Best Penn Cove Mussels With Smoked Salmon And Creammmgood Recipes

Spicy Southwest Penn Cove Mussels image

Provided by Food Network

Time 28m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons chopped garlic
1/4 cup olive oil
1 cup dry white wine or beer
1/2 lime, juiced
4 pounds mussels
1/2 cup chopped scallions
1/4 cup chopped parsley
1 tablespoon red chile flakes
1/2 cup chopped plum tomatoes
2 tablespoons chopped fresh cilantro

Steps:

Saute the garlic in olive oil, over medium heat, until lightly toasted. Add the wine (or beer), lime juice, mussels, scallions, parsley, and chile flakes. Turn the heat up to high, and steam for about 5 minutes, or until the mussels are open. Stir in the chopped tomatoes and cilantro and serve. Spoon the mussels into bowls and ladle the sauce over them. Discard any mussels that do not open.

Penn Cove Mussels in Lemon Cream image

Yield Serves 2 as a first course

Number Of Ingredients 11

2 tablespoons unsalted butter, softened
3 tablespoons minced garlic
1 tablespoon minced shallot
2 1/2 tablespoons finely chopped fresh parsley leaves
2 teaspoons fresh lemon juice
2 medium tomatoes
1/2 lemon
1 1/2 pounds Penn Cove or other cultivated mussels (about 30)
1/2 cup dry white wine
3/4 cup heavy cream
Garnish: diced seeded tomato and finely chopped fresh parsley leaves

Steps:

In a bowl stir together butter, 1 tablespoon garlic, shallot, ‚ tablespoon parsley, lemon juice, and salt and pepper to taste. Seed tomatoes and cut into 1/4-inch dice. Cut lemon into 4 wedges. Scrub mussels and remove beards.
In a 4-quart heavy saucepan melt herb butter over moderate heat. Add lemon wedges and remaining garlic and cook, stirring, 30 seconds. Add mussels and cook, stirring, 1 minute. Add wine, cream, and salt and pepper to taste and simmer, covered, until mussels are opened, about 5 minutes. Discard any unopened mussels. Stir in tomato and remaining parsley.
Divide mixture between 2 soup plates and garnish with tomato and parsley. Serve mussels immediately.