Best Broiled Garlic Mussels Moules Gratiees Recipes

BROILED GARLIC MUSSELS (MOULES GRATIEES )

Steps:

• Scrub the mussel under cold running water. Remove beards and discard any opened ones. Put in a pan with the wine, cover and steam for 5-8 minutes.
• Strain and reserve the cooking liquid. Discard any that aren't open. Remove the top half of each mussel shell and discard.
• Preheat the broiler.
• Melt the butter in a large skillet, saute shallots until soft, add the garlic and cook an additional 1-2 minutes. Add bread crumbs and saute until lightly browned, remove from heat and stir in the herbs. Moisten with some of the reserved liquid. Season to taste with salt and pepper.
• Sprinkle the crumb mixture over the mussels ( in their half shells) and arrange on baking sheet. Top with shredded Parmesan. Broil in batches, for 1-2 minutes until the topping is crisp and golden. Keep the first batch warm while you finish the rest.
• Garnish with basil leaves and serve.

BROILED MUSSELS WITH HERB BUTTER

Steps:

• Discard any mussels that are open. Put the closed mussels into a pan, pour over the wine and bring to the boil.
• Cook until the shells have opened, discarding any that do not open. Strain the liquor through muslin.
• Crush the garlic in a mortar, add the herbs and pound. Add the butter and cheese, pound to a smooth paste.
• Discard the empty half shell from each mussel.
• Spread the remaining mussel shell with the herb butter and arrange the shells on individual ovenproof dishes. Moisten with a little of the strained liquor.
• Brown under a preheated hot broiler. Serve at once, garnished with basil or parsley.

MUSSELS AU GRATIN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrape mussels under cold running water and remove beards. Discard any mussels that do not close when tapped.
• Combine mussels, onion, wine, and pepper in a medium pot and bring to a boil over high heat. Reduce heat to medium-high and cook, shaking pot frequently, until mussels open, about 5 minutes.
• Combine bread crumbs, parsley, and garlic in a small dish. Whisk oil and lemon juice together in a second small bowl.
• Snap each mussel into 2 parts and place the shell with the meat in an oven-proof dish. Make sure no liquid remains on the shell; discard the empty shells. Spoon parsley mixture over the mussels and drizzle with the oil mixture.
• Bake mussels in the preheated oven until topping is crunchy, about 10 minutes.

MOULES FARCIES GRATINEES - FRENCH MUSSELS W/GREEN GARLIC BUTTER

Steps:

• In a large bowl, combine 4 cups water with 3 tablespoons salt and stir to dissolve the salt. Add the mussels and let stand for about 1 hour to rid the mussels of any bits of sand, then drain well. Place the mussels in a clean bowl and refrigerate, uncovered, for up to 1 day.
• Preheat the oven to 375 degrees F (190 degrees C). Arrange the mussels in a single layer in a shallow baking pan, discarding any that do not close to the touch, and add the shallots and wine. Cover the pan with aluminum foil and bake just until the shells open, about 10 minutes. Remove the mussels from the oven and let cool in the pan. Remove the mussels from the wine, discarding any that failed to open, and discard the wine (or strain through a fine-mesh sieve and reserve for adding to a fish soup or stew). Increase the oven temperature to 400 degrees F (200 degrees C).
• Meanwhile, in a food processor, process the bread pieces until they form coarse crumbs. Measure out 1 cup and set aside; reserve the remainder for another use.
• Make the green garlic butter, if using. (see recipe #299317,optional).
• Working with one mussel at a time, pull off and discard the top shell and run a small, sharp knife around the mussel meat to free it from the bottom shell. Lay the mussels, still in their bottom shells, in a single layer in the baking pan. Spoon an equal amount of the green garlic butter (recipe #299317, optional) onto each mussel and sprinkle the crumbs generously on top.
• Return the mussels to the oven and bake until the tops are sizzling, the butter is melted and fragrant, and the crumbs are crisp, about 8-10 minutes.
• Transfer to a platter and serve at once, with the lemon wedges on the side.
• Good with a crisp, chilled white wine such as Muscadet or Sancerre!
• Note: Makes six servings as an appetizer, or about three main dish servings.

BROILED MUSSELS

Steps:

• Grate zucchini, carrot and leek, and finely chop, place veggies in a skillet,with butter and let saute, add in ginger, and white wine season with salt and pepper flakes.
• Have your mussels open, keeping one part of the shell. Carefully spread the sautéed veggies on top of mussels and 1/2 slice of the cheese.
• Place in oven and broil till nice and golden.
• Serve on a platter with a few leaves of lettuce on platter just for decoration.

MUSSEL GRATIN

Steps:

• Preheat oven to 450°F.
• Toss together mussels, tomatoes, basil, crème fraîche, cheese, minced garlic, salt, and pepper in an oiled 3-quart (about 13- by 9 1/2- by 2-inch) baking dish.
• Rub 1 cut side of each bread slice with halved garlic and arrange bread, garlic side up, over mussel mixture in baking dish. Brush tops of bread with oil.
• Bake gratin in middle of oven until bread is golden brown on top, about 15 minutes.
• Serve mussels spooned over garlic toasts.

MUSSELS SAILOR STYLE (MOULES MARINIERE)

Steps:

• Place mussels in bowl and cover with cold water.
• Discard any that are open or cracked.
• Scrub under cold running water and remove beards.
• Melt butter in a large pot, stir in shallots and garlic and saute gently until soft.
• Add wine and bouquet garni.
• Bring to a boil for 2 minutes.
• Add a pinch of salt and black pepper to taste.
• Add mussels and cover pot.
• Cook over high heat until mussels open.
• Remove mussels from pot with a slotted spoon, set aside (keep warm).
• Discard any mussels that did not open.
• Boil the remaining liquid (with bouquet garni) until reduced to half, then return mussels to the pan and heat through.
• Sprinkle with parsley and stir.
• Place mussels into a warmed serving dish and pour liquid over top.
• Serve.

MOULES á L'ESCARGOT ( OVEN BAKED MUSSELS)

Steps:

• The secret: We are going to cut the mussels open raw , this is what makes the taste of this recipe. it will take a few mussels to take the hang of it but you'll manage just fine i'm sure.
• Use a sharp potato knife , take the mussel between your thumb and index and nudge it open a bit with a sliding movement ( should need some force) slip the knife in between and scrape the side of the mussel until the big tendon is cut (cut one open any way you want so you can see where the big tendon is located it's in the same place for each mussel), now you can open the mussel a bit and use the knife to make sure the meat is all on 1 side . tear off the empty side of the mussel and place the full side on a big oven dish (the metal thing in your oven) , if you can't get the mussels to stay horizontal , you can use a bit of flour and water to make a dough and put a small ball of this under each mussel , to keep it level , but this isn't surgery so about level without the dough is more than ok.
• While you do the mussels , your other half can make the herb butter . Make sure your butter is about room temperature , mix in the parsley , the garlic and the shallots. also add a pinch of salt and some pepper here. (although salt can be omitted since the mussels contain some seawater still , but i use a bit of salt). Stir the whole mixture up , and let it cool in the fridge a bit so the butter is a bit harder and easier to use later on. now go help your partner cut open the mussels :).
• Preheat your oven at 400°F.
• When all the mussels are open and face up on the tray put about half a teaspoon of your herb butter on each mussel . Gently put the tray ion the oven . cooking should take only a few minutes (keep watching it ), they are done when they've all bubbled for a minute and the onions/shallots start getting some color (they should look golden brown at a glance ).
• Take the whole tray out and place on a fireproof holder in the middle of the table , let people pick them up one by one as they eat . Don't forget to use a piece of baguette to dip in the juice thats in each muscle , that's the best part :).
• Have a nice meal, and don't forget to comment.