Best Broiled Mussels Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

BROILED MUSSELS WITH GARLICKY HERB BUTTER



Broiled Mussels With Garlicky Herb Butter image

Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.

Provided by Melissa Clark

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 8

1/2 cup parsley leaves
2 large garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 tablespoons unsalted butter, softened
1/4 cup plus 1 1/2 tablespoons Pernod or pastis
2 pounds mussels, scrubbed
1/3 cup bread crumbs

Steps:

  • In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
  • In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
  • Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams

MOULES POULETTE (BROILED MUSSELS WITH MUSHROOMS, LEMON, AND CREAM)



Moules Poulette (Broiled Mussels with Mushrooms, Lemon, and Cream) image

This savory dish of gratineed mussels on the half shell is based on a classic French recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups dry white wine
2 pounds large mussels, scrubbed, debearded
2 tablespoons unsalted butter
1 tablespoon all-purpose flour
1 cup thinly sliced mushrooms, such as shiitake or oyster (3 ounces)
1/2 cup heavy cream
Juice of 1 lemon, (about 2 tablespoons)
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1/2 cup grated Gruyere cheese (1 ounce)

Steps:

  • Bring wine to a simmer in a large skillet over high heat. Add mussels, and cook, stirring frequently, until the mussels have opened, up to about 5 minutes. Transfer mussels as they open to a bowl to cool. Strain cooking liquid through a fine mesh strainer into a measuring cup, reserving 1 cup liquid and discarding any grit.
  • Discard any mussels that did not open or that have broken shells. Open each mussel, discarding the empty half shell. Loosen each mussel from shell, and arrange mussels on an oven-proof platter or rimmed baking sheet. Cover with plastic wrap; refrigerate while making sauce.
  • Mash 1 tablespoon butter with flour until smooth; set aside. Melt remaining tablespoon butter in a small saucepan over medium heat. Add mushrooms, and cook until tender, about 4 minutes. Add reserved mussel liquid, and bring to a boil. Whisk in the butter-and-flour mixture. Whisk in the cream, lemon juice, salt, and pepper. Simmer until reduced by two-thirds and thickened. Remove pan from heat, and keep warm.
  • Heat broiler. Position rack 3 to 4 inches from heat. Remove mussels from refrigerator, and spoon sauce over each one until well coated. Sprinkle with grated cheese, and place under broiler until golden brown, 3 to 4 minutes. Serve immediately.

BROILED GARLIC MUSSELS (MOULES GRATIEES )



Broiled Garlic Mussels (Moules Gratiees ) image

When we lived in France, I lived mussels. Since moving back to the states, good ones are hard to find, but this recipe comes close! For Zaar World Tour 8

Provided by pammyowl

Categories     Mussels

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

3 1/2 lbs fresh live mussels
1/2 cup dry white wine
4 tablespoons butter
2 shallots, finely chopped
2 garlic cloves, crushed
6 tablespoons dried white breadcrumbs
2 tablespoons chopped herbs, parsley, thyme, oregano, basil, whatever you like, really
2 tablespoons fresh grated parmesan cheese
salt & freshly ground black pepper

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.

Nutrition Facts : Calories 513.3, Fat 21.5, SaturatedFat 9.5, Cholesterol 144.1, Sodium 1328.5, Carbohydrate 22.5, Fiber 0.3, Sugar 0.7, Protein 49.5

BROILED MUSSELS WITH GARLIC AND WHITE WINE



BROILED MUSSELS WITH GARLIC AND WHITE WINE image

Categories     Shellfish     Appetizer     Broil

Yield 4 people

Number Of Ingredients 9

1lb fresh mussels
2Tbsp butter
¼cup white wine
4 cloves garlic chopped
1 shallot chopped
1/2 lemon
2 Tbsp chopped fresh Italian Parsley
sea salt
Ground pepper

Steps:

  • Thoroughly wash mussels and rinse with cold water. Remove beards. Carefully shuck mussels and place meat in one half shell. Place in shallow baking dish. Melt butter in pan. Add garlic and shallots and sautee approx 2 min. Add wine and continue until shallots are tender. Add chopped parsley and lemon juice, stir and remove from heat. Spoon garlic mixture over mussels. Salt and pepper to taste. Broil until garlic becomes crisp and mussels reach internal temp of 150°.

BROILED MUSSELS



Broiled Mussels image

Provided by Food Network

Number Of Ingredients 7

4 pints mussels
6 tablespoons white bread crumbs
4 tablespoons chopped parsley
2 garlic cloves, finely chopped
2 tablespoons chopped fresh chives
2/3 cup olive oil
salt and freshly ground pepper

Steps:

  • Wash and scrape the mussels thoroughly under cold running water and remove the beards. Put the mussels in a pan, without any water, and heat until the shells open. (Any that remain unopened must be discarded.) Discard the empty shells, and loosen the mussels from the other shells. Arrange the mussels, in the bottom shell halves, in a cooking tray. Mix together the bread crumbs, parsley, garlic, chives, olive oil, salt and pepper. Spoon the mixture over each mussel and leave for about half an hour before cooking.
  • Put the mussels under a preheated broiler for just a few minutes to brown the crumb mixture and form a crust over the mussels. Try not to overcook.

BROILED MUSSELS



Broiled Mussels image

Makes a great appetizer. Fast and easy to do. I like to serve them in a platter with a bed of lettuce on the platter, and the mussels on top.

Provided by Mia 3

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1/2 zucchini (grated)
1/2 carrot (grated)
1/2 leek (grated)
1 teaspoon ginger (grated, or lemon grind)
3 -4 tablespoons white wine
1 1/2 tablespoons butter
1/2 teaspoon salt (or to taste)
1/4 teaspoon chili pepper flakes (or to taste)
1 kg mussels
6 slices emmenthaler cheese

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.

BROILED MUSSELS WITH HERB BUTTER



Broiled Mussels With Herb Butter image

Make and share this Broiled Mussels With Herb Butter recipe from Food.com.

Provided by English_Rose

Categories     Mussels

Time 35m

Yield 4 serving(s)

Number Of Ingredients 7

4 1/2 lbs fresh mussels, scrubbed clean
1 cup dry white wine
2 garlic cloves
6 parsley sprigs, chopped
6 basil leaves, chopped (optional)
2 ounces butter, softened
2 tablespoons parmesan cheese, grated

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.

Nutrition Facts : Calories 602.9, Fat 23.7, SaturatedFat 9.9, Cholesterol 175.6, Sodium 1583.4, Carbohydrate 21.1, Fiber 0.1, Sugar 0.6, Protein 62

Related Topics