Seafood Mussel Recipe...mussels do more than grow pearls...



A seafood mussel recipe from here is bound to fit the bill when you're looking for a new twist.

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 Mussels

2 Tblsp olive oil
1/2 cup thinly sliced shallots (about 2)
1 1/2 cup dry white wine
3 pounds mussels, scrubbed
2/3 cup heavy cream

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 Mussels

1 1/2 pounds mussels, scrubbed
2 tsp freshly ground pepper
Olive oil
Lemon wedges

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 Dressing

1/2 cup plus 3 Tbsp olive oil
1/2 cup thinly sliced shallots, plus 1 Tbsp finely chopped
1/2 cup dry white wine
3 pounds mussels, scrubbed
1 tsp mustard
3 Tbsp wine vinegar
Coarse salt and freshly ground pepper
3 Tbsp finely chopped fresh parsley, plus leaves for garnish

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.



Return to Pearl Button page after trying a yummy seafood mussel recipe.

Search here.

Google
 
Web www.karipearls.com

Enter your E-mail Address
Enter your First Name (optional)
Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you KariPearls Newsletter.


Kari


Civil Rights for the UNBORN!

Buy
Basra - Persian Gulf

Quahog Pearl
Quahog

Conch Pearl Extreme Fire
Conch

Natural Abalone Pearl Pendant
Abalone

USA freshwater pearls
Natural USA


Antique


Saltwater


African


Blue Mussel


Clam


Melo


Pen


Blister

Enter your E-mail Address
Enter your First Name (optional)
Then

Don't worry — your e-mail address is totally secure.
I promise to use it only to send you KariPearls Newsletter.