MUSSELS WITH WHITE WINE AND LEEK
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large heavy-bottomed pan over medium heat. Add in the leeks and celery, and cook, stirring occasionally, for 6 to 7 minutes or until the vegetables are soft. Add the garlic and continue cooking, while stirring, for 1 minute more.
- Drop in the mussels and stir the ingredients together gently until combined. Add the wine and thyme sprigs, cover the pan and simmer for 6 to 7 minutes. Stir in the cream, cover and simmer for another 5 minutes or until the mussels open.
- Serve with lots of crusty bread to soak up the sauce.
MUSSELS WITH LEEKS, SAFFRON AND CREAM
Provided by Janet Fletcher
Categories Milk/Cream Shellfish Appetizer Quick & Easy Mussel Saffron Leek Bon Appétit California Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield 4 main course servings or 8 appetizer servings
Number Of Ingredients 8
Steps:
- Melt butter in heavy large deep skillet over medium-low heat. Add leeks and sauté until tender, about 8 minutes.
- Combine mussels, wine and parsley sprigs in large Dutch oven. Cover and cook over high heat until mussels open, about 6 minutes. Using tongs, transfer mussels to large bowl, discarding any that do not open. Strain mussel juices into skillet containing leeks. Add saffron and cream to skillet; boil until reduced to sauce consistency, about 2 minutes. Stir in minced parsley. Season with salt and pepper. Add mussels and any accumulated juices to skillet. Stir over medium heat until heated through, about 2 minutes. divide mussels among 4 bowls; pour sauce over.
A CHOWDER OF MUSSELS AND LEEKS
Onions have always had a slightly awkward relationship with fish. They seem particularly ungainly and rough edged alongside the white varieties or shellfish. Shallots work better, with their milder notes and less significant dose of sugar, but of all the alliums it is the leek that marries most successfully. The white of the leek has an elegance and subtlety that is unlikely to overpower any fish you put it with. In a soup or pie, it dances with the piscine ingredients where an onion would tread on their toes. Chowder is traditionally a hearty bowl of food. The one I make with mussels and bacon is a short step away from the big clam and potato numbers I have eaten in Boston, in that it is somewhat lighter and less creamy, but it is still essentially a big soup for a cool day.
Yield enough for 4
Number Of Ingredients 10
Steps:
- Thinly slice the leeks and rinse them very thoroughly. No vegetable holds its grit like a leek. Cut the bacon into short, thin strips and put them into a deep, thick-bottomed pan with the butter. Let the bacon color lightly over medium heat. Decrease the heat, add the leeks, and cover with a lid. Let them cook for twenty minutes or so, with an occasional stir, until they are soft and sweet-they should not color. Remove from the heat.
- Check the mussels and pull away any beards. Discard any mussels that are broken, open, or exceptionally heavy. Put them in a large pot, pour in the vermouth, and cover tightly with a lid. Place over high heat until the mussels have opened (a matter of minutes), then remove each mussel from its shell.
- Peel the potatoes and cut them into large dice. Put them in a saucepan with 1 3/4 cups (400ml) of the mussel cooking liquor, drained through a sieve. Add the cream, bay, thyme, and a little black pepper (no salt). Bring to a boil, then decrease the heat so that the potatoes simmer gently for about ten minutes.
- Add three-quarters of the cooked potatoes to the leeks and bacon. Put the remainder in a blender with the cream (pick out the herbs first) and blitz briefly until smooth (too long and it will turn gummy). Pour into the pan and add the mussels and parsley. Bring all to a boil and serve.
MUSSELS AND SWEET LEEKS
Make and share this Mussels and Sweet Leeks recipe from Food.com.
Provided by susie cooks
Categories < 60 Mins
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter and olive oil in a large pan.
- Saute leeks and garlic until very soft, about 5 minutes.
- Add wine and turn up heat, for about 1 minute, until alcohol smell disappears.
- Add cream and bring back to a boil.
- Add mussels.
- Cover and cook until all mussels have opened.
- Discard any mussels that remain closed.
- Serve in a large bowl with crusty bread.
- Enjoy!
Nutrition Facts : Calories 528.1, Fat 30.1, SaturatedFat 12.7, Cholesterol 135.6, Sodium 892.4, Carbohydrate 22.5, Fiber 1.4, Sugar 3, Protein 35.8
STEAMED MUSSELS WITH LEEKS, GARLIC, THYME, WHITE WINE, AND BUTTER
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
CREAMY MUSSEL STEW WITH PEAS, FENNEL AND LEMON
This complexly flavored, multitextured, slightly sweet dish of mussels is an elegant meal that can easily be doubled for a dinner party.
Provided by Melissa Clark
Categories dinner, easy, main course
Time 40m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Chop and reserve 1/4 cup fennel fronds. Peel and discard the outer layers from the bulb, then finely chop the bulb and coarsely chop the stems.
- Heat the oil in a large pot over medium-high heat. Add the chopped fennel bulb, leek and garlic cloves. Cook until the fennel and leek are golden, 5 to 7 minutes. Add the pepper flakes and cook 30 seconds. Stir in the fennel stems, wine and Pernod. Cook, stirring to scrape up any browned bits from the bottom of the pan, 2 minutes.
- Add the mussels to the pot. Cover tightly and cook until most of the mussels have opened, 5 to 7 minutes (discard any remaining closed mussels). Transfer to a large bowl and cover loosely with foil.
- Heat the broiler. Strain the liquid in the pot through a fine sieve into a small saucepan, pressing down on the solids with a spoon. Add the stock and bring to a simmer over medium heat. Stir in the peas and cook until just tender, 2 to 3 minutes. Whisk in the crème fraîche, lemon zest, salt and chopped fennel fronds. Cover to keep warm.
- Drizzle the bread with oil and place it under the broiler until just golden, about 1 minute. Place a slice of bread into each of two bowls. Mound the mussels on top of the bread, then ladle the broth over everything.
MUSSELS WITH LEEKS & SAFFRON
Combine mussels with leeks, sherry, white wine, double cream, garlic and parsley to make this Spanish-themed dish. It makes a great starter or light lunch
Provided by Diana Henry
Categories Lunch, Starter
Time 55m
Number Of Ingredients 10
Steps:
- Wash the mussels in a sink of cold water, removing any little beards and scrubbing any barnacles. Tap each one on the side of the sink - if the mussel doesn't close tightly, discard it (also discard any with broken shells). Put the mussels in a colander (in batches) and rinse really well under cold running water.
- Heat the oil in a large pan (or two pans if you don't have one big enough to fit all the mussels). Sauté the leeks for 8-10 mins until softening, then add the garlic and cook for another few mins. Add the bouquet garni, pour over the sherry and wine, sprinkle over the saffron and bring to just under the boil. Stir to help the saffron flavour the wine.
- Turn the heat down to medium-low, then add the mussels and stir. Cover the pan and allow the mussels to cook until they open (this will take about 4 mins), shaking the pan a few times. Remove the bouquet garni. Add the cream, stir and heat through. Taste for seasoning (mussels are always pretty salty, so you shouldn't need to add anything). Scatter over the parsley, then transfer the mussels to a large, warm serving dish or serve them straight from the pan.
Nutrition Facts : Calories 339 calories, Fat 20 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 1.1 milligram of sodium
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