what is the best way to cook fresh muscles?

Answer 1

Sliced shallots and onions
parsley
salt & pepper
dry white wine
flour
double or heavy cream or crème frèche
butter

In a pot, put the butter, shallots and onion, salt & pepper, the wine and a little touch of flour to thicken it just a little. Add the musles that should be covered by the liquid. Cook for about 30 minutes and before serving, add kitchen spoon of cream (depending of the quantity you're making, 4-5-6 etc spoons).

You can also use only garlic instead of the shallots and onions

Bon appétit,

Mouchie

Answer 2

The first and most important step, scrub and clean them real well. Remember to toss out any that are open beforehand (even a crack) or smell fishy.

Beer and Mussels
2 tbsps extra virgin olive oil
8 cloves garlic, crushed
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped
salt and pepper to taste
2½ dozen mussels
½ bottle dark beer ( Belgium beers are a great choice)
1 can (15 ounces) diced tomatoes
2 tbsps chopped flat-leaf parsley

Preheat a deep saucepan with a cover to medium high. Add the oil, onion and jalapeno. When the onion becomes clear, toss in the garlic. Stir, season with salt and pepper and saut for a few minutes. Add the mussels to the pan with the beer and tomatoes. Cover the pan and gently shake it to mix the ingredients together. Cook for no more than five minutes or until the mussels open. Remove them from the heat and arrange them on plates. Spoon the sauce into the shells and enjoy.

Answer 3

Easy! Place cleaned mussels in a large stock pot. Pour in some red or white wine, broth, or water to about 1/2 the height of the mussels. Toss in some herbage - rosemary, oregano, thyme and basil are all nice. Add some chopped onion and/or garlic.
Cover pan & heat to a boil. Simmer at a low boil for about 5 minutes, or until the mussels have opened.
Make sure you save the pan juice - serve it all in big bowls with crusty bread on the side! A bottle of wine is always nice, too!

Answer 4

I find i like musssels like this:
get a large pan and pour in some water and bring to the boil. Get some garlic, shallots, parsley and a lil splash of red wine. then when there all open shell them a serve with a nic garlic dressing on a nice grean leaf salad. Then if you keep the water used for cooking them and put it through a sieve a few times you have an amazing fish stock. Hope that helps.

Answer 5

Mussels..

Ok first you need to wash and clean them. Remove any weed or barnacles . If the shells dont close in this process discard them.
In a frying pan sweat a little onion. Throw in the mussels and a splash of white wine and put a lid on. you do not want to over cook. they are ready as soon as the shells open. If any do not open discard them and do not eat.
you can serve llike this with bread or rice, or add a splash of cream!
Enjoy!

Answer 6

If you mean mussels, it's very simple. Put them in a saucepan with just a couple of inches of water at the bottom & bring to the boil, shaking frequently. By the time it has boiled they should have opened & are best eaten straight away.

NB. Discard any that are still closed. They were probably dead & toxic.

Answer 7

I chuck mine in a pot with water, sea salt and ice cubes for an hour to freshen them up first.
Then scrub and beard them and discard any open ones that don't shut when you tap their shells. The sauce is up to you- try diced shallots, garlic,sauted in olive oil, adding vermouth, white wine or even ricard to give it a tang. Shove in the mussels at high temp for a few minutes, until they open (discard any that stay closed!). you can then take out the mussels, strain the liquor and add double cream to thicken the sauce.Pour over and sprinkle with parsley. Goes well with crusty bread like ciabatta!

Answer 8

I hope you mean Mussels... like the clam thingies. Best way is to take some water, take a pinch of salt, add some chopped garlic (actually a lot of garlic), and throw them babies in there. Wait until the start opening up, and make sure to throw away any that dont, or your as* will pay the price... literally. Once cooked, fork them out and use a garlic+butter sauce for dipping and enjoy!

Answer 9

Mouchie got it, great sauce, just don't use all the wine keep at least half for drinking with meal. Oh! and don't forget the crusty bloomer or french stick with plenty of butter.

Answer 10

I've made them before in a butter white wine sauce with garlic. After the sauce is made, toss in the mussels and slap a lid on it. Steam them until they open. Toss the ones that didn't open. A squeeze of lemon is good in that sauce too.