how do you cook mussels?

Answer 1

This is my all time favorite recipe for mussels.... i cant eat them any other way now - oh so good! There are three reviews if you wish to read them and some photographs here: http://www.recipezaar.com/147394

Mussels Josephine

3 dozen fresh prince edward mussels (about 2 pounds)
4 ounces chopped yellow onions
2 ounces chopped garlic
14 ounces chopped tomatoes, juice and all (canned organic tomatoes can be substituted)
fresh basil
2 ounces sambuca romana or ouzo or Pernod
1/2 lemon, juice of
parsley, garnish


Lemon Butter Sauce (use 3/4 cup)
1/4 cup real butter
2 tablespoons minced yellow onions
2 tablespoons minced garlic
1/3 cup fresh lemon juice
2 tablespoons dry white wine
kosher salt or sea salt
white pepper, to taste
2 tablespoons cold butter



1. Coat a hot skillet with melted butter. Add the fresh Prince Edward mussels to the skillet, and cover. The steam will cook the mussels, along with the heat of the pan. It will take about 1-2 minutes to cook the mussels. You'll know when they're done when the mussels begin to open.
2. Next, add into the pan: 4 oz chopped onions, 2 oz chopped garlic, 14 oz chopped tomatoes.
3. Add 2 ounces of sambuca (licorice flavored liqour) - let the alcohol cook off, then add fresh basil, lemon juice and lemon butter sauce to the pan. Cook for 45 seconds.
4. Discard any mussels that did not open. Serve in a large bowl, topped with fresh chopped parsley.
5. Lemon Butter Sauce.
6. Melt butter over low heat;remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard the sediment.
7. Saute onion and garlic in 2 Tbls. of the clarified butter untill transparent.
8. Stir in lemon juice and white wine and season with salt and pepper.
9. Simmer 2-3 minutes to reduce liquid.
10. Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.

Answer 2

Steamed Mussels in Pale Ale Cream Broth

2 cups amber ale
1/4 cup shallots, Finely Chopped
2 teaspoons garlic, Finely Chopped
2 lbs mussels, Scrubbed and De-bearded
1/2 cup whipping cream
1 small carrot, Julienned
1 small leek, Julienned
1 small zucchini
3 tablespoons fresh parsley, Chopped
1/4 teaspoon lemon zest, Grated
2 teaspoons lemon juice
1/2 teaspoon salt
1/2 teaspoon white pepper, Freshly Ground



1. In a large saucepan over high heat, bring ale to a boil.
2. Add shallots and garlic; cook for 1 minute.
3. Add Mussels, cover and return to boil; boil for 2 minutes or until mussels open, tossing frequently.
4. Add whipping cream and return to boil.
5. Add carrot, leek, zucchini, parsley, lemon zest and juice, salt and pepper; cook for 2 minutes.
6. Makes 2 servings.
7. Note: Remove zucchini skin by cutting wide strips, about ¼ inch thick, from zucchini; julienne the strips. Save remaining zucchini for other uses – in a vegetable sauté, or a soup.



Curried Mussel Pie

PIE FILLING
1/4 bushel small mussels, scrubbed
2 lbs potatoes, cut in small dice
2 medium onions, chopped fine
2 tablespoons fresh thyme
1 tablespoon minced parsley
2 tablespoons curry powder
1 tablespoon worcestershire sauce
1 teaspoon liquid gravy browner
salt, to taste
pepper, to taste
1/4 cup water
3 tablespoons cornstarch
PASTRY
2 cups flour
1 teaspoon salt
2/3 cup cold vegetable shortening
1/4 cup ice water

FOR THE PIE FILLING:.
Steam the mussels in 3/4 cup of water and reserve the broth. Remove the mussels from their shells and keep ready.
Strain the broth of all grit (a fine strainer or cheesecloth should be used) and reheat.
Boil the onions, potatoes, thyme and parsley together in the water until the potatoes are tender.
Add the curry powder, worcestershire sauce, gravy browning, and mussels and bring to a boil.
Thicken with cornstarch mixed with cold water, added while the mixture is boiling.
If it's not thick enough, repeat with more cornstarch and water.
Allow the filling to cool before proceeding.
FOR THE PASTRY:.
Stir together the flour and the salt.
Cut the shortening into the flour until it resembles small peas.
Sprinkle with a little water and toss to moisten the dough. Work the dough as little as possible, using as few strokes as you can to get it all combined into a ball.
Flatten slightly and wrap in plastic wrap, and chill for atleast an hour or for up to 4 days in the fridge. (a month in the freezer).
Let dough soften at room temperature before rolling out.
Use the inverted pie pan or ramekin to measure the circle of dough needed.
Fill pans or ramekins, cut and fit dough to top of pie.
Bake until golden brown and bubbly within.


Grilled Mussels With Cracked Black Pepper

2 lbs fresh mussels
black pepper, in a mill (best quality)



1. Scrub the mussels, rinse in several changes of water and trim the beards, if any.
2. Heat a large skillet (cast iron is best) over high heat -- a DRY skillet.
3. When the skillet is very hot, put all of the mussels into it and shake the pan.
4. The mussels will begin to open immediately. It will sound almost like popcorn. This is the mussels opening up and releasing there juices into the hot pan.
5. Continue shaking the pan until all the mussels have opened. This should not take any more than 5 min at the most. They cook quickly and you don't want to overcook them.
6. Remove from the heat and season GENEROUSLY with black pepper.
7. Transfer the mussels in the skillet to a table or spoon the mussels into individual bowls.
8. Serve immediately.

Bon Appetit!!!

Answer 3

Throw them all into a pot or a wok with a cover. Pour in a little white wine, some garlic, a little butter or olive oil, and any other spices or veggies (I add diced tomatoes to mine) you may like. Let them steam open-shake the wok or pot every few minutes to get the liquid to coat the mussels and give them great flavor. They cook pretty quickly-they're done when the shells are open. Don't eat any who's shells have not opened. Serve them with some nice crusty bread to sop up the broth with, and enjoy!

Answer 4

white wine and onioes,, clean the mussels with a stiff brush to remove beard, cook covered for 6 minutes or unitl just opened, let sit covered 45 seconds and enjoy

Answer 5

The easiest way is to steam them in a large pot with a the lid on it in about an inch or so of liquid. The liquid can be white wine, water and butter. Steam until all/most of the shells are opened. Do not cook and eat any with cracked shells. Season to your preference.

Answer 6

Type mussel recipe into my search engine, then hit the search button. All kinds of recipes come up & I choose the one I want.

Answer 7

I cook (steam) then in white wine with some dried onions until they open and then eat them with crusty french bread (baguette) to sop up the gravy. Yummy!

Answer 8

i first wash them an then braise wit oil and lots of onions
then add chillies paste and add chopped tomatoes
make it sort of a chutney. after cooking put coriander.

Answer 9

i either steam them in corona beer or in water with balck pepper and garlic in the water but i always steam them