Best oyster recipes? Best Mussels recipes?

Question

Please let me know not so common. My research brought not so many variations.

I'm looking for new ideas. I do not care about ranking or dogmas. I need try something different.

All answers are great, but I'm looking for something new.
There are any Van Gogh or only medieval priests around this category?

Answer 1

Stuffed Mussels
I saw this recipe on one of the shows on the food network. My husband loves mussels so I decided to try them. They were wonderful! Even people that aren't crazy about mussels love them like this. Definitely a winner!!
4 lbs mussels
1/2 cup dry white wine
1/4 lb prosciutto
3 ounces plain breadcrumbs
5 tablespoons chopped fresh parsley
4-5 cloves garlic, crushed
1/2 cup olive oil
salt and pepper
Garnish
lemon wedges
6-8 servings
35 minutes 30 mins

1. Clean mussels thoroughly.
2. Discard any that do not close.
3. Put them in a sauce pan with white wine, and cool over high heat until the mussels open.
4. Throw out any that do not open.
5. Place the mussels in their half shells onto a baking sheet.
6. Chop up the prosciutto and mix in a bowl with the bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper, and the juice from the mussels.
7. Mix all together.
8. Put some of the mixture on each mussel in the pan.
9. Add a little olive oil to each mussel.
10. Place in the oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched) Serve with lemon wedges.

Scalloped Oysters
This recipe comes from Atlanta Cooknotes cookbook. It is an easy dish to prepare, and may be prepared ahead.
1 pint oysters, drained
1/2 teaspoon pepper
1/2 teaspoon salt
1 tablespoon Worcestershire sauce
1 tablespoon grated onions
1/2 cup cracker crumbs or breadcrumbs
4 tablespoons butter
1/2 cup heavy cream
6 servings

1. Preheat oven to 350ºF.
2. Place half of the oysters in a well-greased two quart casserole.
3. Top with half of each of the remaining ingredients, except cream.
4. Repeat layers.
5. Pour cream over all and bake for 30 minutes.

Answer 2

Okay, I have tried this with both mussels and cockles and it is very nice.Feel like making it now!

Wash 2 cups of Tilda rice or any of your favourite kind and leave aside for now.

Warm some stock you have or make some using a cube kind, leave aside.

Chop an onion and crush 1-3 pieces of garlic .

Chop one tomatoe. and some parsley.

In medium pan, add a little cooking oil. Fry onion and garlic ( low- to medium heat)

Add tomatoes and parsley. leave for a minute.

Add mussels ( or cockles ) and stir. Add flavouring like oyster sauce ( a little ) or tabasco or any other you desire. Add about two glasses of stock. Add a little bit of salt ( teaspoon IF stock is salty) 2 teaspoons if not.

Leave to simmer for a few minutes to let all the flavours come out.

Warm oven ( number 4-5) .

Add rice to pan and simmer. ( medium heat ) When rice has almost dissolved all the water, put in oven for 10 minutes. Check rice by fluffing surface with a fork. if not you can always add a little bit more stock over it and put back in oven.

Put on rice platter and decorate with curled lemon slices at the sides and ends of platter. Guaranteed delicious!

Answer 3

Oysters are always best eaten raw out of the shell with a good drink.
Mussels, well I like to steam them in a covered pan with a little white wine then stir in some chopped tomatoes and garlic. Throw over a touch of parsley and way to go. Just don't cook them to long otherwise they go like rubber.
Rule of thumb is if they're open before you cook or if they're still closed after you cook them, bin them.

Answer 4

mussels - Moules Bordelaise
3 qt Mussels, cleaned
6 tb Unsalted butter (75g)
6 Shallots, chopped fine Bouquet garni (celery, bayleaf, thyme, parsley stems)
1 cup White wine (240ml)
1/2 ts Saffron threads
1 cup Heavy cream (240ml)
1 tb Fresh parsley, chopped
1 Clove garlic, mashed
Steep threads in wine for 30 minutes. Saute 6 shallots in butter until limp. Add Bouquet garni and wine. Simmer for 1 minute.

Add cleaned mussels, cover pan with tight-fitting lid, and steam mussels open, shaking pan occasionally. Check after 3 minutes.

Remove opened mussels and set in colander over a bowl to catch their juices. Discard any mussels not opened after 6 minutes.

Saute remaining shallots in butter until limp. Add mussel juice and cream and reduce to desired consistency. Add parsley and garlic, then toss mussels in sauce until well coated.

Serve in soup bowls.

Answer 5

Heres my favourite recipe for Mussels

Place your mussels in a saucepan,add a few chopped cloves of Garlic,a few chillies,some lemongrass,coriander and ginger all finely chopped,and half a bottle of white wine.steam for about 5 minutes and serve

Answer 6

The best thing with shellfish is KEEP IT SIMPLE. Don't stifle the flavours. Mussles are best cooked in a little white wine, maybe a bit of garlic, but don't smother them.

Answer 7

Grilled Oysters with Mango Pico de Gallo and Red Chili Horseradish Recipe courtesy Bobby Flay

Recipe Summary
Difficulty: Easy
Prep Time: 30 minutes
Inactive Prep Time: 30 minutes
Cook Time: 4 minutes
Yield: 4 servings

Mango Pico de Gallo:
1 ripe mango, peeled, pitted, and cut into very small dice
1/2 red onion, peeled and cut into very small dice
1 small jalapeno, cut into very small dice
1 lime, juiced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
2 tablespoons chopped fresh recao or cilantro leaves
Salt and freshly ground pepper
Red Chili Horseradish:
1/2 cup prepared horseradish, drained
1 1/2 tablespoons ancho chili powder
Salt

20 oysters, scrubbed well

Make the Mango Pico de Gallo: Mix together the mango, onion, jalapeno, lime juice, oil, honey, and recao or cilantro in a medium bowl. Season with salt and pepper, to taste, and stir to combine. Let sit at room temperature for 30 minutes before using.
Mix together the horseradish and ancho chili powder in a small bowl. Season with salt, to taste.

Heat grill to high. Dip oysters in water, as this will help them steam open on the grill. Place oysters on the grill, close the cover, and grill until all have opened, about 3 to 4 minutes. Discard any that do not open. Place a tablespoon of the Mango Pico de Gallo on top of each oyster and top that with a scant teaspoon of the Red Chili Horseradish.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

I actually like this recipe better because it contains more seafood in it! Enjoy!

Shellfish and Chorizo Paella with Saffron and Squid Ink Rice Recipe courtesy Bobby Flay

Recipe Summary
Difficulty: Medium
Prep Time: 50 minutes
Cook Time: 1 hour 10 minutes
Yield: 10 servings

4 plum tomatoes, sliced in half lengthwise
1 tablespoon honey
1/2 cup olive oil, divided
4 lobsters (1 1/2 pounds each)
1/2 pound chorizo, cut into 1/2-inch thick slices
Salt and freshly ground black pepper
8 medium shrimp, peeled and deveined
4 baby squid, cleaned
Saffron rice, recipe follows
Squid Ink Rice, recipe follows
2 cups chicken stock or clam stock
1 cup fresh peas
24 mussels, debearded and scrubbed
24 littleneck clams, scrubbed
4 tablespoons lemon aioli, recipe follows
Chopped flat-leaf parsley

Preheat oven to 375 degrees F.
Place tomatoes in a small baking dish and drizzle with the honey and 2 tablespoons of the olive oil. Season with salt and pepper and roast until soft. Set aside.

Bring a large pot of salted water to boil. Add the lobsters and cover the pot. Bring the water back to the boil, reduce the heat, and continue cooking for 12 to 15 minutes or until cooked through. Let cool and remove meat. Leave claws whole, cut body meat into large dice.

Cook the chorizo in a medium saute pan over medium-high heat until browned. Remove the chorizo to a plate lined with paper towels.

Heat 2 tablespoons of the olive oil in a large saute pan or paella pan until almost smoking. Season the shrimp with salt and pepper and saute for 1 minute. Season the squid with salt and pepper, to taste and add to the pan. Continue cooking an additional 2 to 3 minutes until just cooked through. Add both of the rices, stock, peas, tomatoes, lobsters, and chorizo and stir to combine. Place the mussels and clams in a pot with a cup of water; cover the pot and cook until the clams and mussels open. Add the clams and mussels to the rice. Fold in the parsley and lemon aioli and mix until combined, season with salt and pepper, to taste. Serve immediately.

Saffron Rice:
2 tablespoons olive oil
2 tablespoons unsalted butter
1 large Spanish onion, diced
2 cups long grain rice
Large pinch saffron
4 cups hot chicken stock
Salt and freshly ground pepper

Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Bring stock to a simmer. Add the saffron to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook to 15 to 18 minutes, remove cover and fluff with fork.

Squid Ink Rice:
2 tablespoons olive oil
1 tablespoon unsalted butter
1 medium Spanish onion, diced
2 cups long grain rice
2 tablespoons squid ink
4 cups chicken stock
Salt and freshly ground pepper

Heat the olive oil and butter in a large saucepan over medium-high heat. Add the onions and cook until soft. Add the rice and stir to coat. Add the squid ink to the simmering stock and let cook for 1 minute. Add the hot stock to the rice and let come to a boil. Reduce the heat to low, cover the pan and let cook for 15 to 18 minutes, remove cover and fluff with fork

Lemon Aioli:
4 cloves garlic, peeled
1/2 teaspoon kosher salt
2 egg yolks
1/4 cup fresh lemon juice
1 tablespoon chopped lemon zest
3/4 cup olive oil
Freshly ground white pepper

Place the garlic, salt, yolks, lemon juice, and zest in a food processor or blender and process until smooth. Slowly add the oil, drop by drop at first, until thickened. Season with white pepper, to taste. Refrigerate until ready to use.