Mussel Recipes

Kirk Said:

We Answered:

BENGALI STYLE MUSSELS:

Serves 4.

Ingredients

2 lbs live mussels
2 cups water (or any good quality stock)
1 can of coconut milk
1 small onion, finely diced
2 large garlic cloves, finely minced
1 inch piece of fresh ginger, peeled and finely minced
1 tsp paanch phoran
2 tbsp mustard seed oil (or vegetable or canola)
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
salt to taste
freshly chopped cilantro leaves for garnish

METHOD:

Thoroughly wash and scrub the mussels and discard any beards that remain attached to the shells. Also, discard any mussels that are open and fail to close shut when lightly tapped. Drain well and set aside until needed.

In a large wok on medium heat, add the mustard seed oil and then carefully add the paanch phoron spices. After the splattering has subsided, add the onion. Stir fry until lightly browned and then add the ginger and garlic. Stir fry for an additional 2-3 minutes and add the turmeric, ground cumin, ground coriander and salt. Add the water and the coconut milk. Stir well to combine and bring to a gentle boil.

Add the cleaned mussels, reduce the heat, cover and steam for 6-8 minutes by which time all the mussels should have fully opened. If any mussels have failed to open, discard them. Garnish with freshly chopped cilantro leaves and serve.

Edward Said:

Type of wine to use in mussel recipes?

We Answered:

I would use a white, very light. Go with a Pinot Grigio or a Savignon Blanc. If no other choices are available you can use a Chardonnay, but it will be very present in the dish.

Bernice Said:

Does anyone have any good Indian recipes for clams or mussels?

We Answered:

This one is my personal fav:

Indian Mussels Goa-Style
A delicious shellfish recipe from Goa, using spices and fresh coconut.

Ingredients
2 1/4 lbs. mussels
4 Tbl. veg. oil
1 tsp. cumin seeds
1 medium onion
6 cloves garlic
1 1/4 inch piece fresh ginger root
2 fresh hot chili peppers
1 tsp. turmeric
2 cups freshly grated coconut
1 tsp. salt

Method
Heat the oil and let the cumin seeds begin to spatter before adding
the finely chopped onion. Cook until it is soft. Grind the garlic and ginger
to a paste with a little water. Add the paste to the onion and, after a
few minutes, stir in the seeded and chopped chilies and turmeric. Add the
coconut, salt and about 10 fl. ozs. water. Simmer for about 5 minutes,
then add the scrubbed mussels, still in their shells. Mix well and simmer
for another 5 minutes or so, when all the shells should be open.

Jimmie Said:

Best oyster recipes? Best Mussels recipes?

We Answered:

Stuffed Mussels
I saw this recipe on one of the shows on the food network. My husband loves mussels so I decided to try them. They were wonderful! Even people that aren't crazy about mussels love them like this. Definitely a winner!!
4 lbs mussels
1/2 cup dry white wine
1/4 lb prosciutto
3 ounces plain breadcrumbs
5 tablespoons chopped fresh parsley
4-5 cloves garlic, crushed
1/2 cup olive oil
salt and pepper
Garnish
lemon wedges
6-8 servings
35 minutes 30 mins

1. Clean mussels thoroughly.
2. Discard any that do not close.
3. Put them in a sauce pan with white wine, and cool over high heat until the mussels open.
4. Throw out any that do not open.
5. Place the mussels in their half shells onto a baking sheet.
6. Chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels.
7. Mix all together.
8. Put some of the mixture on each mussel in the pan.
9. Add a little olive oil to each mussel.
10. Place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) Serve with lemon wedges.

Scalloped Oysters
This recipe comes from Atlanta Cooknotes cookbook. It is an easy dish to prepare, and may be prepared ahead.
1 pint oysters, drained
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon grated onions
1/2 cup cracker crumbs or breadcrumbs
4 tablespoons butter
1/2 cup heavy cream
6 servings

1. Preheat oven to 350ÂºF.
2. Place half of the oysters in a well-greased two quart casserole.
3. Top with half of each of the remaining ingredients, except cream.
4. Repeat layers.
5. Pour cream over all and bake for 30 minutes.

Myrtle Said:

I need a Mussel Recipe cooking for the man!?

We Answered:

Mussels Steamed in Wine

Moules mariniÃ¨res, or mussels in white wine, is a common waterfront dish in France from the coast of Normandy to St. Tropez. They are often served with French fries, a combination called moules-frites. Raised on the dish, locals disdain using forks to loosen the mussels from the shells. Instead, they employ a still-hinged pair of shells as both tongs and eating utensil. Be careful to not overcook the mussels, or they will be tough rather than tender and succulent. Recommended wine pairing: Sauvignon Blanc or Sauvignon Blanc-Semillon blend.
Ingredients:

* 2 1/2 lb. mussels
* 1 Tbs. unsalted butter
* 1 Tbs. extra-virgin olive oil
* 1/2 yellow onion, chopped
* 1 cup dry white wine or red wine
* 1 tsp. fresh thyme leaves
* 3 garlic cloves, finely chopped

Directions:

To clean and debeard the mussels, first scrub the shells with a stiff-bristled brush under cold running water. Using a small knife or scissors, cut off the beard, the fibrous tuft at the edge of the shell.

To make the broth, in a large soup pot over medium-high heat, melt the butter with the olive oil. When the butter foams, add the onion and sautÃ© until translucent, 2 to 3 minutes. Add the mussels, discarding any that fail to close to the touch. Add the wine, thyme and garlic. Reduce the heat to low, cover and cook just until the mussels open, 10 to 12 minutes.

Ladle the mussels along with some broth into individual bowls, discarding any mussels that failed to open. Serve immediately. Serves 4.

Mussel Recipes

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