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:

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:

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:

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.

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