Best Mussels With White Wine Bobby Flay Recipes

STEAMED MUSSELS WITH WHITE WINE, TARRAGON, SHALLOTS, BUTTER, AND GRILLED FRENCH BREAD

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open.
• Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread.
• Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown.

STEAMED MUSSELS WITH CRUSTY BREAD

Steps:

• Heat the oil in a large high-sided Dutch oven over medium heat until it begins to shimmer. Sweat the shallots and garlic by cooking for about 30 seconds. Add the mussels and wine; stir to combine.
• Cover and cook, shaking the pot occasionally, until some of the mussels start to open, about 2 minutes. Sprinkle with the parsley and red chile flakes. Add the butter, cover and cook until all the mussels have opened and the flavors have infused, 1 to 2 more minutes.
• Transfer the mussels to a large serving dish, discarding any that didn't open. Ladle the broth over the mussels and serve with chunks of the torn baguette.

MUSSELS WITH WHITE WINE, BOBBY FLAY RECIPE

Steps:

• Heat grill to high. Sprinkle garlic with a pinch of salt and, with the flat side of a large knife, mash and smear the garlic to a coarse paste. Heat the oil in a stockpot on the grates of the grill, add the shallots and garlic and cook until shallots soften. Add the wine, bring to a boil and stir in the mussels. Cover the pot and cook the mussels until all of them have opened, about 6 to 8 minutes, discard any that do not open. Remove the mussels with a slotted spoon to a large bowl. Bring the cooking liquid to a simmer and whisk in the butter. Season with salt and pepper, to taste, and stir in the tarragon. Pour the mixture over the mussels and serve immediately with grilled bread. Brush cut side of baguette with oil, season with salt and pepper and grill, cut side down until lightly golden brown. Rated: 4 stars out of 530 Reviews All About� Mussel

STEAMED MUSSELS

Steps:

• Heat the oil in a Dutch oven over medium heat. Sweat the shallots until translucent and without any color, 1 to 2 minutes, and then add the garlic and cook 1 minute longer. Pour in the wine and bring to a simmer before adding the mussels. Cover tightly with a lid and steam until the mussels open, 3 to 4 minutes. Remove the mussels from the pot to avoid over-cooking, and discard any that do not open. Serve alongside the cooking liquid.

BOBBY FLAY'S CIOPPINO

Steps:

• Heat 2 tablespoons of the oil in a large Dutch oven over medium-high heat. Add the onion and cook until soft, about 3 minutes. Add the garlic and red pepper flakes, and cook until fragrant, 1 minute. Add the wine and cook until reduced by half. Add the fish stock, drained tomatoes, bay leaf, and thyme sprigs. Season with salt and pepper. Bring to a boil and cook, stirring occasionally, until slightly thickened, about 15 minutes.
• While the broth is cooking, heat 2 tablespoons of the oil in large sauté pan over high heat. Season the bass on both sides with salt and pepper, and cook until golden brown, about 2 minutes per side. Remove to a plate.
• Add the remaining 2 tablespoons oil to the same pan. Season the shrimp and sauté until light golden brown, about 1 minute per side. Remove to the plate with the bass.
• Add the clams and mussels to the thickened broth and cook until they open (discarding any that do not), about 3 minutes. Add the bass and shrimp, and cook just to heat through, about 1 minute. Stir in the parsley and tarragon, and season with the honey, hot sauce, and salt and pepper to taste. Remove the bay leaf.
• To serve, place a crouton in each of 4 to 6 bowls, ladle some of the cioppino on top, and top with the remaining croutons. Garnish with parsley leaves, if desired.
• Preheat a grill pan over medium-high heat, or preheat your broiler.
• Combine the butter and anchovies in a food processor, and process until smooth. Season with salt and pepper, and scrape into a bowl.
• Brush one side of the bread with olive oil, and season with salt and pepper. Grill, oil side down (or broil, oil side up), until light golden brown. Turn over and continue grilling until light golden brown on both sides.
• Remove the bread to a platter, and spread some of the butter mixture on the seasoned side. Cut each slice in half crosswise, to make 16 croutons.

BOBBY FLAY'S MOULES FRITES (MUSSELS AND FRIES) FROM THROWDOWN

Steps:

• For the mussels:.
• Directions.
• Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half.
• Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
• Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.
• For the French Fries:.
• Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water.
• Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels.
• Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.
• For the Aioli:.
• Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving.
• Serve the fries with the aioli alongside the mussels.