   hot    
Asian Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas’ Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika. wine curry         coconut
Asian Goan Coconut Mussels with onions, garlic, ginger root, hot green chillies, cumin, turmeric and coconut milk wine       hot   coconut
Asian Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk non-alc       hot   coconut
Asian Garrett McCord's Coconut-Curry Mussels with coconut milk, lemongrass, pungent red chilies, and kaffir lime leaves non-alc curry         coconut
Belgian Moules Marinières à la Belge (français) avec oignons, céleri, beurre, thym, laurier, wine            
Belgian Belgian Mussels Marinières with garlic, shallots, wine and fish stock, butter and lots of parsley; includes video link wine            
Belgian Moules et Frites Belgian version made with white wine, garlic, butter, Maldon salt and freshly ground pepper and served with Belgian frites and real mayonnaise. The best! See also Belgian Frites fried twice to golden brown, deliciously crisp wine            
Belgian Hopleaf's Belgian Mussels - wheat beer–steamed mussels and crispy frites from Chicago Chef Ben Sheagren; with shallots, celery, thyme, bay leaves, unsalted butter, and wheat beer beer            
Belgian Almost Belgian Brewhouse Style Mussels from Ric Orlando collection; with butter, garlic, tarragon, grainy mustard, Belgian Beer, clam juice, and heavy cream; usually topped with French Fries beer     cream      
Belgian Mussels Steamed in Gueuze (Moules a la Gueuze) with thyme, garlic, shallots, celery, nutmeg, butter and Geueze; inspired by The Publican beer            
Belgian The Publican Mussels with bay leaf, garlic, shallots, celery, chili, butter and Geueze; from the fancy Chicago seafood restaurant . beer            
BelgianBelgian Style Blue Mussels with shallots, leeks, mushrooms, vinegar and heavy creamnon-alc  cream   
Canada Saffron Mussel Bisque from Food Network Canadian Chef Ned Bell, with saffron, white wine, butter, olive oil, onion, garlic, leek, fenugreek seeds, chicken broth, cayenne, parsley, and cream wine   soup cream      
Canada Sassy Curried Mussels from Chef Alain Bosse; with wine, cream, celery, onion, carrot and curry wine curry   cream      
Canada Steamed Mussels in Riesling Broth with Baby Spinach from the Food Network; Riesling white wine, mustard, garlic, spinach wine            
Canada Mussels in a Dijon and Saffron Sauce from the Food Network; white wine, shallot, garlic, saffron, cream, Dijon mustard wine     cream      
Canada Cream Sauce Beer and Garlic Steamed Mussels with red onion, garlic, beer, salt, butter, lemon juice, cream, and parsley. beer     cream      
CanadaLayered Mussel Salad with Citrus Vinaigrette with spinach, peppers, basil and citrus vinaigrette.      
Caribbean Green Street Grill Mussels "Bass Ale and Lemon Grass Mussels" with beer, garlic, clam juice, black pepper, basil, tarragon butter, tomato, scallions, cilantro and chipotles. beer         tomato  
Chinese Spicy Mussels With Chinese Seasonings from Frances Fabricant, with onion, ginger and garlic, five-spice powder, rice wine, vinegar, sesame oil, chili oil and dark soy sauce non-alc            
Danish Steamed Limfjord mussels with local beer and parsley from Danish Chef Claus Meyer beer            
England Waitrose Carrot and Mussel Soup broth, white wine, creme fraiche, parsley, and carrots wine   soup        
England Baked Mussels with Ginger onion, fish stock, ginger wine, breadcrumbs, shallot, garlic, wine            
French Magnificent Mussels Moules Marinières with white wine, garlic, whipping cream, black pepper and parsley; from Department of Fisheries of Western Australia wine     cream      
French Soupe de Moules au Lait de Coco (français) with white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine   soup       coconut
French Moules Marinières Provençales with lemon, onions, butter, dry white wine, and parsley wine            
French Moules Marinières Provençales from CIA (Culinary Institute of America) with unsalted butter, shallots, garlic, parsley, dry white wine wine            
French Mussels in Saffron Broth with onion, celery, carrot, thyme, creme fraiche, wine, saffron, and parsley wine            
French Mussel Soup Billy-Bi from Maxim’s in Paris; with butter, paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley wine   soup cream      
French Mussel Chowder with butter, white wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy cream; from Gourmet magazine wine   soup cream      
French Steamed Mussels with Lemon-Saffron Sauce with crème fraîche, egg yolks, dry white wine, butter, shallots, cognac, lemon juice, saffron and fresh chives wine            
French Soupe de moules à la tomate garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental cheese wine   soup     tomato  
German Miesmuscheln mit Curry (Mussels w/ Curry) (Deutsch) with white wine, curry, cream and Kirsch liquor. wine curry   cream      
German Florian's Mussel Soup Rot Wein und Kümmel with butter, onions, garlic, tomatoes, caraway (Kümmel), bouillon cube, dry red wine, black pepper and heavy cream, red wine   soup cream   tomato  
German Jagermeister Mussels with onions, garlic, butter, lemon juice, Jagermeister, and basil. Jaegermeister            
German Miesmuscheln für Dummies (Deutsch) with garlic, onion, red wine, bay leaf, tomato red wine            
Greek Greek Mussels in Yogurt Sauce with white wine, Greek yogurt and Italian leaf parsley wine            
India Mussels with White Wine and Curry Leaves onion, tomatoes and curry leaves or cilantro, white wine, and cumin wine curry       tomato  
India Spicy Mussels With Indian Seasonings from Frances Fabricant, with onion, ginger, chili, stock, cumin, fennel, turmeric, coconut milk and mint leaves. non-alc           coconut
India Goan Style Clams & Mussels with red chill, ginger, Garlic, Plum tomatoes, Garam masala, Turmeric, clams, mussels, Coconut, and coriander leaves       hot   coconut
Italian MM's Marinara with garlic, tomatoes; from Department of Fisheries of Western Australia non-alc         tomato  
Italian Mussels with Little Neck Clams southern Italian mussels with Little Necks, garlic, fennel, tomatoes, peperoncino, black pepper, parsley; cooked in white wine and vinegar wine         tomato  
Italian Bruce's Mussels with garlic, pepper flakes, cup white wine, and Roma style diced tomatoes w/roasted red pepper wine         tomato  
Italian Mussels Triestina by Lidia Bastianich; with garlic, onion, bay leaves, peperoncino, and white wine. wine            
Italian Spicy Mussel Soup with white wine, garlic, tomatoes, parsley, and anchovy wine   soup     tomato  
Italian Mussels Fra Diavalo whole peeled tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and basil wine         tomato  
Italian Spicy Linguine with Clams and Mussels by Giada De Laurentiis; with shallots, white wine, red pepper flakes, parsley wine            
Italian Spicy Mussels La Osteria with white wine, red onion, bell pepper, tomatoes, parsley wine         tomato  
Italian Cozze Pugliese come faceva la Mamma di Nicola rice, tomatoes and pecorino cheese non-alc         tomato  
Italian Tomato Basil Mussels Over Pasta from the Food Network; with green onions, garlic, tomatoes, dry white wine, dried basil, tabasco sauce, balsamic vinegar wine         tomato  
Italian Mussels with Green Pasta from Joe Famularo; with garlic, white wine, butter, lemon juice, and tomatoes; served on green pasta. wine         tomato  
Italian Shellfish Risotto from Chef Alfred Portale; no fish, uses squid, lobster, littlenecks, jumbo shrimp, mussels, white wine; takes 2 hours to make wine            
Italian Bistro Mussel Saute with garlic, Roma tomatoes, vinegar, basil, oregano, and parsley non-alc         tomato  
Italian Carrabba's Mussels in White Wine Sauce with onion, garlic, pernod, basil, white wine, and lemon butter sauce. white wine            
Japan Baked Japanese Mussels with garlic, ginger, lemon zest, wasabi, scallion, tobiko, soy sauce, panko and Japanese mayonnaise non            
Malay Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; with garlic, brown onion, red chilli, ginger, lemon grass, white wine, coconut cream, and fresh coriander, wine           coconut
Malay Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; from Norman Musa, with garlic, brown onion, red chilli, ginger, lemon grass, white sugar, coconut cream, and fresh coriander non-alc           coconut
Mexico Chipotle Mussels with Orange Mayonnaise Mexican; with garlic, egg yolks, orange juice, chipotle, lime juice, orange juice, cilantro non-alc            
Mexico Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalapeño, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes beer       hot tomato  
Mexico Spicy Clams or Mussels from Rick Bayless; with fish broth or white wine and Rick's Essential Sweet and Smoky Chipotle Seasoning Salsa. wine       hot tomato  
Mexico Spicy Mussels With Mexican Seasonings from Frances Fabricant, with white wine, onion, scallions, garlic, tomatoes and jalapeño peppers white wine            
Mexico Steamed Mussels with Chipotles and Coconut Milk with onion, carrot, celery, coconut milk, chicken stock, wine and garlic, mint, cilantro and chipotle chilies wine       hot   coconut
Morocco Moroccan Carrot Soup With Mussels cumin, lemon, cilantro, and carrots non-alc   soup        
Netherlands Mosselen koken - Basisrecept (Nederlands) with onion, carrot, celery, bay leaves, thyme, white wine white wine            
Netherlands Gefrituurde Mosselen (Nederlands) with egg, cooked mussels, breadcrumbs, salt, pepper, and lemon non-alc            
Portugal Mussels Cooked in Verdelho with Verdelho wine, green onions, bayleaf, cream, butter, parsley and chervil. wine     cream      
Portugal Portuguese-Style Mussels with onion, garlic, coriander, fennel, smoked paprika, chorizo, fish stock or clam juice, and kale non-alc   soup        
Spanish Mussels with Ham, Peppers, and Tomatoes Tapas with saffron, dry white wine, red bell pepper, green bell pepper, onion, garlic, tomatoes wine         tomato  
Spanish Mussels and Chickpeas Tapas with chickpeas, tomatoes, onion, garlic, pimentos, oregano, pepper, vegetable or chicken broth, and saffron wine         tomato  
Spanish Mejillones a la Provenzal (Mussels Provencal) (español) with white wine, parsley, garlic, fish or vegetable broth wine            
Sri Lanka Mussels with Sweet Potato with sweet potato, basil, mint, coriander, shallots, garlic, chillies, fish sauce, sweet chillie sauce, sugar and lime juice non-alc       hot    
Thai Marina's Thai Mussels with garlic, turmeric, coriander, coconut milk powder and basil non-alc           coconut
Thai Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance non-alc curry         coconut
Thai Thai Herb Mussels with lemon grass, shallots, kaffir lime leaves, red chillies, fish sauce, and lime juice non-alc       hot    
Thai Mussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind. non-alc curry         coconut
Thai Thai Beer-Lemon Grass Mussels from Ric Orlando collection; inspired by Green Street Grill beer            
Thai Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten; with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies, non-alc           coconut
Thai Coconut Curry Mussels with butter, garlic, fresh ginger, coconut milk, green or yellow Thai curry paste, lime juice, cilantro non-alc curry         coconut
Thai Pan-steamed Mussels with Thai Herbs with lemongrass, shallots, kaffir lime leaf, red chillies, fish sauce, lime juice, spring onions and coriander leaves non-alc       hot    
Thai Steamed Mussels in Coconut Herb, Broth galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut milk, lime, basil and cilantro non-alc           coconut
Thai Mussels Asian Style with sake, toasted or black sesame oil, garlic, ginger, cilantro non-alc            
Thai Thai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil non-alc curry     hot   coconut
USA Black Skillet Mussels from Reed Hearon; with butter and black pepper non-alc            
USA Curried Mussels with Fresh Pear with curry cream sauce, white wine, onions, and pear. wine curry   cream      
USA Pumpkin Mussel Soup with pumpkin, shallot, leek, carrot, potato, butter, cider or white wine, chillis, and creme fraïche wine   soup        
USA Curried Carrot and Mussel Soup from Food and Wine; with butter, curry powder, chicken broth, white wine, and carrots. wine curry soup        
USA Emeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn. non-alc   soup   hot    
USA Mussels Dijon by Andrea Immer Robinson with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German Riesling, Dijon mustard, heavy cream. and parsley wine     cream   tomato  
USA Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime. wine   soup cream hot    
USA Grilled Mussels with Curry Butter with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts non-alc curry          
USA Spicy Marinated Mussels from the Food Network; with white wine, dijon mustard, onion, garlic, hot pepper, shallots, red and green peppers, fresh parsley, bay leaf. wine       hot    
USA Mussel Soup with Avocado, Tomato and Dill from the Food Network with butter, leeks, half-and-half, lager beer, avocado, tomato and dill. beer   soup     tomato  
Vietnam Bistro Mussels with Vietnamese Sauce from Caprial with garlic, ginger, fish stock, tamarind paste, fresh lemongrass, lime juice and zest, fish sauce and chile paste non-alc       hot    

 

MusselsMussels by Categories: [Soups] [Curry] [Cream] [Cooking Liquid] [Country]

Mussel Soups and Chowders

[Mussels] [Soups] [Chowders]

MusselsMussels with Curry

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Country Recipe Alcohol Curry Soup Cream Hot Tomato Coconut
Asian Chef Mark Romano’s Green Street Grill Mussels with onion, ginger, garlic, peppers, lobster and crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce, lime juice. wine curry         coconut
Asian Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas’ Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika. wine curry         coconut
Asian Garrett McCord's Coconut-Curry Mussels with coconut milk, lemongrass, pungent red chilies, and kaffir lime leaves non-alc curry         coconut
Canada Sassy Curried Mussels from Chef Alain Bosse; with wine, cream, celery, onion, carrot and curry wine curry   cream      
German Miesmuscheln mit Curry (Mussels w/ Curry) (Deutsch) with white wine, curry, cream and Kirsch liquor. wine curry   cream      
India Mussels with White Wine and Curry Leaves onion, tomatoes and curry leaves or cilantro, white wine, and cumin wine curry       tomato  
Thai Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance non-alc curry         coconut
Thai Mussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind. non-alc curry         coconut
Thai Coconut Curry Mussels with butter, garlic, fresh ginger, coconut milk, green or yellow Thai curry paste, lime juice, cilantro non-alc curry         coconut
Thai Thai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil non-alc curry     hot   coconut
USA Curried Mussels with Fresh Pear with curry cream sauce, white wine, onions, and pear. wine curry   cream      
USA Curried Carrot and Mussel Soup from Food and Wine; with butter, curry powder, chicken broth, white wine, and carrots. wine curry soup        
USA Grilled Mussels with Curry Butter with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts non-alc curry          

 

MusselsMussels with Creamy Sauces

Lee thinks you can add some cream to any mussel recipe, especially all the mariniere and curry type recipes. Sometimes when I cook mussels I just add some cream at the end. People always like it, but you have to be careful to not add so much that you dilute your sauce and also be aware that cream adds to the calories.

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Country Recipe Alcohol Curry Soup Cream Hot Tomato Coconut
Belgian Almost Belgian Brewhouse Style Mussels from Ric Orlando collection; with butter, garlic, tarragon, grainy mustard, Belgian Beer, clam juice, and heavy cream; usually topped with French Fries beer     cream      
Canada Saffron Mussel Bisque from Food Network Canadian Chef Ned Bell, with saffron, white wine, butter, olive oil, onion, garlic, leek, fenugreek seeds, chicken broth, cayenne, parsley, and cream wine   soup cream      
Canada Sassy Curried Mussels from Chef Alain Bosse; with wine, cream, celery, onion, carrot and curry wine curry   cream      
Canada Mussels in a Dijon and Saffron Sauce from the Food Network; white wine, shallot, garlic, saffron, cream, Dijon mustard wine     cream      
Canada Cream Sauce Beer and Garlic Steamed Mussels with red onion, garlic, beer, salt, butter, lemon juice, cream, and parsley. beer     cream      
French Magnificent Mussels Moules Marinières with white wine, garlic, whipping cream, black pepper and parsley; from Department of Fisheries of Western Australia wine     cream      
French Mussel Soup Billy-Bi from Maxim’s in Paris; with butter, paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley wine   soup cream      
French Mussel Chowder with butter, white wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy cream; from Gourmet magazine wine   soup cream      
German Miesmuscheln mit Curry (Mussels w/ Curry) (Deutsch) with white wine, curry, cream and Kirsch liquor. wine curry   cream      
German Florian's Mussel Soup Rot Wein und Kümmel with butter, onions, garlic, tomatoes, caraway (Kümmel), bouillon cube, dry red wine, black pepper and heavy cream, red wine   soup cream   tomato  
Portugal Mussels Cooked in Verdelho with Verdelho wine, green onions, bayleaf, cream, butter, parsley and chervil. wine     cream      
USA Curried Mussels with Fresh Pear with curry cream sauce, white wine, onions, and pear. wine curry   cream      
USA Mussels Dijon by Andrea Immer Robinson with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German Riesling, Dijon mustard, heavy cream. and parsley wine     cream   tomato  
USA Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime. wine   soup cream hot    

 

MusselsMussels according to Cooking Liquid

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Hot]

Num

Curry

Creamy

Tomatoes

Liquid

Ethnic

Recipe

13

   

Tomatoes

Beer

 

Green Street Grill Mussels "Bass Ale and Lemon Grass Mussels" with beer, garlic, clam juice, black pepper, basil, tarragon butter, tomato, scallions, cilantro and chipotles.

50

     

Beer

 

Steamed Limfjord mussels with local beer and parsley from Danish Chef Claus Meyer

58

   

Tomatoes

Beer

 

Mussel Soup with Avocado, Tomato and Dill from the Food Network with butter, leeks, half-and-half, lager beer, avocado, tomato and dill.

61

     

Beer

Belgian

Hopleaf's Belgian Mussels - wheat beer–steamed mussels and crispy frites from Chicago Chef Ben Sheagren; with shallots, celery, thyme, bay leaves, unsalted butter, and wheat beer,

68

   

Tomatoes

Beer

 

Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalape–o, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes

63

 

Creamy

 

Beer

 

Cream Sauce Beer and Garlic Steamed Mussels with red onion, garlic, beer, salt, butter, lemon juice, cream, and parsley.

67

 

Creamy

 

Beer

Belgian

Almost Belgian Brewhouse Style Mussels from Ric Orlando collection; with butter, garlic, tarragon, grainy mustard, Belgian Beer, clam juice, and heavy cream; usually topped with French Fries

66

Curry

   

Beer

Thai

Thai Beer-Lemon Grass Mussels from Ric Orlando collection; inspired by Green Street Grill

17

     

Coconut

Thai

Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalape–os, galangal, fish sauce, chicken stock, coconut milk, lots of limes

8

Curry

   

Coconut

Asian

Marina's Thai Mussels with garlic, turmeric, coriander, coconut milk powder and basil

12

Curry

   

Coconut

Asian

Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance

14

Curry

   

Coconut

Thai

Green Street Grill Mussels Chef Mark Romano's with onion, ginger, garlic, peppers, lobster / crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce,  lime juice.

45

Curry

   

Coconut

Thai

Mussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind.

56

Curry

   

Coconut

Asian

Goan Coconut Mussels with onions, garlic, ginger root, hot green chillies, cumin, turmeric and coconut milk

62

Curry

   

Coconut

Asian

Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk

27

Curry

Creamy

Tomatoes

Red Wine

 

Florian's Mussel Soup Rot Wein und KŸmmel with butter, onions, garlic, tomatoes, caraway (KŸmmel), bouillon cube, dry red wine, black pepper and heavy cream,

10

   

Tomatoes

White Wine

Italy

Mussels with Little Neck Clams southern Italian mussels with Little Necks, garlic, fennel, tomatoes, peperoncino, black pepper, parsley; cooked in white wine and vinegar

20

   

Tomatoes

White Wine

Italy

Bruce's Mussels with garlic, pepper flakes, cup white wine, and Roma style diced tomatoes w/roasted red pepper

25

     

White Wine

Italy

Mussels Triestina by Lidia Bastianich; with garlic, onion, bay leaves, peperoncino, and white wine.

28

     

White Wine

Belgian

Moules et Frites Belgian version made with white wine, garlic, butter, Maldon salt and freshly ground pepper and served with Belgian frites and real mayonnaise. The best! See also Belgian Frites fried twice to golden brown, deliciously crisp

36

   

Tomatoes

White Wine

 

Spicy Mussel Soup with white wine, garlic, tomatoes, parsley, and anchovy

41

   

Tomatoes

White Wine

 

Mussels Fra Diavalo whole peeled tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and basil

46

   

Tomatoes

White Wine

 

Spicy Mussels La Osteria with white wine, red onion, bell pepper, tomatoes, parsley

47

     

White Wine

 

Baked Mussels with Ginger onion, fish stock , Ginger Wine. breadcrumbs, shallot, garlic,

52

     

White Wine

 

Spicy Marinated Mussels from the Food Network; with white wine, dijon mustard, onion, garlic, hot pepper, shallots, red and green peppers, fresh parsley, bay leaf.

59

   

Tomatoes

White Wine

 

Tomato Basil Mussels Over Pasta from the Food Network; with green onions, garlic, tomatoes, dry white wine, dried basil, tabasco sauce, balsamic vinegar

64

   

Tomatoes

White Wine

 

Mussels with Green Pasta from Joe Famularo; with garlic, white wine, butter, lemon juice, and tomatoes; served on green pasta.

70

   

Tomatoes

White Wine

 

Soupe de moules a la tomate garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental cheese

26

 

Creamy

 

White Wine

 

Mussels in Saffron Broth with onion, celery, carrot, thyme, creme fraiche, wine, saffron, and parsley

34

 

Creamy

 

White Wine

 

Waitrose Carrot and Mussel Soup broth, white wine, creme fraiche, parsley, and carrots

35

 

Creamy

 

White Wine

 

Mussel Soup Billy-Bi butter. paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley

38

 

Creamy

 

White Wine

 

Mussel Chowder with butter, white wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy cream; from Gourmet magazine

60

 

Creamy

 

White Wine

 

Mussels in a Dijon and Saffron Sauce from the Food Network; white wine, shallot, garlic, saffron, cream, Dijon mustard

69

 

Creamy

 

White Wine

 

Steamed Mussels with Lemon-Saffron Sauce with creme fraiche, egg yolks, dry white wine, butter, shallots, cognac, lemon juice, saffron and fresh chives

71

 

Creamy

 

White Wine

 

Mussels Cooked in Verdelho with Verdelho wine, green onions, bayleaf, cream, butter, parsley and chervil

33

Curry

   

White Wine

 

Curried Carrot and Mussel Soup with butter, curry powder, chicken broth, white wine, and carrots.

42

Curry

 

Tomatoes

White Wine

 

Mussels with White Wine and Curry Leaves onion, tomatoes and curry leaves or cilantro, white wine, and cumin

11

Curry

Creamy

 

White Wine

 

Miesmuscheln mit Curry (Mussels w/ Curry) (Deutsch) with white wine, curry, cream and Kirsch liquor.

15

Curry

Creamy

 

White Wine

 

Curried Mussels with Fresh Pear with curry cream sauce, white wine, onions, and pear.

30

Curry

Creamy

 

White Wine

 

Pumpkin Mussel Soup with pumpkin, shallot, leek, carrot, potato, butter, cider or white wine, chillis, and creme fra•che

54

Curry

Creamy

 

White Wine

 

Sassy Curried Mussels with wine, cream, celery, onion, carrot and curry

22

Marinieres

   

White Wine

 

Moules Marinieres Provencales with lemon, onions, butter, dry white wine, and parsley

23

Marinieres

   

White Wine

 

Moules Marinieres Provencales from CIA (Culinary Institute of America) with unsalted butter, shallots, garlic, parsley, dry white wine

24

Marinieres

   

White Wine

Belgian

Belgian Mussels Marinieres with garlic, shallots, wine and fish stock, butter and lots of parsley; includes video link

6

Marinieres

Creamy

 

White Wine

 

Magnificent Mussels Moules Marinieres with white wine, garlic, whipping cream, black pepper, and parsley; from Department of Fisheries of Western Australia;

18

     

White Wine/ Coconut

Asian

Coconut Milk Mussel Soup white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley

55

Curry

   

White Wine / Coconut

Asian

Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas' Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika.

16

Curry

Creamy

 

White Wine/ Coconut

Asian

Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; with garlic, brown onion, red chilli, ginger, lemon grass, white wine, coconut cream, and fresh coriander,

Mussels Non-AlcoholTop

MusselsMussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Hot]

Mussels taste really good done with wine and beer, but they do not need alcohol. Muslim chefs in countries like Indonesia and Malaysia make fantastic mussel dishes (and every other kind of dish) using zero alcohol. Liquids that are good to use with mussels are broths, esp a seafood broth. If you do use alcohol, it burns off anyways.

Country Recipe Alcohol Curry Soup Cream Hot Tomato Coconut
Armenian Mussels Midia (Armenian) with currants, pinoli, rice, broth, allspice, cumin, cinnamon and bay leaf non-alc       
AsianSpicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc  soup hot coconut
AsianA Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro. non-alc  soup hot  
AsianWok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk non-alc    hot coconut
AsianGarrett McCord's Coconut-Curry Mussels with coconut milk, lemongrass, pungent red chilies, and kaffir lime leaves non-alc curry    coconut
ItalianMM's Marinara with garlic, tomatoes; from Department of Fisheries of Western Australia non-alc     tomato 
ItalianCozze Pugliese come faceva la Mamma di Nicola rice, tomatoes and pecorino cheese non-alc     tomato 
ItalianBistro Mussel Saute with garlic, Roma tomatoes, vinegar, basil, oregano, and parsley non-alc     tomato 
MalaySiput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; from Norman Musa, with garlic, brown onion, red chilli, ginger, lemon grass, white sugar, coconut cream, and fresh coriander non-alc   cream  coconut
MexicoChipotle Mussels with Orange Mayonnaise Mexican; with garlic, egg yolks, orange juice, chipotle, lime juice, orange juice, cilantro non-alc       
MoroccoMoroccan Carrot Soup With Mussels cumin, lemon, cilantro, and carrots non-alc  soup    
Sri LankaMussels with Sweet Potato with sweet potato, basil, mint, coriander, shallots, garlic, chillies, fish sauce, sweet chillie sauce, sugar and lime juice non-alc    hot  
Thai Marina's Thai Mussels with garlic, turmeric, coriander, coconut milk powder and basil non-alc      coconut
ThaiCoconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance non-alc curry    coconut
Thai Thai Herb Mussels with lemon grass, shallots, kaffir lime leaves, red chillies, fish sauce, and lime juice non-alc    hot  
ThaiMussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind. non-alc curry    coconut
ThaiSteamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten; with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies, non-alc      coconut
ThaiCoconut Curry Mussels with butter, garlic, fresh ginger, coconut milk, green or yellow Thai curry paste, lime juice, cilantro non-alc curry    coconut
ThaiPan-steamed Mussels with Thai Herbs with lemongrass, shallots, kaffir lime leaf, red chillies, fish sauce, lime juice, spring onions and coriander leaves non-alc    hot  
ThaiSteamed Mussels in Coconut Herb, Broth galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut milk, lime, basil and cilantro non-alc      coconut
ThaiMussels Asian Style with sake, toasted or black sesame oil, garlic, ginger, cilantro non-alc       
ThaiThai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil non-alc curry  hot coconut
ThaiMussels Soup With Thai Basil (Hoi Malaeng Puu Bai Horapha) from David Thompson; with chicken broth, lemongrass and Thai basil. non-alc  soup    
USA Black Skillet Mussels from Reed Hearon; with butter and black pepper non-alc       
USAEmeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn. non-alc  soup hot  
USAGrilled Mussels with Curry Butter with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts non-alc curry     
VietnamBistro Mussels with Vietnamese Sauce from Caprial with garlic, ginger, fish stock, tamarind paste, fresh lemongrass, lime juice and zest, fish sauce and chile paste non-alc    hot  

 

 

MusselsHot Mussels [Mussels by CategoriesTop]

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids]

Many of the mussel recipes are spicy and hot. These are the ones that specify hot peppers such as jalapeño or fresh chilies. Watch for any recipes wanting curry pastes and coming from countries like Thailand or Malaysia.

# Recipe alcohol Country Curry Soup Cream Hot Tomato Coconut
12 Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc Asian   soup   hot   coconut
32 A Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro. non-alc Asian   soup   hot    
51 Goan Coconut Mussels with onions, garlic, ginger root, hot green chillies, cumin, turmeric and coconut milk wine Asian       hot   coconut
57 Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk non-alc Asian       hot   coconut
63 Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalapeño, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes beer Mexico       hot tomato  
79 Spicy Clams or Mussels from Rick Bayless; with fish broth or white wine and Rick's Essential Sweet and Smoky Chipotle Seasoning Salsa. wine Mexico       hot tomato  
82 Mussels with Sweet Potato with sweet potato, basil, mint, coriander, shallots, garlic, chillies, fish sauce, sweet chillie sauce, sugar and lime juice non-alc Sri Lanka       hot    
24 Thai Herb Mussels with lemon grass, shallots, kaffir lime leaves, red chillies, fish sauce, and lime juice non-alc Thai       hot    
74 Pan-steamed Mussels with Thai Herbs with lemongrass, shallots, kaffir lime leaf, red chillies, fish sauce, lime juice, spring onions and coriander leaves non-alc Thai       hot    
77 Thai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil non-alc Thai curry     hot   coconut
34 Emeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn. non-alc USA   soup   hot    
39 Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime. wine USA   soup cream hot    
47 Spicy Marinated Mussels from the Food Network; with white wine, dijon mustard, onion, garlic, hot pepper, shallots, red and green peppers, fresh parsley, bay leaf. wine USA       hot    
70 Bistro Mussels with Vietnamese Sauce from Caprial with garlic, ginger, fish stock, tamarind paste, fresh lemongrass, lime juice and zest, fish sauce and chile paste non-alc Vietnam       hot    
  Potato, Leek and Mussel Soup from Chef Martin Shanahan of County Cork, Ireland; with onions, leeks, potatoes and sour cream non-alc     soup        

 

MusselsChefs' Mussel Recipes {CategoriesTop]

Top Mussels by Categories] [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Chef # Recipe Alcohol Country Curry Soup Cream Hot Tomato Coconut
Alain Bosse 49 Sassy Curried Mussels from Chef Alain Bosse; with wine, cream, celery, onion, carrot and curry wine Canada curry   cream      
Alain DeCoster CIA 18 Moules Marinières Provençales from CIA (Culinary Institute of America) with unsalted butter, shallots, garlic, parsley, dry white wine wine French            
Andrea Immer Robinson 35 Mussels Dijon by Andrea Immer Robinson with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German Riesling, Dijon mustard, heavy cream. and parsley wine USA     cream   tomato  
Ben Sheagren 56 Hopleaf's Belgian Mussels - wheat beer–steamed mussels and crispy frites from Chicago Chef Ben Sheagren; with shallots, celery, thyme, bay leaves, unsalted butter, and wheat beer beer Belgian            
Caprial Pence 70 Bistro Mussels with Vietnamese Sauce from Caprial with garlic, ginger, fish stock, tamarind paste, fresh lemongrass, lime juice and zest, fish sauce and chile paste non-alc Vietnam       hot    
Chef Alfred Portale 60 Shellfish Risotto from Chef Alfred Portale; no fish, uses squid, lobster, littlenecks, jumbo shrimp, mussels, white wine; takes 2 hours to make wine Italian            
Claus Meyer 45 Steamed Limfjord mussels with local beer and parsley from Danish Chef Claus Meyer beer Danish            
David Thompson 80 Mussels Soup With Thai Basil (Hoi Malaeng Puu Bai Horapha) from David Thompson; with chicken broth, lemongrass and Thai basil. non-alc Thai   soup        
Emeril 34 Emeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn. non-alc USA   soup   hot    
Frank Terranova 46 Grilled Mussels with Curry Butter with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts non-alc USA curry          
Giada De Laurentiis 38 Spicy Linguine with Clams and Mussels by Giada De Laurentiis; with shallots, white wine, red pepper flakes, parsley wine Italian            
Giada De Laurentiis 39 Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime. wine USA   soup cream hot    
Jamie Oliver 57 Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk non-alc Asian       hot   coconut
Jamie Purviance 7 Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance non-alc Thai curry         coconut
Jean-Georges Vongerichten 69 Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten; with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies, non-alc Thai           coconut
Kasma Loha-unchit 81 Coconut Seafood Soup with Galanga (Dtom Kah Talay) from Kasma Loha-unchit, with coconut milk, mussels, crab, scallops, prawns, squid, lemon grass, kaffir lime leaves, mushrooms, limes, cilantro, fish sauce. non-alc Thai           coconut
Lidia Bastianich 20 Mussels Triestina by Lidia Bastianich; with garlic, onion, bay leaves, peperoncino, and white wine. wine Italian            
Mark Romano 9 Chef Mark Romano’s Green Street Grill Mussels with onion, ginger, garlic, peppers, lobster and crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce, lime juice. wine Asian curry         coconut
Maxim’s, Paris 30 Mussel Soup Billy-Bi from Maxim’s in Paris; with butter, paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley wine French   soup cream      
Ming Tsai 12 Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc Asian   soup   hot   coconut
Ned Bell 48 Saffron Mussel Bisque from Food Network Canadian Chef Ned Bell, with saffron, white wine, butter, olive oil, onion, garlic, leek, fenugreek seeds, chicken broth, cayenne, parsley, and cream wine Canada   soup cream      
Neville Panthaky 50 Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas’ Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika. wine Asian curry         coconut
Nigel Slater 32 A Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro. non-alc Asian   soup   hot    
Norman Musa 78 Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; from Norman Musa, with garlic, brown onion, red chilli, ginger, lemon grass, white sugar, coconut cream, and fresh coriander non-alc Malay           coconut
Paul Kahan of The Publican, Chicago 68 The Publican Mussels with bay leaf, garlic, shallots, celery, chili, butter and Geueze; from the fancy Chicago seafood restaurant . beer Belgian            
Reed Hearon 4 Black Skillet Mussels from Reed Hearon; with butter and black pepper non-alc USA            
Ric Orlando 62 Almost Belgian Brewhouse Style Mussels from Ric Orlando collection; with butter, garlic, tarragon, grainy mustard, Belgian Beer, clam juice, and heavy cream; usually topped with French Fries beer Belgian     cream      
Ric Orlando 63 Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalapeño, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes beer Mexico       hot tomato  
Ric Orlando 61 Thai Beer-Lemon Grass Mussels from Ric Orlando collection; inspired by Green Street Grill beer Thai            
Rick Bayless 79 Spicy Clams or Mussels from Rick Bayless; with fish broth or white wine and Rick's Essential Sweet and Smoky Chipotle Seasoning Salsa. wine Mexico       hot tomato  

Mussel Soups Top SOUPS Mussels by Categories Top: [Mussel Soups] [Curry Mussels] [Cream] [Cooking Liquid] [Chefs] [Country] Mussels

[Mussels Main] [Mussel Soups] [Carrot Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Country Recipe Alcohol Curry Soup Cream Hot Tomato Coconut
Asian Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc   soup   hot   coconut
Asian Coconut Milk Mussel Soup white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine   soup       coconut
Asian A Clear Hot Mussel Soup by Nigel Slater; with chicken broth, chilis, limes and cilantro. non-alc   soup   hot    
Canada Saffron Mussel Bisque from Food Network Canadian Chef Ned Bell, with saffron, white wine, butter, olive oil, onion, garlic, leek, fenugreek seeds, chicken broth, cayenne, parsley, and cream wine   soup cream      
England Waitrose Carrot and Mussel Soup broth, white wine, creme fraiche, parsley, and carrots wine   soup        
French Soupe de Moules au Lait de Coco (français) with white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine   soup       coconut
French Mussel Soup Billy-Bi from Maxim’s in Paris; with butter, paprika, whole white peppercorns. shallots, fish broth, white wine, heavy cream, and parsley wine   soup cream      
French Mussel Chowder with butter, white wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy cream; from Gourmet magazine wine   soup cream      
French Soupe de moules à la tomate garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental cheese wine   soup     tomato  
German Florian's Mussel Soup Rot Wein und Kümmel with butter, onions, garlic, tomatoes, caraway (Kümmel), bouillon cube, dry red wine, black pepper and heavy cream, red wine   soup cream   tomato  
Italian Spicy Mussel Soup with white wine, garlic, tomatoes, parsley, and anchovy wine   soup     tomato  
Morocco Moroccan Carrot Soup With Mussels cumin, lemon, cilantro, and carrots non-alc   soup        
Thai Mussels Soup With Thai Basil (Hoi Malaeng Puu Bai Horapha) from David Thompson; with chicken broth, lemongrass and Thai basil. non-alc   soup        
Thai Coconut Seafood Soup with Galanga (Dtom Kah Talay) from Kasma Loha-unchit, with coconut milk, mussels, crab, scallops, prawns, squid, lemon grass, kaffir lime leaves, mushrooms, limes, cilantro, fish sauce. non-alc   soup       coconut
USA Pumpkin Mussel Soup with pumpkin, shallot, leek, carrot, potato, butter, cider or white wine, chillis, and creme fraïche wine   soup        
USA Curried Carrot and Mussel Soup from Food and Wine; with butter, curry powder, chicken broth, white wine, and carrots. wine curry soup        
USA Emeril's Mussel Chowder from the renowned Fall River born Louisiana chef comes a hot spicy, very filling version, with onions, celery, and carrots, cayenne, bay leaves, chicken stock, crab boil, half-and-half, parsley, hot sauce, Worcestershire sauce, potatoes and corn. non-alc   soup   hot    
USA Northwest Pacific Mussels and Clams Soup as prepared at the Getty Museum Restaurant in Los Angeles; with clams, Chorizo sausage, green onions, cilantro leaves, white wine, orange segments, chipotles, sour cream and lime. wine   soup cream hot    
USA Mussel Soup with Avocado, Tomato and Dill from the Food Network with butter, leeks, half-and-half, lager beer, avocado, tomato and dill. beer   soup     tomato  
USA Creamy Lentil Soup with Mussels from Food and Wine with butter, shallots, clam juice, dry white wine, green lentils, thyme, and chives wine   soup        
USA Lee's Lentil Soup with Zucchini, Spinach, and Mussels with white wine, onions, red pepper, garlic, pepper flakes, zucchini, lentils, and baby spinach, pasta, chives, parsley and basil wine   soup        
USA Curried Mussel Soup with Red Lentils and Yogurt from Fish & Shellfish: The Definitive Cook's Companion by James Peterson Pg 131; with cilantro, curry powder, dry white wine, mussels, red lentils, thyme and yogurt wine curry soup        

MusselsMussels Coconut

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Southeast Asian cooking invariably is based on coconut and coconut milk and chilies and galangal and other exotic spices.

Recipe Alcohol Country Curry Soup Cream Hot Coconut
Chef Mark Romano’s Green Street Grill Mussels with onion, ginger, garlic, peppers, lobster and crab stock, curry powder, bay leaves, dried shrimp, coconut milk, fish sauce, lime juice. wine Asian curry       coconut
Spicy Galangal-Coconut Mussels Soup from Ming Tsai; made with shallots, jalapeños, galangal, fish sauce, chicken stock, coconut milk, lots of limes non-alc Asian   soup   hot coconut
Coconut Milk Mussel Soup white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine Asian   soup     coconut
Goan Style Mussels from Neville Panthaky, Executive Chef of Dallas’ Bengal Coast Restaurant; with black mustard seeds, curry leaves, ginger, garlic, shallots, white wine, lime, coconut milk, turmeric and paprika. wine Asian curry       coconut
Goan Coconut Mussels with onions, garlic, ginger root, hot green chillies, cumin, turmeric and coconut milk wine Asian       hot coconut
Wok-cooked Fragrant Mussels from Jamie Oliver; with garlic, lemon grass, fresh chillies, ginger, fresh coriander, sesame oil, lime juice, spring onions and coconut milk non-alc Asian       hot coconut
Garrett McCord's Coconut-Curry Mussels with coconut milk, lemongrass, pungent red chilies, and kaffir lime leaves non-alc Asian curry       coconut
Soupe de Moules au Lait de Coco (français) with white wine, coconut milk, saffron and turmeric, butter, shallot, celery, garlic, bay leaf, thyme, and parsley wine French   soup     coconut
Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; with garlic, brown onion, red chilli, ginger, lemon grass, white wine, coconut cream, and fresh coriander, wine Malay         coconut
Siput Masak Serai (Mussels in Lemongrass Sauce) Malaysian; from Norman Musa, with garlic, brown onion, red chilli, ginger, lemon grass, white sugar, coconut cream, and fresh coriander non-alc Malay         coconut
Marina's Thai Mussels with garlic, turmeric, coriander, coconut milk powder and basil non-alc Thai         coconut
Coconut Curry Mussels with garlic, ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance non-alc Thai curry       coconut
Mussel and Pineapple Curry from Austin Photography; made with thin coconut milk, red curry paste, pineapple, fish sauce, sugar and tamarind. non-alc Thai curry       coconut
Steamed Mussels with Lemongrass, Thai Basil, Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten; with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies, non-alc Thai         coconut
Coconut Curry Mussels with butter, garlic, fresh ginger, coconut milk, green or yellow Thai curry paste, lime juice, cilantro non-alc Thai curry       coconut
Steamed Mussels in Coconut Herb, Broth galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut milk, lime, basil and cilantro non-alc Thai         coconut
Thai Green Curry Mussels with coconut milk, green curry, habanero oil, shallots and basil non-alc Thai curry     hot coconut

 

MusselsMussels with Tomato

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

Mussels with tomato based sauces are often Italian. The most famous recipe is Mussels a la Marinara.

Country Recipe Alcohol Curry Soup Cream Hot Tomato  
Caribbean Green Street Grill Mussels "Bass Ale and Lemon Grass Mussels" with beer, garlic, clam juice, black pepper, basil, tarragon butter, tomato, scallions, cilantro and chipotles. beer         tomato  
French Soupe de moules à la tomate garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental cheese wine   soup     tomato  
German Florian's Mussel Soup Rot Wein und Kümmel with butter, onions, garlic, tomatoes, caraway (Kümmel), bouillon cube, dry red wine, black pepper and heavy cream, red wine   soup cream   tomato  
India Mussels with White Wine and Curry Leaves onion, tomatoes and curry leaves or cilantro, white wine, and cumin wine curry       tomato  
Italian MM's Marinara with garlic, tomatoes; from Department of Fisheries of Western Australia non-alc         tomato  
Italian Mussels with Little Neck Clams southern Italian mussels with Little Necks, garlic, fennel, tomatoes, peperoncino, black pepper, parsley; cooked in white wine and vinegar wine         tomato  
Italian Bruce's Mussels with garlic, pepper flakes, cup white wine, and Roma style diced tomatoes w/roasted red pepper wine         tomato  
Italian Spicy Mussel Soup with white wine, garlic, tomatoes, parsley, and anchovy wine   soup     tomato  
Italian Mussels Fra Diavalo whole peeled tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and basil wine         tomato  
Italian Spicy Mussels La Osteria with white wine, red onion, bell pepper, tomatoes, parsley wine         tomato  
Italian Cozze Pugliese come faceva la Mamma di Nicola rice, tomatoes and pecorino cheese non-alc         tomato  
Italian Tomato Basil Mussels Over Pasta from the Food Network; with green onions, garlic, tomatoes, dry white wine, dried basil, tabasco sauce, balsamic vinegar wine         tomato  
Italian Mussels with Green Pasta from Joe Famularo; with garlic, white wine, butter, lemon juice, and tomatoes; served on green pasta. wine         tomato  
Italian Bistro Mussel Saute with garlic, Roma tomatoes, vinegar, basil, oregano, and parsley non-alc         tomato  
Italian Linguine with Butternut Squash, Spinach, and Mussels with roasted butternut squash and wilted spinach              
Mexico Spicy Mussels with Mexican Beer from Ric Orlando collection; with garlic, jalapeño, oregano, chile powder, Corona or any Light Mexican Beer, clam juice, and tomatoes beer       hot tomato  
Mexico Spicy Clams or Mussels from Rick Bayless; with fish broth or white wine and Rick's Essential Sweet and Smoky Chipotle Seasoning Salsa. wine       hot tomato  
USA Mussels Dijon by Andrea Immer Robinson with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German Riesling, Dijon mustard, heavy cream. and parsley wine     cream   tomato  
USA Mussel Soup with Avocado, Tomato and Dill from the Food Network with butter, leeks, half-and-half, lager beer, avocado, tomato and dill. beer   soup     tomato  

Mussels

Mussels by Categories: [Mussels Main] [Country] [Mussel Soups] [Curry Mussels] [Cream] [Coconut] [Tomato] [Non-Alcoholic] [Chefs] [Cooking Liquids] [Hot]

 

ewestgate
Updated August 21, 2012

Recipes = duplicates from index.html so sort links will work.

 

RECIPES

Bruce's Mussels Top

[Curry Mussels] [Cream] [Chefs] [Ethnic] [Carrot Mussel Soups] [Bruce] [Mussels] [Lee's Recipes]

Ingredients

3 garlic cloves chopped
heaping tsp. pepper flakes
1/2 cup white wine
1 14 oz can of Contadina Roma style diced tomatoes w/roasted red pepper
olive oil
1 lb prepared mussels

Method

  1. MusselsCover liberally bottom of pan with olive oil. Sauté chopped garlic until golden. Add pepper flakes.
  2. Sauté briefly. Do NOT brown. Add the wine and reduce a bit.. Add the tomatoes.
  3. Serve with linguini cooked al dente.

Go to Lee's Recipes

Bruce's Mussels

MM’s Mussels Marinara Top

Mussels(serves 2 as main, 4 as entree)

Method
Gently fry several big cloves of finely chopped garlic in a couple of tablespoons of good olive oil. Chop and toss in a tin of tomatoes (but not the juice), fresh chilli to taste and good handful of fresh parsley. Cover and simmer for 30 minutes, add 1 kg scrubbed mussels, cover and steam 5-10 minutes or until open. Cut a thick piece of crusty Italian bread for each plate, put mussels on top and pour sauce over. Eat shellfish then bread, with good red wine.

Mussels are also suitable to microwave - they don’t explode or toughen and a rule of thumb is about 3-4 minutes on high for half a kilo. They’re done when they open.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

Pumpkin Mussel Soup - Spicy Mussel Soup - Marinara - Marinières - Thai - Skillet - Mussels w/Clams - mit Curry - See Clams - Mussels & Preparation

Magnificent Mussels Moules Marinières Top

Mussels
(generously serves 2 as main 3-4 as entree)
WF editor Cliff Young's variation on the French moules marinières.

1.5kg scrubbed mussels, beards removed
125ml white wine
3-4 peeled and crushed garlic cloves
125ml whipping cream
freshly ground black pepper
handful chopped parsley

Method
Combine mussels, wine, garlic and pepper in microwave-proof dish, cover and microwave on high for 8 minutes or until shells open. Uncover carefully, strain liquid and save. Add cream and parsley to liquid and cook uncovered on high for 1 minute. Pour liquid over mussels and serve immediately with crusty bread.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

Pumpkin Mussel Soup - Spicy Mussel Soup - Marinara - Marinières - Thai - Skillet - Mussels w/Clams - mit Curry - See Clams - Mussels & Preparation

Marina’s Thai Mussels Top [Thai Herb Mussels]

MusselsA stunning Asian version with lovely pale green sauce.

1kg fresh mussels
1 large clove garlic
1 level tsp turmeric
3 heaped tsps ground coriander
1 tbsp light oil
½ cup coconut milk powder mixed with 1 cup warm water
¼ cup finely chopped fresh basil

Method
Gently fry oil, garlic, coriander and turmeric together until fragrant, about 2 minutes. Add coconut milk and basil, but do not boil.

Divide the cleaned mussels into 0.5kg batches, put into microwave without additional liquid, cook on high for 4 minutes. When all cooked, pour warmed sauce over and serve.

Steam the mussels if you don’t have a microwave.


Mussels can always be served cooked and cold, as part of a seafood platter, dipped into a spicy sambal and chilli sauces, added to paellas or, at the last minute, fish soups. Large mussels served in the half shell can also be stuffed and grilled.

from http://www.fish.wa.gov.au/wf/recipes/Mussels.php?0000 defunct

Pumpkin Mussel Soup - Spicy Mussel Soup - Marinara - Marinières - Thai - Skillet - Mussels w/Clams - mit Curry - See Clams - Mussels & Preparation

Black Skillet Mussels Top [Cast Iron Frying Pans]

Adapted from Reed Hearon and Mark Bittman.
Yield 2 servings
Black Skillet MusselsTime 20 minutes

This technique for preparing mussels is similar to cooking them a la plancha - on a thick slab of hot metal, much like griddles used by short-order cooks. Here, the mussels are presented in the same skillet in which they cooked, so their juices - cooked dry and stuck to the pan - come with them. Dip the mussels in drawn butter, or just season with salt and pepper. On no account should the pan become white-hot. When a few drops of water dance across the surface of the black frying pan, it's ready. Keep the mussels in a single layer and take them off the heat as soon as the juices evaporate. Bittman says that the high heat gives the mussels a distinctly smoky aroma, almost like what you’d expect if they had been cooked over a wood.

1 1/2 pounds mussels, washed and debearded
2 tablespoons butter (optional)
Salt and freshly ground black pepper.

1. Heat a large cast-iron or heavy steel skillet over high heat about 5 minutes, or until drops of water dance across the surface. Add mussels in one layer. (Your pan may hold more or less than 1 1/2 pounds; use as many as will fit comfortably.)

2. Cook mussels, shaking pan occasionally, until they begin to open. Meanwhile, in a small pan over low heat, melt butter if you're using it. When all mussels are open and their juices have evaporated in the hot pan, about 10 minutes, remove from heat, sprinkle with salt and pepper and serve immediately in pan with butter for dipping.

Yield: 2 servings.
from New York Times Food Section 3/22/00
posted on-line by Mark Bittman
http://dinersjournal.blogs.nytimes.com/2009/03/06/recipe-of-the-day-black-skillet-mussels/
See also http://www.seriouseats.com/recipes/2007/07/dinner_tonight_mussels_with_bl.html

Pumpkin Mussel Soup - Spicy Mussel Soup - Marinara - Marinières - Thai - Skillet - Mussels w/Clams - mit Curry - See Clams - Mussels & Preparation

Steamed Limfjord mussels with local beer and parsley Top [Scandinavian]

Steamed Limfjord mussels with local beer and parsley

from Danish Chef Claus Meyer
Time: 20 minutes
Serves 6

Mussels2 kg Limfjord mussels
3 shallots
2 cloves of garlic
1 leek (just the white part)
1/2 bunch of thyme
1 dl cider
3 dl beer
1dl whipping cream
1/2 bunch parsley
Butter

  1. Clean the mussels and check that they’re alive: If they are open, lightly rap them against the tabletop. If they close they are alive, but if they stay open they’re dead and should be tossed out.
  2. Peel the onion and garlic and clean the leek. Slice the vegetables finely and put them in a pot with a little butter.
  3. Sauté them with thyme but not too long or the vegetables lose their color. Add the mussels and stir well.
  4. Add the cider and beer, put a lid on the pot and let the mussels steam for 4-5 minutes, until they open. Those that don’t open must also be tossed out.
  5. Strain off the mussel broth and boil it with cream (about 5 minutes). Put the mussels aside in the pot with the lid on.
  6. Chop the parsley coursely, add the mussel bouillon and season to taste with salt, pepper and if you like a little fresh beer. Pour the bouillon over the mussels and serve them with fresh whole-grained bread.

    from TV series New Scandinavian Food - Denmark Chef Claus Meyer episode Waters of Shells
    http://www.scandcook.com/default.asp?page=20&recipe=324 1/14/10
    See Recipe Collection of Claus Meyer http://www.scandcook.com/default.asp?page=159

Moules à la Marinière (Mussels) Top

Provence Gastronomy - Recipes

Moules à la Marinière is a France-wide dish, but especially popular in the seafood towns and villages along the coast. A Marseilles version of this recipe uses about twice the amount of onion, and a lot of "herbes de Provence". (6 servings)

Ingredients

mussels (3-4 litres)
lemon (1)
onions (2)
butter (100 g)
dry white wine (500 ml)
parsley (1 bouquet)
salt, pepper

Go to Lee's Recipes

Method

  1. In a large pot, melt the butter, then add the finely-chopped onion. Let the onion soften, without browning.
  2. Chop the parsley into the pot.
  3. Pour in the white wine and bring the pot to a boil, then remove from the burner and let cool.
  4. Wash the mussels thoroughly in running water, without soaking them, and drain them.
  5. Add the mussels to the pot, squeeze in a bit of lemon juice, and let sit, jiggling the pot from time to time so the mussels absorb the sauce.
  6. Ten minutes before serving, bring the pot to a fast boil, slowly stirring the bottom mussels to the top. When the mussels are all open, remove from the burner and serve.

Florian's Mussel Soup w/Red Wine and Caraway Top

MusselsOur friend from Karlsrühe Germany, Florian, photographer, gourmet and chef, gave us this recipe for Miesmuscheln mit Curry as they are served in Hamburg.

Ingredients

Florian2 lbs. mussels, cleaned and debearded (1 kilo Miesmuscheln)
1/4 lb. butter
4 onions, chopped
2 garlic cloves
5 tomatoes, seeded, cut
1 Tbs. caraway (Kümmel)
1 liter water
1 bouillon cube
1/2 liter dry red wine
black pepper
1/2 pint heavy cream, whipped (Sahne)
optional: potatoes, diced small

Method

In the butter, sauté onions, then tomatoes, then garlic and caraway. Add 1 liter water and bouillon and cook down 15-20 minutes. Add mussels and cook until open. Add 1/2 liter red wine and coarsely ground pepper. Heat, but do not let come to boil. Serve w/ whipped cream.

Cozze Pugliese come faceva la Mamma di Nicola Top

Mussels~ Clams & Quahogs - Mussels - Italian - Pugliese - Fish - Rhode Island -

Patate e Cozze alla Mamma di Nicola

Evada Eva

Eva makes mussels like Nicola's mother did, with rice, with potatoes or with both rice and potatoes. Unbelievably delicious. This recipe is from Apulia. The Armenians of Turkey have a similar recipe, Mussels Midia (Armenian).

Ingredienti

olio e aglio
salsa di pomidoro
basilico e prezzemelo
cozze opened and halved
riso
pecorino

Cube potatoes and put half in bottom baking dish. Boil 2nd half for a few minutes. Add riso con sugo di pomodoro, aglio, olio, e prezzemolo. Add cozze, Fill cozze shells with a drop of oil. Add aglio, prezzemolo and basilico and pecorino. Last add boiled potatoes coated with oil. Bake in oven.
A specialty of Bari.

"Tièdde alla barese": riso, patate e cozze

PugliaIl riso in questo piatto non e' un protagonista, o lo e' come lo sono le patate e le cozze, creando un tutto armonico e gustoso.

Il piatto si prepara cosi: sbucciare delle patate, affettarle e lasciarle nell'acqua; preparare del riso, lavandolo e lasciandolo bagnato; pulire bene le cozze, togliendo eventuali concrezioni dai gusci ed asportando la parte fibrosa che fuoriesce, aprirle con l'apposito coltello, buttare via la meta' del guscio, facendo in modo che tutto il frutto resti nella meta' conservata; preparare un trito di cipolla, tritare un poco d'aglio e prezzemolo; tenere pronti pomodori pelati, olio, sale, pepe e formaggio pecorino grattuggiato.

Prendere una teglia che vada in forno, con il bordo alto circa tre dita, mettere sul fondo il trito di cipolla con abbondante olio, disporre poi due terzi delle patate affettate, salare moderatamente, coprire con un bello strato di riso bagnato; a questo punto sistemare sopra le cozze, con la parte aperta volta in alto, in ogni cozza mettere pochissimo trito di aglio e prezzemolo ed eventualmente pepe.

Sovrapporre il riso rimasto, abbondante formaggio pecorino grattuggiato, ultimo strato con le patate rimaste, condire con abbondante olio e coprire con pomodori pelati. Aggiungere due bicchieri di acqua, o piu', a seconda quantita' degli ingredienti usati. Infine mettere in forno ben caldo.

Dopo un'ora l'acqua dovrebbe essersi consumata, e la "tiedde" cotta a puntino.

Piatto tipico e che piace moltissimo. Per quattro persone occorrono: mezzo chilo di patate, mezzo di riso, due chili di cozze, due cipolle, un bicchiere di olio, una scatola piccola di pelati ed il resto in proporzione.

Ne verra' un tegame molto grande, ma bisogna tenere conto che si tratta di "piatto unico", a tavola oltre la "tiedde" non vi sara' altro. Alcuni aggiungono alle patate, nella stagione adatta, delle zucchine tagliate a fette sottili, pare con ottimo risultato.

Teglia di patate, riso e cozze

1 kg. di cozze di Taranto, 400 gr. di riso (una varietà che non scuoce)
5 o 6 patate medie
3 cipolle medie
6 o 7 pomodori rossi medi
50 gr. di pecorino grattugiato
uno spicchio d'aglio
un ciuffo di prezzemolo
sedano
olio extravergine d'oliva
sale e pepe.

Preparazione:
Lavare ben bene le cozze (sotto acqua corrente) strofinando i gusci con una retina di acciaio ed aprirle a mezzo guscio con l'apposito coltello (il guscio senza mollusco và buttato).
Pulire le patate e tagliarle a fette spesse, sbucciare ed affettare le cipolle, tritare il prezzemolo con l'aglio ed il sedano.

Ungere con l'olio una teglia con bordi alti dal diametro di 30 cm. circa, disporre le cipolle, le patate, il trito di prezzemolo sedano ed aglio, il riso e le cozze (con il mollusco rivolto verso il basso), spolverare con il pecorino e condire con sale e pepe; ripetere l'operazione sino all'orlo del tegame.

Sull'ultimo strato disporre i pomodori (tagliati a spicchi) e condire con il pecorino, sale, pepe ed olio.
A questo punto riempire la teglia di acqua ed infornare per 40 min. circa a 180°; durante la cottura verificare che l'acqua sia sufficiente, in caso contrario aggiungerne la quantità necessaria per terminare la cottura.  

Grilled Mussels with Curry Butter Top

~ Clams & Quahogs - Mussels - Curries - Fish - Rhode Island - Lee's Recipes -

These can be done in the oven. Watch the video.

Grilled Mussels with Curry ButterIngredients:

3 tablespoons butter, softened
2 cloves garlic, minced
1 teaspoon curry powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
2 pounds mussels, scrubbed and debearded
1 cup chopped red bell pepper
2 limes, 1 thinly sliced, 1 cut into wedges
1/4 cup chopped fresh parsley

Method:

  1. Lightly oil grill grate and preheat grill to medium-high heat.
  2. In a small bowl, whisk together the butter, garlic, curry powder, cumin, and salt.
  3. Line a grilling pan with heavy duty aluminum foil.
  4. Add the mussels to the pan.
  5. Sprinkle the red pepper over the mussels.
  6. Dot the mussels with the curry mixture.
  7. Layer the lime slices over the mussels. Cover tightly with foil.
  8. Place the pan on the grill and cook until the mussels have opened, 5 to 10 minutes.
  9. Discard any mussels which do not open.
  10. Transfer the mussels to small bowls and garnish with parsley and lime wedges.
  11. Serve at once.

Source: Channel 10, Providence "Cooking with Class" with Chef Frank Terranova of Johnson and Wales University College of Culinary Arts
Recipe and video posted on line http://www2.turnto10.com/jar/video/detail/76051c88-7f51-102d-a6fd-001ec92a4a0d/32932/45/ accessed Saturday, March 13, 2010

Moules Marinières from CIA Top

Pumpkin Mussel Soup - Spicy Mussel Soup - Marinara - Marinières - Thai - Skillet - Mussels w/Clams - mit Curry - See Clams - Mussels Preparation -- Green Street Grill Mussels - Bruce's Mussels - Moules Marinières à la Belge - Moules Marinières Provençales - Clams and Quahogs - Lee's Recipes -

Moules Marinière (Mussels Mariner-Style) as prepared at the Culinary Institute of AmericaMoules Marinière (Mussels Mariner-Style) as prepared at the Culinary Institute of America

Serves 6 to 8 as an appetizer, 3 to 4 as a main course (if served with fries)

Ingredients

3 pounds mussels
2 tablespoons unsalted butter
1/4 cup minced shallots
3 cloves garlic, minced
1/4 cup chopped parsley
1/2 cup very dry white wine
Pepper as needed

Directions

  1. Just before you are ready to cook the dish, wash the mussels under cold running water and remove the "beards," which are the fibrous connectors protruding from between the bivalves' shells.
  2. Heat large pot over medium-high heat. Be sure to use a pot (with a cover) that is large enough to easily hold all of the mussels; you'll want to give them at least one big stir during cooking. Melt the butter in the pot and wait for the foam to subside. Add the shallots and garlic. Cook until they're fragrant and translucent, 2 to 4 minutes, stirring occasionally to prevent burning.
  3. Add the parsley, give it one stir, turn the heat to high, and add the mussels to the pot. Stir the mussels once with a large wooden spoon, remove the pot from the flame, and add the wine. Return the pot to the flame, cover, and reduce the heat to medium, shaking the pot occasionally.
  4. After 4 minutes, check if any mussels have opened. If only a few have opened, cover the pot again and turn up the heat. If most of them are open, remove them to warmed bowls and cover the pot again to let the last few open. After 1 more minute, transfer the remaining open mussels to the bowls. (The unopened mussels are either dead or stubborn. If stubborn, the cook gets to eat them later after they've opened, but if they're dead, toss them.)
  5. Decant the cooking juices to remove the grit at the bottom of the pot. To make this step easier, set the pot so that it is tilted enough to make the liquid settle on one side. After it sits for a minute or two, the grit will settle to the bottom of the pot. Pour the flavorful broth carefully out of the pot, but stop as soon as you see the grit starting to make its way close to the edge. Season the sauce with pepper as needed, and pour it over the mussels. Serve immediately, making sure each person has a place to put his or her spent shells.

Nutrition analysis with tomato per 7-ounce serving: 190 calories, 21g protein, 8g carbohydrate, 7g fat, 490mg sodium, 55mg cholesterol, 0g fiber.

Source:CIA (Culinary Institute of America)

Recipe: http://www.ciaculinaryintelligence.com/2010/06/celebrate-bastille-day-with-moules-mariniere-mussels-marinerstyle.html accessed August 3, 2010
Video: http://www.youtube.com/user/CIANetwork#p/u/3/_7RaFGtQfWw