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Seafood Mussel Recipe...mussels do more than grow pearls...
Because of the many Asian buffets springing up around the USA and world, we're all developing a greater appetite for mussels. I often take home the shells..they are so lovely. This is a food often overlooked, but mussels can usually be purchased fresh in a larger local grocery store. Here's the first seafood mussel recipe:
Creamed Mussels2 Tblsp olive oil Heat oil in a large pot over meduim heat. Add shallots, cook, stirring, until translucent, about 3 minutes. Add wine, bring to boil. Add musssels, cover and cook, stirring once, until mussels open, about 3 minutes. Remove mussels with a slotted spoon. Transfer to a bowl, cover. Strain cooking liquid, discard solids. Return liquid to pot bring to a boil. Add cream, reduce to a simmer, cook until slightly thickened, about 3 mintues. Divide mussels among 4 bowls. Add sauce, serve. Second seafood mussel recipe: Peppered Mussels1 1/2 pounds mussels, scrubbed Put mussels and 1/4 cup water in a large skillet. Season with 1 tsp pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. Transfer mussels to a serving bowl. Season with remaining tsp pepper and drizzle with oil. Serve immediately with lemon wedges. Third seafood mussel recipe: Mussels in Parsley Dressing1/2 cup plus 3 Tbsp olive oil Heat 2 Tbsp oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine, bring to a boil Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. Remove mussels with a slotted spoon; discard cooking liquid. chill mussels in a bowl in the refrigerator, about 1 hour. Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 Tbsp oil in a slow, steady steamer, whisking until emulsified. Whisk in parsley. Dressing can be stored in the refrigerator up to 3 days. Toss chilled mussels with 1/2 cup dressing. If desired, serve on the half shell. Garnish with parsley. Drizzle with more dressing, if desired.
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