Best Best Darned Mussels You Ever Had Recipes

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BEST DARNED MUSSELS YOU EVER HAD



Best Darned Mussels You Ever Had image

After many attempts to perfect my own recipe , I've come up with this and I have had many people tell me that these are the best mussels they have ever had. I hope you enjoy these as much as we do.

Provided by FoodFromSicily

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 13

6 lbs fresh mussels (cleaned and debearded with open mussels discarded)
1 lb linguine
2 cups semi- sweet white wine
1 quart chicken stock (I use the kind in the paper box)
1 whole bulb of garlic
1 lemon, juice of, fresh
2 tablespoons parsley
1 tablespoon paprika
1 teaspoon fresh ground black pepper
2 teaspoons kosher salt
2 tablespoons sugar
1 cup margarine
2 tablespoons extra virgin olive oil

Steps:

  • Clean and debeard mussels and throw away any open ones.
  • In med. or 2 quart sauce pan: Chop entire bulb of garlic and saute in the margarine and olive oil. about 10 minutes on a med-low flame (do not brown).
  • Add salt and pepper, parsley and paprika to the garlic.
  • Add chicken stock and lemon juice and simmer. (15-20 minutes).
  • Add wine and sugar and simmer on a low flame, while bringing seprate pot of salted water to boil for the linguine.
  • While linguine is boiling: transfer the wine sauce to a large stock pot or lobster pot and turn on medium-high flame. Add mussels and cover.
  • When linguine is still al dente: Remove from water and drain well and add to the mussels and sauce and cover.
  • Turn heat down to a simmer, and toss every few minutes until all the mussels have opened and linguine is tender.
  • Serve with Italian bread if you like.

Nutrition Facts : Calories 1702.8, Fat 72.3, SaturatedFat 12.9, Cholesterol 197.7, Sodium 3707.9, Carbohydrate 133.5, Fiber 4.7, Sugar 13.8, Protein 103.4

BEST DARN MUSSELS YOU'LL EVER EAT - WITH PASTA



Best Darn Mussels You'll Ever Eat - With Pasta image

I found this recipe on canadiancove.com and I'm putting it here for safe keeping. It's the best I've ever used. The website says "A Regional U.S. recipe by Cathy Silvey and Richard Wood of Mercer Island, Washington. Winner of First Place in the 1993 National Mussel Recipe Contest" I doubled this recipe and used 1 large jalapeno with seeds and it turned out perfectly.

Provided by partysweets

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

1 1/3 lbs angel hair pasta
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1/2 cup onion, minced
2 teaspoons fresh rosemary, minced
1 -2 medium jalapeno pepper, de-seeded and finely chopped (use seeds if you're adventurous)
2 tablespoons fresh basil (optional)
1 cup Chardonnay wine
2 lbs mussels
1/2 cup heavy cream
1 cup swiss cheese (or montery jack)
1 tablespoon flour
salt and pepper

Steps:

  • Grate cheese and toss in a bag with flour, set aside.
  • Cook angel hair pasta. Drain, then toss with olive oil. Put pasta in large serving dish and keep warm.
  • In large pot, sauté garlic, onions, jalapenos, and rosemary with the butter for one minute.
  • Add wine and mussels. Turn heat to high and steam for 3 minutes until shells open.
  • Remove mussels with slotted spoon and arrange in shells over pasta. Keep warm.
  • To the broth in the pot, add cheese and cream, then simmer until sauce starts to thicken, stirring occasionally.
  • Remove from heat and pour over mussels and pasta.
  • Garnish, then serve with crusty French bread and salad if desired.
  • Optional: Garnish with freshly chopped oregano and grated Parmesan cheese.

Nutrition Facts : Calories 1140.3, Fat 38.5, SaturatedFat 17.6, Cholesterol 144.5, Sodium 727.8, Carbohydrate 129.5, Fiber 5.4, Sugar 6, Protein 55.4

BEST MUSSELS ON EARTH



Best Mussels on Earth image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 17

3 tablespoons olive oil
1 teaspoon red pepper flakes
1/2 pound chorizo, finely diced
1 onion, diced
1/2 bulb fennel, cored and sliced
3 tablespoons minced garlic
1 pinch saffron
1 cup white wine
1/2 cup vegetable stock
2 pounds mussels, cleaned and beard removed
1 pint cherry tomatoes, halved
2 tablespoons chopped chives
2 tablespoons chopped parsley leaves
1 lemon, juiced
1 1/2 tablespoons salt
1 tablespoon freshly ground black pepper
Crusty bread, for serving

Steps:

  • In a large soup pot over medium-high heat, add the oil. Add the red pepper flakes and chorizo. Cook for 1 to 2 minutes to release the flavors. Stir in the onions and fennel and cook until they caramelize, about additional 2 to 3 minutes. Add the garlic and saffron and allow the saffron to bloom. Stir in the wine and stock and mix well. Add the mussels and stir. Cover the pot and steam until the mussels open, about to 5 minutes. Remove the lid, then add the tomatoes, herbs, lemon juice and salt and pepper, and stir well. Ladle the mussels and broth into large serving bowl and serve with crusty bread.

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