MusselsMussels from Vancouver blog

[Mussels] [Marinara] [Marinières]

Recipes

  1. Moules "Frites" (Mussels with Polenta "Fries")
  2. Mussels Congolaise
  3. Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque Sauce
  4. Mussels in Cognac Cream Sauce

 

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Moules "Frites" (Mussels with Polenta "Fries")

Moules "Frites" (Mussels with Polenta "Fries")Polenta Fries Ingredients

3 cups liquid (stock and/or milk, or a combination)
1 1/4 cups cornmeal

Preparation

  1. Place liquid in a pot and bring to a boil. When boiling, season with salt. Add the cornmeal and start stirring until the mixture thickens and is cooked, about 15 minutes.
  2. Spread polenta onto a baking pan.
  3. To make "fries", sprinkle grated cheese on top and broil until the cheese is golden and bubbly.
  4. Cut into slices.

Mussels with Tomato Ingredients

mussels, cleaned/debearded
chopped onions
chopped garlic
white wine
diced tomatoes (or canned tomatoes)

Preparation

  1. In a pot/pan, heat olive oil and sauté chopped onions and garlic until softened, about 3-5 minutes.
  2. Add a splash of white wine, then the tomatoes. With the heat on high, add mussels.
  3. Cover the pot/pan, shake about. In a couple of minutes (longer if you have a larger quantity).
  4. Keep an eye on the the mussels. They are ready to serve as soon as they are open.
  5. Serve mussels and broth with polenta "fries".

Top [Mussels] [Lee's Recipes]

Mussels Congolaise

The broth from this recipe can be used as a base for Bean Thread Vermicelli and Chayote. See below. I would double this recipe! In my opinion a lb of mussels serves 1 person, 2 at the most.

Ingredients

1 lb Mussels or clams
1/4 Red Onion (julienne)
4 Cloves of Garlic (minced)
250 ml Coconut Milk
2 Roma Tomatoes (diced)
1 tbsp Chipotle Puree
1/2 Lemon (juice)
1/2 Lime (juice)
1/2 tbsp Fennel Seed (ground)
1/2 tbsp Coriander Seed (ground)
1/2 tbsp Black Pepper Corns (ground)
1/2 tbsp Toasted Cumin Seed
2 tbsp Fresh Cilantro Leaves
Vegetable oil and Salt

Directions

  1. Clean the mussels and remove the "beard".
  2. Heat a saucepot on medium-high heat. Add vegetable oil.
  3. Sauté the red onion, garlic, and all the ground spices for about a minute
  4. Add mussels, coconut milk, roma tomatoes, lemon, and lime juice to the pot. Salt.
  5. Cover the pot with a lid and simmer the mussels until they have opened.
  6. Serve garnished with fresh cilantro.

Source: Dirty Apron's seafood class in Vancouver
posted at Bumble's Bodacious Buffet Blog
at http://bumblelog.blogspot.com/2010/01/mussels-congolaise.html

Top [Mussels] [Asian Noodles] [Lee's Recipes]

Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque Sauce

Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque SauceThis recipe is similar to the recipe above, but the broth is used to make an Asian noodle dish with chayote and vermicelli. You decide all amounts. You can also use above recipe Mussels Congolaise as the base.

Ingredients

onions
garlic
tomato paste
smoked paprika
white wine

8 lbs mussels

chayote, cut into batons

bean thread vermicelli noodles

Directions

  1. Sautée some onions and garlic along with tomato paste until the tomato paste is nicely cooked.
  2. Add a little bit of smoked paprika as well.
  3. Add some white wine and after a little bit, coconut milk.
  4. Add 8 pounds of mussels and cook until open.
  5. Finish with just a little squeeze of lime juice, and a generous amount of cilantro.
  6. Take the cooked mussels out.
  7. Bring the mussel-infused coconut-tomato "bisque" to a boil then a simmer, reducing it somewhat, then add some peeled chayote batons.
  8. Add bean thread vermicelli and let cook

Note: chayote does not need to be peeled and it cooks fast.

Source: Eating Club Vancouver blog
at http://www.eatingclubvancouver.com/2010/10/chayote-and-bean-thread-vermicelli-with.html


Top [Mussels] [Asian Noodles] [Lee's Recipes]

Mussels in Cognac Cream Sauce

Chayote and Bean Thread Vermicelli with Mussel Coconut Bisque Sauce

Ingredients

2 lbs mussels
mirepoix of carrots, celery and onions
Cognac
cream

Directions

Dice some carrots, celery, and onions for a mirepoix base. Add a touch of flour while sautéeing the mirepoix.
Add the mussels with a splash of cognac to steam the mussels.
When the mussels are done steaming, finish with a few swirls of cream.

 

Source: Eating Club Vancouver blog
at http://www.eatingclubvancouver.com/2009/02/mussels-in-cognac-cream-sauce.html

 

 

 

 

Baked Tahong (Green Mussels from the Phillipines)

[Mussels] [Marinara] [Marinières [Curries] [Ethnic] [Filipino-American Cooking] [Lee's Recipes]

Baked Tahong are steamed half-shells of mussels topped with garlic, butter and quick-melting cheese then baked. Phillipinos use green shell mussels. So the best way to do these is to use imported frozen New Zealand green mussels which are already on the half-shell.

Ingredients:

a package of frozen New Zealand green mussels, defrosted
3 garlic cloves, crushed and chopped
butter
chopped green onions served as garnish

Directions:

  1. Process the garlic and butter together
  2. Place mussels on a baking sheet
  3. Top with the garlic butter
  4. Top with cheese

 

 

 

Baked Tahong (Green Mussels from the Phillipines)

Sources:

  1. Panlasang Pinoy http://panlasangpinoy.com/2011/01/24/baked-tahong/ accessed 3/12/12
  2. Eating Club Vancouver blog http://www.eatingclubvancouver.com/2008/06/baked-tahong-mussels.html accessed 3/12/12