Steamed Clams or Mussels
1 bell pepper-stemmed- seeded n diced
1 bunch parsley -remove stems
1 T. Worcestershire sauce
¼ c. Sherry Wine
1 onion diced
2 c. butter
¼ c. peeled whole garlic cloves
Put all ingredients except butter in food processor ñ blend tillchopped fine. Add butter -blend till totally mixed together. Add whole peeled garlic ñ blended in till mixed but you can still see finely chopped pieces
~Note if making a lot double or triple recipe use hot butteredcrusty bread to soak up the broth....yum
or
This is really good so enjoy n savor the moment of these.
Mussels with Lemon Butter Sauce
4 c. mussels
2 T. extra virgin olive oil
2 T. yellow onion onion
2 T. garlic chopped
2 T. Pernod is French licorice flavored liqueur
1 to 2 T. basil chopped fresh
juice of 1/2 lemon
3/4 cup lemon butter sauce SEE Below
Soak mussels in cold water several minutes- scrub with a stiff brush-remove beards~ little tuft of fibers protruding from shells~- use sharp knife or by pulling on it with a damp cloth. Rinse mussels again in cold water.
Heat olive oil in large skillet-add mussels. Cover with lid- until shells begin to open-close to 2 minutes.
Remove top- add onion - garlic- toss. Cover pan again cook 1 minute.
Remove top -add Pernod- basil- lemon juice -lemon butter sauce. Return to flame 30-45 seconds with top off skillet. Discard any mussels that did not open. Serve in a deep bowl.
Makes 2 servings
Lemon Butter Sauce
2 tablespoons clarified butter (you'll need about 1/2 stick butter; directions follow)
2 T. onion finely chopped
2 T. garlic cloves finely chopped
6 T fresh lemon juice or your liking start slow
2 T dry white wine
kosher salt
white pepper
2 T cold butter
Clarify butter- melt 1/2 stick butter over low heat. When melted,-remove from heat- set aside several minutes -allow milk solids to settle to bottom. Skim clear clarified butter from top- discard sediment. Canbe done ahead.
Sauce
Heat clarified butter-add onion - garlic,- saute until transparent. Add lemon juice - white wine- season to taste with salt - pepper. Simmer 2 to 3 minutes to reduce liquid. Remove from heat - swirl in cold butter until sauce is smooth n mulsified.
Hj's Steamed Clams or Mussels
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Hj's Steamed Clams or Mussels
A mistake is sometimes a great creation
- Hj
- Bandolero
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Re: Steamed Clams And Mussels
Here is another Mussel recipe
Spinach Fettuccini With Mussels Creamed
48 fresh mussels
1 garlic clove
1 cup dry white wine
1 pound spinach fettuccini
2 tablespoons butter
1/3 cup olive oil
1/4 cup fresh lemon juice
3 Roma tomatoes
Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.
Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve
Or this easy oneBasil Parsley Creamed Wine for Mussels
Butter- garlic-onion in skillet sauté adding little white wine cook to reduce some liquid about 10 minutes - add mussels to cooked drain in colander- reserving the liquid - set mussels in dish . Return liquid to skillet add heavy whipping cream with 2 T. each of basil ñ parsley fresh chopped.
Spinach Fettuccini With Mussels Creamed
48 fresh mussels
1 garlic clove
1 cup dry white wine
1 pound spinach fettuccini
2 tablespoons butter
1/3 cup olive oil
1/4 cup fresh lemon juice
3 Roma tomatoes
Blanch, peel, seed and chop tomatoes. Wash and cover mussels with water. Let stand for 3 to 4 hours, changing the water several times. Drain and put in a large, covered saucepan. Add garlic pieces and wine. Cover pan and steam mussels over low heat until the shells open. Discard any unopened ones. Remove mussels from shells, reserving juice. Discard shells.
Cook pasta until it is al dente. Drain and return to the saucepan. Add butter, olive oil, lemon juice and juice from steamed mussels. Add half of the mussels and half of fresh tomatoes, and toss pasta well. Empty mixture of pasta and sauce into a large bowl. Arrange remaining mussels and tomato pieces on top of pasta and serve
Or this easy oneBasil Parsley Creamed Wine for Mussels
Butter- garlic-onion in skillet sauté adding little white wine cook to reduce some liquid about 10 minutes - add mussels to cooked drain in colander- reserving the liquid - set mussels in dish . Return liquid to skillet add heavy whipping cream with 2 T. each of basil ñ parsley fresh chopped.
A mistake is sometimes a great creation
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