We Answered:Mussels make a wonderful broth when cooked, usually you want to do something relatively simple like saute 1-2 cloves garlic in a TBSP of olive oil, then add 1 cup white wine for each pound of mussels. Bring to a simmer, add the mussels, cover a steam until open. One finish is add parsley and a little tarragon right at the end. Another is to add chopped tomato and garlic. But leeks and shallots, mustards, saffron, fennel, pernod and other flavorings can be used. Just don't over do the additional flavors because you can overwhelm the broth.
To serve the mussels with the other items you have mentioned, I might remove the mussels and keep them warm while I poach seasoned salmon and shrimp in the mussel broth (if the salmon isn't too thick or the shrimp to large) and just wilt the spinach for a minute. Then move the spinach, fish and mussels to large flat bowls, beat 1-2 tablespoons of cold butter into the broth and adjust seasoning before pouring over the waiting seafood. Serve with good crusty bread.
Sounds good to me.
Peter Said:Recipes to cook fresh mussels without using white wine?
We Answered:My favorite recipe for mussels uses Thai red curry paste and coconut milk. Toss in a little soy sauce, green onions, a tiny bit of sugar, and it's the most delicious!
Phillip Said:any body got any easy recipes for mussels using fish stock?
We Answered:I'm sorry, I don't but my husband is a gourmet cook and he uses oyster sauce on a lot of different foods and it makes everything taste wonderful! Try it!
Everett Said:Good recipes for salmon & mussels?
We Answered:HONEY-DIJON SALMON AND ASPARAGUS:
1-1/2 teaspoons cornstarch
2-1/4 teaspoons butter, melted
1 teaspoon Worcestershire sauce
2 Tablespoons honey
1 Tablespoon Dijon mustard
Dash white pepper
2 salmon fillets (4 ounces each)
1/4 cup chopped walnuts
1/2 pound fresh asparagus, trimmed
In a small bowl, combine cornstarch, butter and Worcestershire sauce until smooth. Stir in the honey, mustard and pepper.
Place each salmon fillet on a double thickness of heavy-duty foil (about 18 in. x 12 in.). Drizzle with honey mixture and sprinkle with walnuts. Place asparagus around salmon. Fold foil around salmon and seal tightly. Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Yield: 2 servings
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34 Recipes from recipegoldmine.com for MUSSELS
Yvonne Said:What are some easy recipes for mussels?
We Answered:STEAMED MUSSELS IN SPICY GARLIC SAUCE
2 dozen mussels (Maine are preferable)
1/2 c. cornmeal
1 tbsp. olive oil
1 tbsp. crushed garlic
1 tbsp. Tabasco
1/4 c. white wine (water can be substituted)
Pinch crushed red pepper
Pinch salt (if necessary)
1 tbsp. chopped cilantro
1. Remove string-like beard from mussel by pulling and cleaning outside shell if necessary discard any that will not stay closed.
2. Place in large pot and completely cover with water.
3. Stir in cornmeal and place in refrigerator for 1 to 2 hours. (This will purge most sand from inside.)
4. Drain and rinse off mussels.
5. In a large saucepan heat oil, garlic and Tabasco until light brown.
6. Toss mussels in and stir until coated.
7. Pour wine (or water) in pot add red pepper and cover.
8. Bring to boil and stir occasionally until all shells open. (Some may not, but can be forced.) 9. Taste sauce and add season if necessary.
10. Remove mussels to large bowl, add cilantro to sauce and pour over top. Serve with bread or over pasta.
Javier Said:Do you have any recipes for pasta with unshelled mussels?
We Answered:Shrimp, squid, mussels, and clams are simmered in a garlic tomato sauce and served over linguine for an Italian seafood feast.
Prep Time: 30 minutes
Cook Time: 1 hours
1/2 pound small shrimp, unshelled
1 pound very small squid (calamari), cleaned and cut into 1/2-inch rings
1 pound mussels, unshelled
1 pound small clams (littlenecks), unshelled
2 cups cold water
2 large cloves garlic, peeled
3/4 cup olive oil
2 pounds canned tomatoes, preferably imported Italian, undrained
Salt and freshly ground black pepper
1/2 cup dry white wine
1 pound dried perciatelli pasta, preferably imported Italian
20 large sprigs Italian parsley, leaves only
Place shrimp, squid, mussels, and clams in 4 different bowls of cold water with a little coarse salt added to each, and soak for 30 minutes.
Drain the shrimp and rinse under cold running water, then shell them. Place the shrimp in a small bowl; put the shells in a small saucepan. Pour the cups cold water over shells, place saucepan over medium heat, and simmer for 30 minutes. Strain the broth (it should yield about 1 cup), discard the shells, and set aside until needed.
Coarsely chop the garlic on a board. Place a small saucepan with 1/4 cup of the olive oil over medium heat. When the oil is warm, add the garlic, saute for 2 minutes, then add the tomatoes and wine. Simmer for 30 minutes, seasoning to taste with salt and pepper. Pass the contents of the saucepan through a food mill, using the disc with smallest holes, into a flameproof casserole. Set casserole over low heat to reduce liquid for 15 minutes.
Meanwhile, drain the squid and rinse under cold running water. Place another medium-sized saucepan with 1/4 cup of oil over low heat. When the oil is warm, add the squid and saute for 5 minutes. Season with salt and pepper, and keep adding the shrimp broth until the squid is tender, for 10 to 20 minutes, depending on the size of the squid.
Bring a large pot of cold water to a boil and add coarse salt to taste. Once the squid are cooked, add the pasta to the boiling water and cook for 8 to 11 minutes depending on the brand: that is, 1 minute less than for normal al dente. As the pasta cooks, drain the mussels and clams, scrub them under cold water, then place in a large skillet with the remaining 1/4 cup of olive oil. Place over high heat, cover, and cook for 10 minutes, by which time they should be opened. (Discard any that remain unopened.)
Add the shrimp to the pan with the squid and cook for 3 minutes. When the pasta is ready, drain it, transfer to the skillet with the mussels and clams, add the tomato sauce with the shrimp and squid, then mix very well and let cook for 1 minute more to all the pasta to absorb some of the sauce. Transfer to a warmed serving platter, sprinkle the whole parsley leaves over, and serve.
4 to 6 servings