Lee on Mussels

Moules à la Crème et Bière
à la Pression
July 2011, draft beer and mussels
at la Gueuze, rue Soufflot near the Panthéon
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Mussels are tasty, versatile, and economical. Always buy mussels from
a good fish market, like Anthony's
Seafood in Middletown, Rhode Island, right before cooking. Refrigerate
mussels in a glass or enamel bowl uncovered so they can breathe. Today's
farmed mussels need very little debearding. Mussels can be cooked in a
variety of styles, such as French, Italian, Belgian or Thai. They can
be mild, spicy, or curry. Favorite mussel recipes include: Cozze
di Mamma di Nicola, Bruce's Mussels with red sauce, Green
Street Grill Mussels, Northwest
Pacific Mussels and Clams Soup from the Getty Museum, and Moules
Marinières Provençales by CIA which is a French version
with white wine, butter, and shallots. Among the best recipes for mussels are those with Belgian beer like Moules à la Crème et Bière. I invariably a splash of cream to mussels I cook. Left-over mussel broth should always be retained and used for
soups or risotto. It can be frozen. Additional resources for mussel recipes
include sites such as EatYourBooks which links to over 431 online mussel recipes, plus gives the names of thousands more which are available in magazines and cookbooks.
About Mussels and Mussel Preparation
- Preparation and Storage of Mussels
- Some Facts about Mussels
- How to Prepare, Open and Steam Mussels
- Mussel Pots keep cooked mussels warm and the
top serves as a dish for the shellls.
- Restaurant Mussels If you can't
cook mussels, enjoy them at the Publican in Chicago, la Gueuze in Paris,
or The Publick House in Brookline, Massachusetts.
- Notes About Mussels from The London Times
- Books about Mussels
- Videos about Mussels
- Simply Mussels recipes from Simply Mussel exhibition at the Museum of Natural Science in Brussels. Nothing better than mussels in Belgium!
- Mussel recipes to add Always yet another one!
Recipes [Mussel
Recipes by Categories]
- Magnificent Mussels Moules Marinières
with white wine, garlic, whipping cream, black pepper and parsley; from
Department of Fisheries of Western Australia
- MM's Marinara with garlic, tomatoes; from
Department of Fisheries of Western Australia
- Marina's Thai Mussels with garlic, turmeric,
coriander, coconut milk powder and basil
- Black Skillet Mussels from Reed Hearon;
with butter and black pepper
- Mussels with Little Neck Clams
southern Italian mussels with Little Necks, garlic, fennel, tomatoes,
peperoncino, black pepper, parsley; cooked in white wine and vinegar
- Miesmuscheln mit Curry (Mussels w/ Curry)
(Deutsch) with white wine, curry, cream and Kirsch liquor.
- Coconut Curry Mussels with garlic,
ginger, coconut milk, curry paste and fresh lime juice by Jamie Purviance
- 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.
- 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 .
Curried
Mussels with Fresh Pear with curry cream sauce, white wine, onions,
and pear.
- Siput Masak Serai (Mussels in Lemongrass
Sauce) Malaysian; with garlic, brown onion, red chilli, ginger,
lemon grass, white wine, coconut cream, and fresh coriander,
- Spicy Galangal-Coconut Mussels
Soup from Ming Tsai; made with shallots, jalapeños, galangal,
fish sauce, chicken stock, coconut milk, lots of limes
- Coconut Milk Mussel Soup white wine,
coconut milk, saffron and turmeric, butter, shallot, celery, garlic,
bay leaf, thyme, and parsley
- 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
- Bruce's Mussels with garlic, pepper flakes, cup
white wine, and Roma style diced tomatoes w/roasted red pepper
- Moules Marinières à la
Belge (français) avec oignons, céleri, beurre, thym,
laurier,
- Moules Marinières Provençales
with lemon, onions, butter, dry white wine, and parsley
- Moules Marinières Provençales
from CIA (Culinary Institute of America) with unsalted butter, shallots,
garlic, parsley, dry white wine
- Belgian Mussels Marinières
with garlic, shallots, wine and fish stock, butter and lots of parsley;
includes video link
Mussels Triestina by Lidia Bastianich;
with garlic, onion, bay leaves, peperoncino, and white wine.
- Mussels in Saffron Broth with onion,
celery, carrot, thyme, creme fraiche, wine, saffron, and parsley
- 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,
- 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
- Thai Herb Mussels with lemon grass,
shallots, kaffir lime leaves, red chillies, fish sauce, and lime juice
- Pumpkin Mussel Soup with pumpkin,
shallot, leek, carrot, potato, butter, cider or white wine, chillis,
and creme fraïche
- Chipotle Mussels with Orange Mayonnaise
Mexican; with garlic, egg yolks, orange juice, chipotle, lime juice,
orange juice, cilantro
- Moroccan Carrot Soup With Mussels
cumin, lemon, cilantro, and carrots
- Curried Carrot and Mussel Soup
from Food and Wine; with butter, curry powder, chicken broth, white
wine, and carrots.
- Waitrose Carrot and Mussel Soup
broth, white wine, creme fraiche, parsley, and carrots
Mussel
Soup Billy-Bi from Maxim's in Paris; with butter, paprika, whole
white peppercorns. shallots, fish broth, white wine, heavy cream, and
parsley
- Spicy Mussel Soup with white
wine, garlic, tomatoes, parsley, and anchovy
- A Clear Hot Mussel Soup by Nigel
Slater; with chicken broth, chilis, limes and cilantro.
- Mussel Chowder with butter, white
wine, garlic, leeks, shallots, carrots, orange bell peppers, and heavy
cream; from Gourmet magazine
- 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.
- Mussels Dijon by Andrea Immer Robinson
with shallots, fennel, tomatoes, garlic, chervil and sambal oelek, German
Riesling, Dijon mustard, heavy cream. and parsley
- Mussels Fra Diavalo whole peeled
tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and
basil
- Mussels in Spicy Red Sauce Jasper White's version of Fra Diavalo with whole peeled
tomatoes, red pepper flakes, garlic, parsley, white wine, oregano and
basil
- Mussels with White Wine and Curry
Leaves onion, tomatoes and curry leaves or cilantro, white wine,
and cumin
- Spicy Linguine with Clams and Mussels
by Giada De Laurentiis; with shallots, white wine, red pepper flakes,
parsley
- 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.
Mussel and Pineapple Curry from
Austin Photography; made with thin coconut milk, red curry paste, pineapple,
fish sauce, sugar and tamarind.
- Spicy Mussels La Osteria
with white wine, red onion, bell pepper, tomatoes, parsley
- Baked Mussels with Ginger onion,
fish stock, ginger wine, breadcrumbs, shallot, garlic,
- Mussels Midia (Armenian) with currants,
pinoli, rice, broth, allspice, cumin, cinnamon and bay leaf
- Cozze Pugliese come faceva la Mamma di Nicola
rice, tomatoes and pecorino cheese
- Steamed Limfjord mussels with local beer and parsley
from Danish Chef Claus Meyer
- Grilled Mussels with Curry Butter with Chef Frank
Terranova of Johnson and Wales University College of Culinary Arts
- 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.
- 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
- Sassy Curried Mussels from Chef
Alain Bosse; with wine, cream, celery, onion, carrot and curry
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.
- Goan Coconut Mussels with onions,
garlic, ginger root, hot green chillies, cumin, turmeric and coconut
milk
- Steamed Mussels in Riesling Broth with
Baby Spinach from the Food Network; Riesling white wine, mustard,
garlic, spinach
- Mussel Soup with Avocado, Tomato and Dill
from the Food Network with butter, leeks, half-and-half, lager beer,
avocado, tomato and dill.
- Tomato Basil Mussels over Pasta from
the Food Network; with green onions, garlic, tomatoes, dry white wine,
dried basil, tabasco sauce, balsamic vinegar
- Mussels in a Dijon and Saffron Sauce
from the Food Network; white wine, shallot, garlic, saffron, cream,
Dijon mustard
- 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,
- 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
- Cream Sauce Beer and Garlic Steamed Mussels
from The Wine Lover's Cookbook; with red onion, garlic, beer,
salt, butter, lemon juice, cream, and parsley.
- Mussels with Green Pasta from
Joe Famularo; with garlic, white wine, butter, lemon juice, and tomatoes;
served on green pasta.
Shellfish Risotto from
Chef Alfred Portale; no fish, uses squid, lobster, littlenecks, jumbo
shrimp, mussels, white wine; takes 2 hours to make
- Thai Beer-Lemon Grass Mussels
from Ric Orlando collection; inspired by Green Street Grill
- 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
- 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
- Steamed Mussels with Lemon-Saffron
Sauce with crème fraîche, egg yolks, dry white wine,
butter, shallots, cognac, lemon juice, saffron and fresh chives
- Soupe de moules à la tomate
garlic, white wine, saffron, tomatoes, bouquet garni, and grated emmental
cheese
- Mussels Cooked in Verdelho with
Verdelho wine, green onions, bayleaf, cream, butter, parsley and chervil.
- Mussels Steamed in Gueuze (Moules a
la Gueuze) with thyme, garlic, shallots, celery, nutmeg, butter
and Geueze; inspired by The Publican
- The Publican Mussels with bay leaf,
garlic, shallots, celery, chili, butter and Geueze; from the fancy Chicago
seafood restaurant .
- Steamed Mussels with Lemongrass, Thai Basil,
Chilies, and Coconut Juice from Chef Jean-Georges Vongerichten;
with garlic, shallots, coconut juice, galangal/ginger, lemongrass, chilies,
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
- Bistro Mussel Saute with garlic,
Roma tomatoes, vinegar, basil, oregano, and parsley
- Coconut Curry Mussels with butter,
garlic, fresh ginger, coconut milk, green or yellow Thai curry paste,
lime juice, cilantro
- Garrett McCord's Coconut-Curry Mussels
with coconut milk, lemongrass, pungent red chilies, and kaffir lime
leaves
- Pan-steamed Mussels with Thai Herbs
with lemongrass, shallots, kaffir lime leaf, red chillies, fish sauce,
lime juice, spring onions and coriander leaves
- Steamed Mussels in Coconut Herb, Broth
galangal, lemongrass, serrano chile, kaffir lime leaf, chicken broth,
fish sauce, sugar, coconut milk, lime, basil and cilantro
- Mussels Asian Style with sake,
toasted or black sesame oil, garlic, ginger, cilantro
- Thai Green Curry Mussels with coconut
milk, green curry, habanero oil, shallots and basil
- 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
- Spicy Clams or Mussels
from Rick Bayless; with fish broth or white wine and Rick's Essential
Sweet and Smoky Chipotle Seasoning Salsa.
- Mussels Soup With Thai Basil (Hoi Malaeng
Puu Bai Horapha) from David Thompson; with Thai chicken broth, lemongrass
and Thai basil.
- Coconut Seafood
Soup with Galanga (Dtom Kah Talay) from Kasma Loha-unchit, with
coconut milk, crab, scallops, prawns, squid, lemon grass, kaffir lime
leaves, mushrooms, limes, cilantro, fish sauce.
- Mussels with Sweet Potato from Sri Lanka
and Thailand; with sweet potato, basil, mint, coriander, shallots, garlic,
chillies, fish sauce, sweet chillie sauce, sugar and lime juice
- Greek Mussels in Yogurt Sauce with
white wine, Greek yogurt and Italian leaf parsley
- Baked Japanese Mussels with garlic,
ginger, lemon zest, wasabi, scallion, tobiko, soy sauce, panko and Japanese
mayonnaise
- Mussels with Ham, Peppers,
and Tomatoes Tapas with saffron, dry white wine, red bell pepper,
green bell pepper, onion, garlic, tomatoes
- Mussels and Chickpeas
Tapas with chickpeas, tomatoes, onion, garlic, pimentos, oregano,
pepper, vegetable or chicken broth, and saffron
- Mejillones a la Provenzal (Mussels
Provencal) (español) with white wine, parsley, garlic, fish
or vegetable broth
- Portuguese-Style Mussels with
onion, garlic, coriander, fennel, smoked paprika, chorizo, fish stock
or clam juice, and kale
- Steamed Mussels with Chorizo, Smoked
Paprika, and Garlicky Croutons with yellow onion, garlic, fresh
tomato, dry white wine, smoked paprika, chorizo, fresh thyme
Jagermeister Mussels with onions,
garlic, butter, lemon juice, Jagermeister, and basil.
- Miesmuscheln
für Dummies (Deutsch) with garlic, onion, red wine, bay leaf,
tomato
- Mosselen koken - Basisrecept (Nederlands)
with onion, carrot, celery, bay leaves, thyme, white wine
- Gefrituurde Mosselen (Nederlands) with egg,
cooked mussels, breadcrumbs, salt, pepper, and lemon
- Steamed Mussels with Chipotles and
Coconut Milk with onion, carrot, celery, coconut milk, chicken stock,
wine and garlic, mint, cilantro and chipotle chilies
- Gingered Mussels from Jamie
Purviance; with soy sauce, rice vinegar, sesame oil, ginger
- Spicy Mussels With Mexican Seasonings
from Florence Fabricant, with white wine, onion, scallions, garlic,
tomatoes and jalapeño peppers
- Spicy Mussels With Chinese Seasonings
from Florence Fabricant, with onion, ginger and garlic, five-spice powder,
rice wine, vinegar, sesame oil, chili oil and dark soy sauce
- Spicy Mussels With Indian Seasonings
from Florence Fabricant, with onion, ginger, chili, stock, cumin, fennel,
turmeric, coconut milk and mint leaves.
- Goan Style Clams &
Mussels from Sunil Vijayakar; with red chill, ginger, Garlic, Plum
tomatoes, Garam masala, Turmeric, clams, mussels, Coconut, and coriander
leaves
- Clams and Mussels in Crazy Water
from Regional Foods of Southern Italy by Marlena de Blasi with white
wine, garlic, fennel seeds and parsley, chili, tomatoes
- Mussels in Broth with Matcha
from Florence Fabricant, with shallots, ginger, wasabi paste, white
wine, lime juice and zest, heavy cream and matcha.
- Belgian Style Blue Mussels with
shallots, leeks, mushrooms, vinegar and heavy cream
- Layered Mussel Salad with Citrus Vinaigrette
with spinach, peppers, basil and citrus vinaigrette.
- Carrabba's Mussels in White Wine
Sauce with onion, garlic, pernod, basil, white wine, and lemon butter
sauce.
- Burk's Cafe of Seattle Cajun Mussels
with allspice, bay leaf, cayenne, coriander, thyme, cloves, mace, white
wine, onion, green onions, garlic, tomatoes, tomato puree, clam juice
and brown roux. .
- Cajun Mussel and Turkey Sausage Jambalaya
celery, rice, turkey sausage and left over Cajun Mussels.
Brazilian
Shellfish Soup from Williams
Sonoma, with white fish, shrimp, scallops, mussels,
butter, onions, jalapenos, nuts, garlic, ginger and coriander, fish
broth, tomatoes, coconut milk, saffron, wine, cilantro, lemon or lime
juice, and shredded dried coconut.
- Catalan Mixed Seafood Grill with
Romesco Sauce from Williams Sonoma, consisting of squid, shrimp,
monkfish, clams and mussels in a sauce made with bread, chilies, jalapeño,
garlic, almonds, hazelnuts, tomatoes, tomato puree, paprika and vinegar,
garnished with parsley
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Beer-Steamed
Mussels with Salted Black Beans
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Beer-Steamed Mussels with Salted Black
Beans from Williams Sonoma, with ginger, Fresno chilies, light lager
beer, lime juice and black beans
Spaghetti and Mussels with Tomatoes
and Basil from Williams and Sonoma, with shallots, red pepper flakes,
white wine, lemon zest, cherry tomatoes, basil and multigrain spaghetti.
- Mussels
with Garlic and Basil (Hoi Ma Laeng Poo) from Williams and Sonoma;
with peppercorns, chilies, garlic, cilantro roots, oyster sauce, fish
sauce, chicken stock, Thai basil and fresh cilantro.
- Mussels with Fennel-Herb Broth
from Williams and Sonoma; with unsalted butter, olive oil, onion, garlic
and fennel, white wine, fish stock and thyme
- Spaghetti with Seafood from
Williams and Sonoma; with garlic, red pepper flakes, parsley, basil,
white wine, plum tomatoes, squid and shrimp on spaghetti.
- Cioppino from Williams Sonoma
with onion, celery, garlic, bay leaves, thyme, fennel seed, red pepper
flakes, fish stock, tomatoes, wine, tomato puree, clams, shrimp, crab
or lobster, scallops, and parsley
- Bouillabaisse (Mediterranean Fish
Soup) from Williams and Sonoma; with onion, leeks, omatoes, garlic,
bay leaf, thyme, fennel, orange zest, wine, water, potatoes, fish, crabs,
shrimp, saffron, parsley, accompanied with rouille of chilies, garlic,
dried bread crumbs and egg yolks.
- Thai Green Curry Mussels from
Williams and Sonoma; with coconut milk, green curry paste, lemongrass,
kaffir lime leaf, fish sauce, and fresh basil or mint
- Mussels Marinière from
Williams and Sonoma; simmered in white wine, shallots, butter, parsley,
bay leaf and pepper.
- Seafood Stew from Williams
and Sonoma; with chorizo sausage, fennel bulbs, onion, chicken stock,
crushed tomatoes, orange peel, sea bass fillets, and shrimp
- Mussel Bisque with Saffron
from Williams and Sonoma; with white wine, unsalted butter, fish broth,
leeks, fennel, tomatoes, potato, saffron and sherry, orange zest, and
fresh parsley or chervil
-
Curried Mussel and Butternut Squash
Soup by Ruth Van Waerebeek-Gonsalez; light version with butternut
squash, unsalted butter, white wine, shallot, leek, curry powder, chicken
broth, cilantro
- Mussels with White Wine and Creme Fraîche with
butter, onion, shallot, bay leaf, thyme, and creme fraîche
- Moules Marinière with Cream, Garlic
and Parsley from BBC, with garlic, shallots, butter, bouquet
garni of parsley, thyme and bay leaves,
- Mussels à l'Escargot from Cynthia
Nims with butter, white wine, parsley, garlic, shallots and bread
crumbs.
- Sake-Black Pepper Mussels
from Ming Tsai; made with sake, garlic, shallots, ponzu, green papaya,
butter. and black pepper
- Marinated Mussels with olive oil, onions, garlic,
red wine vinegar, mussel liquid, thyme, bay leaf, paprika, lemon rind,
salt
- Steamed Mussels from C. Graham Hurlburt;
with butter, shallots, onions, carrot, celery, bay leaves, thyme, black
pepper, white wine, cayenne
- Marinated Mussels with Sour Cream from C.
Graham Hurlburt; with olive oil, onions, garlic, white vinegar, mussel
liquid, carrot, allspice, peppercorns, tarragon, basil, bay leaf, cayenne,
salt, lettuce, sour cream
- Mussels with Curry Yogurt by Mark Gottwald
with onion, Madras curry powder, dry white wine, whole-milk yogurt,
and honey
- Mussels Saffron Stew by Monica Bhide;
with red onion, ginger, garlic, curry leaves, green Serrano chiles,
teaspoon ground turmeric, coriander powder, chicken broth, heavy cream,
and saffron
Mussels Cascais with white wine,
onions, garlic, olive oil, parsley, and tomato
- Hamburg Mussels Soup - Hamburger Muschelsuppe
with butter, leek, celery, carrot, parsley, bay leaves, juniper berries,
clove, Riesling or dry white wine, egg yolks, creme fraiche, lemon juice
- Mussels Midia Palaki Turkish version
with lemon, carrot, potato, celery root, tomatoes and garlic, and parsley
- Blue Moon Mussels with Blue Moon
ale, bacon
- Nutty Mussels from Cooking Light;
with
- Marlborough Hazelnut Mussels with
Saffron Sauce from Cooking Light; with
- Mussels with IPA and Thai Red Curry and
Lime with butter, cilantro, coconut oil, curry, curry paste, garlic,
ginger, herb, herbal, herbs, lime juice, lime zest, Maldon sea salt,
mussels, red curry paste, red onions, sea salt, sesame oil, tomatoes,
and India Pale Ale beer
- Elizabeth David's Moules Marinière
with celery; dry white wine; parsley
- Linguine con Cozze di Nonno from Jamie's Italy by Jamie Oliver by Jamie Oliver;
with garlic, dried chilli, anchovy, cherry tomatoes
- Pineapple curry of
mussels (Geng sapparrot hoi malaeng puu) from Curry Cuisine
Thai with palm sugar; fish sauce; tamarind pulp; coconut milk; pineapple;
mussels; kaffir lime leaves; long red chiles; dried red chiles; bird's
eye chiles; galangal; kaffir limes; cilantro roots; red shallots; shrimp
paste; whole coconuts
Steamed Mussels in Coconut
Herb Broth from Big Bowl by Bruce Cost; with galangal, lemongrass,
serrano chile, kaffir lime leaf, chicken broth, fish sauce, sugar, coconut
milk, Thai basil, cilantro, lime, black pepper
- Moules à la crème Normande
with hard cider and creme fraiche
- Moules Fromage Bleu from Teddy
Folkman; made with dry white wine, shallot, applewood-smoked bacon,
lemon, Danish blue cheese, and spinach
- Mussels with Blue
Cheese from Gordon Gates, owner of Greens Island Camp in Penobscot
Bay, Maine; made with dry white wine, shallot, garlic, cream, blue cheese,
and tomato
- Mussels with Green Curry and Coconut
Milk from Gordon Gates, owner of Greens Island Camp in Penobscot
Bay, Maine; made with dry white wine, garlic, green curry, and oconut
milk.
- Mussels Cataplana from Gordon
Gates, owner of Greens Island Camp in Penobscot Bay, Maine; Portuguese
version made with dry white wine, clams, red onion, garlic, chorizo
sausage, and tomato
- Moules au Riz à la Basquaise
from Elizabeth David; made with stock, long-grained Patna rice, sweet
pepper, chorizo sausage and prawns.
- Moules a la Cannelle from Norway;
with cinammon; garlic, thyme, white wine, butter, parsley, and orange
zest
- Baked Tahong (Green Mussels from the Phillipines)
with green onions, garlic, butter and cheese
- Curried Mussels en Papillote
with red onion, grated coconut, tamarind paste, red chilies and coriander
seeds
-
Moules Brule-doigts a la Charentaise
simply cooked in a hot cast iron black frying pan then sprinkled with
black pepper
- Mussels With Sorrel Sauce from James
Peterson"s Fish and Shellfish
- Linguine with Mussels, Garlic, and Fennel
On Top of Spaghetti by Johanne Killeen and George Germon
- Moules "Frites" (Mussels with
Polenta "Fries") with cornmeal, onions, chopped garlic.
white wine. diced tomatoes
- Mussels Congolaise made with red onion,
garlic, coconut milk, roma tomatoes, chipotle puree. lemon and lime
juice. fennel seed, coriander seed, black pepper corns. cumin seed,
and fresh cilantro
- Chayote and Bean Thread Vermicelli with
Mussel Coconut Bisque Sauce with onions, garlic, tomato paste, smoked
paprika, white wine, chayote, and bean thread vermicelli noodles
- Mussels in Cognac Cream Sauce with
mirepoix of carrots, celery and onions, Cognac and cream
- Mussel Soup with Basil Pesto
with basil leaves, garlic, parsley, cumin seeds, tomato, tomato puree,
thyme and vegetable stock
- Soupe aux Moules from Brittany
with white wine, russet potatoes, shallots, garlic, leek, fresh sorrel
or spinach leaves, lettuce, parsley, chervil, tomato paste and croutons
- Mussel Pizza from
New York Times with garlic, tomato, parsley, and peperoncino
Spicy Spanish Mussels inspired
by Bar Pilar in Valencia, by Martha Rose Schulman from New York
Times with garlic, onion, tomato, parsley, saffron, white wine,
peperoncino, hazelnuts, and almonds
- Valencian-Style Mussels (Clochinas
Valencianas) inspired by Bar Pilar in Valencia, from Saveur
magazine; with lemon juice, bay leaf and Spanish paprika
- Curry-Laced Moules à la Marinière
with Fresh Peas with garlic, white wine, parsley, curry powder,
thyme, bay leaf and peas.
- Mussel Salsa from The
Great Salsa Book by Mark Miller, with garlic, white wine, bay leaves,
potatoes, leeks, limes, parsley
- Leek and Mussel Chowder from
Tender: Volume I: A Cook and His Vegetable Patch 2009 "Leek
and Mussel Chowder" by Nigel Slater Page 331; with leeks, bacon, cream,
vermouth, Bay Leaves, thyme and parsley
- Garlicky Mussels in a Rich Lemon,
Fresh Herb, Butter Sauce with lemon, garlic, tarragon, bay leaf,
thyme
- Authentic Bouillabaisse of Mme.
Lulu Peyraud, Bandol, France from Lulu's Provençal Table
by Richard Olney; with anglerfish; medium fish fillets e.g. striped
bass, sea bass, snapper; fennel; saffron; garlic; tomatoes; whole fish;
blue crabs; leeks; celery; carrots; breadcrumbs; ground cayenne pepper;
potatoes; mussels bread
- Potato, Leek and Mussel Soup from Chef Martin
Shanahan of County Cork, Ireland; with onions, leeks, potatoes and sour
cream
- Linguine with Butternut Squash, Spinach, and
Mussels from Bon Appetit October 2009 by Molly Stevens;
with butternut squash, white wine, garlic, spinach, clam juice
- Preserved Lemon and Goat Cheese Mussels from
Chef David Ashwell of Brasserie Beck in Northwest Washington DC; with
preserved lemons, vermouth, garlic, shallots, fennel, Pernod, goat cheese,
heavy cream, mixed herbs, such as tarragon, chervil and parsley
-
Creamy Lentil Soup with Mussels
from Food and Wine with butter, shallots, clam juice, dry white
wine, green lentils, thyme, and chives
- Lee's Linguine with Zucchini, Spinach,
and Mussels with white wine, onions, red pepper, garlic, pepper
flakes, zucchini, and baby spinach, on linguine
- 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
- Mussels and Lentils with wine,
onion, peppercorns, garlic and parsley and Le Puy green lentils; from
Aukland, New Zealand
- Curried Mussel Soup with Red
Lentils and Yogurt from Fish & Shellfish: The Definitive Cook's
Companion by James Peterson Page 131; with cilantro, curry powder,
dry white wine, mussels, red lentils, thyme and yogurt
- Mussels with Quinoa and Olives from Dr.
Gourmet; with butter, onion, cherry tomatoes, black olives, quinoa,
black pepper, and marjoram
- Chilli and Lemongrass Mussels with Quinoa
with garlic, spring onions, white wine, anchovy fillets, quinoa, coriander
stems, long red plus birdseye chilis, lemongrass, fresh ginger, and
fresh Italian parsley and coriander
- Steamed Pecan Blueberry Mussels
from Chef Michael Duffin in Chatham-Kent, Ontario, Canada; with sweet
onion, pecans, blueberries, cream, white wine and PEI mussels.
- Mussels with Strawberries and
Serrano Peppers from Marla Adams of Babette's Café in Atlanta,
Georgia;
- Sautéed Mussels with Basil
from Elephant Walk Cookbook Page 172; with birdseye chili,
garlic, red bell pepper, scallions and basil
-
Vodka Cranberry Chile Cream Mussels
from Flavours Magazine with sweet red bell pepper, sweet yellow
pepper, green bell pepper, red onion, garlic, vodka, whipping cream,
sambal oelek, and dried cranberries
- Steamed Mussels with Orange, Fennel,
and Garlic from Gourmet July 1996; with garlic paste, shallots,
fennel, shallots, navel orange, white wine, chicken broth and parsley
- Mussels with Saffron and
Citrus by Mourad Lahlou, author of New Moroccan; with Riesling,
oranges, pink grapefruit, saffron, lemon zest, pea tendrils, garlic,
saffron, black oil-cured olives, and heavy cream.
- Cold Mussels with Fruit Salsa from
Los Angeles chef Lance Corralez with lemon, onion, celery, carrots,
bay leaf, and fruit salsa with strawberries, green onions, red onions,
Serrano Chile, peach, Roma tomatoes, lime and Sambal Chile Paste
- Highland Mussels (Scotland) from Jamie
Oliver; with leek, celery, cream, smoked haddock, and whisky.
- Mussels in a Cream and White Wine Sauce. (Scotland) from Heather Reid; with onion, garlic, cream, parsley, and white wine.
- Mussels and Shrimp Marinière with shrimp, carrot, fennel, shallots, tomato, tarragon, white wine, and cream
- Steamed Mussels with White Wine, Tarragon, Shallots, Butter, and Grilled French Bread from Bobby Flay with garlic, tarragon, white wine, and cream
- Granville Moore's Grilled Blue Cheese Mussels from Washington DC Chef Teddy Folkman; with applewood-smoked bacon, shallots, white wine, spinach, and creamy blue cheese
Mussel Laksa with red curry paste, coconut milk, lime, cilantro, and rice noodles; from Chef Lindsay Cameron Wilson; includes link to video
- Mussel Soup by Mark Bittman, with shallots, white wine, leeks, garlic, butter, saffron, cayenne, lemon juice, cream, basil, and chervil.
- Basque Mussels from Lowland Group, with shallots, white wine, leeks, garlic, butter, saffron, cayenne, lemon juice, cream, basil, and chervil.
- Herbed Hefeweizen Mussels with olive oil, garlic, white pepper, parsley, chives, lemon zest, and Hefeweizen beer
- Mussels with Fennel, Lemon, and Belgian Ale with butter, yellow onion, lemon, fennel and light Belgian-style ale (such as Duvel)
- Steamed Mussels with olive oil, onion, fennel, white pepper, parsley, lemon juice, and white wine
- Mussel Salad with Green Beans with butter, shallots, white wine, tomato, vinaigrette, English cucumber, and parsley
- Shellfish with Chickpeas and Green Beans from Cucina Italiana; with olive oil, mussels, Little Neck clams, chickpeas, and sea salt
- Thai Clambake with Mussels and Little Necks with mussels, little neck quahogs, ginger, lime leaves, Thai chilies, lemongrass, smoked sausage, clam broth, sake, coconut milk, hoison sauce, cilantro leaves, Thai basil, mint leaves, and scallions
- Mussels Diablo from The Barcelona Cookbook: A Celebration of Food, Wine, and Life by Sasa Mahr-Batuz and Andy Pforzheimer; with olive oil, canned tomatoes, mussels, parsley, hot red pepper flakes
- Island Blue Mussels and Sweet Potato Chowder with Spicy Butter Swirls, from The Inn at Bay Fortune on Prince Edward Island, Canada; with onion, garlic, carrots, sweet potatoes, milk, molasses, Tabasco, allspice, ground cloves, bay leaf, corriander seed, fennel seed, heavy cream and butter
- Sweet Potato Curry with Mussels with onions, garlic, curry leaves, garam masala, black mustard seeds, smoked paprika, turmeric, fresh tomatoes, tomato paste, sweet potatoes, vegetable broth, and yogurt
- Dijon Mussel Soup from Simply Mussels by Muséum des Sciences Naturelles, Brussels; with onion, garlic, fennel, butter, mustard, fish stock, creme fraiche
- Creamy Spiced Mussels from BBC Good Food magazine November 2005; with white wine, shallots, butter, flour, curry paste, crème fraîche, and parsley
- Mouclade from Seafood Odyssey by Rick Stein; with white wine, cognac, saffron, onions, butter, flour, garlic, curry powder, crème fraîche, and parsley
- Fennel-Steamed Mussels Provençal from Mark Bittman; with garlic, fennel, fennel seeds Pernod, tomatoes, and fresh tarragon.
- Mussels South of Two Borders with chorizo, green chiles, onion, cumin, cilantro, and dark beer
Belgian Steamed Mussels from Everybody
Eats Well in Belgium (p 87) by Ruth Van Waerebeek;
with butter, shallots, carrot, celery, bay leaves, thyme, black pepper,
white wine, parsley
Mussels
Steamed in Their Own Juices NEEDSJPG
from Everybody Eats Well (p 88) in Belgium by Ruth Van Waerebeek;
- Mussels with Snail Butter NEEDSJPG
from Everybody Eats Well in Belgium (p 89) by Ruth Van Waerebeek;
- Sautéed Mussels NEEDSJPG
from Everybody Eats Well in Belgium (p 90) by Ruth Van Waerebeek;
- Mussels Grilled en Brochette NEEDSJPG
from Everybody Eats Well in Belgium (p 91) by Ruth Van Waerebeek;
with eggs, bread crumb, thyme or savory, parsley, black pepper, unsalted
butter
- Mussels with a Dijon Vinaigrette NEEDSJPG
from Everybody Eats Well in Belgium (p 94) by Ruth Van Waerebeek;
- Gratin of Mussels on a Bed of Spinach NEEDSJPG
from Everybody Eats Well in Belgium (p 95) by Ruth Van Waerebeek;,
with spinach
- Cream of Squash Soup with Mussels NEEDSJPG
from Everybody Eats Well in Belgium (p 79) by Ruth Van Waerebeek,
with butternut squash, unsalted butter, white wine, heavy cream, shallot,
bay leaf, thyme, parsley, chervil and chives
-
Marinated Mussels with Sour Cream from The
Mussel Cookbook by Sarah Hurlburt, Page 53
- Singapore Pupus from The Mussel Cookbook
by Sarah Hurlburt, Page 59; with green onions, watert chestnuts, pimento,
soy sauce, ground ginger, egg, sherry, and bread crumbs
- Batter-fried Tidbits from The Mussel
Cookbook by Sarah Hurlburt, Page 60
- Stuffed Mushrooms from The Mussel Cookbook
by Sarah Hurlburt, Page 62
- Creamed Mussels from The Mussel Cookbook
by Sarah Hurlburt, Page 102
- Mussel Creole from The
Mussel Cookbook by Sarah Hurlburt, Page 106
- Mussels Newburg from The Mussel Cookbook
by Sarah Hurlburt, Page 153
- Steamed Mussels by C. Graham Hurlburt
- Marinated Mussels with Sour Cream by C. Graham
Hurlburt
Moules Marinière from la
Moule Collection en français; with white wine,
butter, shallots, parsley, and black pepper
- Moules Farcies from la Moule Collection
en français; with white wine, butter, shallots, parsley, and
black pepper
- Mouclade Charentaise from la Moule Collection
en français; with white wine, butter, shallots, garlic, parsley,
bread crumbs, and black pepper
- Moules à la Hongroise from la Moule
Collection en français; with white wine
- Moules sauce poulette from la Moule Collection
en français; with white wine
- Nage de Moules au Curry et Lait de Coco
from la Moule Collection en français; with coconut milk
- Soupe de Moules from la Moule Collection
en français; with white wine
- Brochettes de Moules from la Moule Collection
en français; with white wine
- Moules Farcies à la Bordelaise from
la Moule Collection en français; with white wine
- Moules Dié:ppoise from la Moule Collection
en français; with Muscadet
- Moule à la Cancalaise from la Moule
Collection en français; with Muscadet
- Moules à la Marinière
Julia Child's recipe, as served at La
Souvigne in Limousin, France
- Mouclade Charentaise as served at La Souvigne in Limousin, France
- Mussel Salad With Citrus Fruit - Salade De Moules Aux Agrumes, Façon Maïté as served at La Souvigne in Limousin, France
-

Mussels with Zucchini and Basil
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Mussels with Zucchini and Basil
- Mussels win Zucchini Basil Broth
- Moon's
Mussels from Provincetown Portuguese Cookbook with butter,
Portuguese white wine, garlic, oregano, basil, lemon, parsley, and fresh
spinach.
- Mussels with
Spinach (Moules aux Epinards) from Languedoc; from A Mediterranean
Feast by Clifford A. Wright.
- Sake-Steamed Mussels with Ginger,
Miso and Spinach
- Mussels with Mustard Seeds and
Shallots The Curry Bible: Exotic and Fragrant Curries from Around
the World by Mridula Baljekar with mustard seeds, garlic, shallots,
chiles, curry leaves, coconut cream,
- Clams and Mussels Steamed in Beer from Real Beer and Good Eats by Bruce Aidells; with garlic, onion, bay leaf, pepper flakes, parsley, thyme, lemon juice, llittle neck clams, mussels, and lager beer
- Mussels in Ginger Stout Broth with ginger, shallots, butter, garlic and Guiness
- Tomato Basil Mussels Served over Pasta from Discover Mussels; with tomato, green onions, garlic, balsamic vinegar, tabasco, white wine, dried basil, and PEI mussels.
- Thai Shrimp, Scallop, and Mussel Curry with shrimp, scallops, mussels, green curry paste, coconut milk, bok choy, chili sauce, fish sauce, scallions, basil and cilantro
Mussel and Bacon Soup from Meal
Master Archives with bacon, onion, celery, fish stock, tomato and basil
- Mussel and Corn Chowder from Meal
Master Archives
- Mussel and Saffron Soup from Meal
Master Archives
- Mussel and Tomato Soup from Meal
Master Archives
- Mussel Fricassee from Meal Master
Archives
- Mussel Marinière with Spinach
Fettucine from Meal Master Archives
- Mussel Salad with Fennel from Meal
Master Archives
- Mussel Seviche from Meal Master
Archives
- Mussel Stew with Pineau Des Charentes
from Meal Master Archives
- Mussels a la King from Meal Master
Archives
- Mussels a la Plancha from Meal Master
Archives
- Mussels a la Portuguese from Meal
Master Archives
- Mussels
alla Marinara from Meal Master Archives
- Mussels Dijon from Meal Master Archives
- Mussels Etienne from Meal Master
Archives
- Mussels Fricassee with Leeks, Saffron
and Mustard from Meal Master Archives
- Mussels in Black Bean Sauce from
Meal Master Archives
- Mussels in Corn Chowder (Washington)
from Meal Master Archives
- Mussels in Garlic butter from Meal
Master Archives
- Mussels in Saffron Sauce from Meal
Master Archives
- Mussels in Spicy Garlic Sauce from
Meal Master Archives
- Mussels in Wine from Meal Master
Archives
- Mussels
Marinara with Mushrooms from Meal Master Archives
- Mussels Marinière with New Zealand
"Green-lipped" Mussels from Meal Master Archives
- Mussels Mariniere (Mf) from Meal
Master Archives
- Mussels on the Half Shell with Pesto
from Meal Master Archives; made with white wine, white wine vinegar,
garlic and pesto; served cold
- Mussels Oregano from Meal Master
Archives
- Mussels over Peppery Pasta from
Meal Master Archives
- Mussels Steamed in Garlic and Wine
from Meal Master Archives
- Mussels Steamed with White Wine and
Curry Leaves from Meal Master Archives
- Mussels with Garlic Butter from
Meal Master Archives
- Mussels with Ham, Peppers, and Tomatoes
from Meal Master Archives
- Mussels with Saffron and Tomatoes over
Pasta from Meal Master Archives
- Mussels with Saffron-Tomato Mayonnaise
from Meal Master Archives;with white wine, shallots, mayonnaise and
saffron
- Mussels
Marine Style from Meal Master Archives
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