Beginner's Recipe on Mussels?

Question

Yeah, I just began cooking and am looking for a beginner's recipe on Mussels? Preferrably without alcohol.

Answer 1

Absolute easiest would be steamed, much like you do clams. Clean shells well and pull out the beards ( if there), put in a deep pot with a little water, lid on and steam. Serve with drawn butter. Or, steam with less water, olive oil, garlic, parsley and serve on linguini pasta. I usually do use a splash of white wine here, too.

Answer 2

Make sure your mussels are scrubbed well and cleaned. Discard any with broken shells. To a large pot add some veggie broth, (just about a cup per pound or so) a tablespoon of butter, chopped garlic and scallions, a bay leaf, and a pinch of thyme. Squeeze in a bit of lemon juice. (I do love white wine in mine, but it's not vital). Bring all but mussels to a boil and let simmer to let the flavors meld. Add mussels and put a lid on pan...steam for about 10 minutes or until all the shells are open. Discard any that don't open! Good to ladle some juice out with the mussels into a big bowl and serve with crusty bread to soak up the juice! This is also great with a can of crushed tomatoes added and simmered, before adding the mussels!
Enjoy!

Answer 3

Two 9-ounce packages fresh linguine
One 12- to 16-ounce jar roasted red peppers, drained and halved
3 tablespoons extra-virgin olive oil
1 onion, chopped
3 to 4 cloves garlic, grated or finely chopped
1/2 teaspoon crushed red pepper
1 cup dry white wine (optional)
One 14.5-ounce can crushed fire-roasted tomatoes
Black pepper
36 mussels (about 2 pounds), debearded







1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
2. While the pasta is working, using a food processor, puree the roasted peppers.
3. In a deep skillet, heat the oil, 3 turns of the pan, over medium-high heat. Add the onion, garlic and crushed red pepper and cook for 5 minutes, stirring frequently. Add the wine and reduce for about a minute, then stir in the pureed peppers and the tomatoes; season to taste with salt and black pepper. Add the mussels to the pan, cover tightly and cook until the shells open, about 5 minutes (discard any unopened mussels).
4. Divide the mussels among 4 large, shallow bowls and spoon a little sauce on top. Using tongs, transfer the cooked pasta from its water to the sauce in the skillet and toss to coat. Pile the pasta alongside the mussels.

Answer 4

1. boil 1ltre of water or enough to cover the mussels
2. add chopped garlic ( to your taste), 1 small chopped chili , 1 knob of butter,15ml of olive oil, to the boiling water
3 let simmer for 5 minutes
4. then add mussels to the pan, let them boil for 1 minute then simmer for 10 minutes
5 drain water from pan & take mussels from their shells
6. add the cooked mussels with a small amount of the water they were boiled in to some already boiled pasta, I prefer Vermacelli (in a separate pan) mix it together genty then seive the water away , place on a plate & add butter sauce (I buy mine from a supermarket)..I`ve probaly made it sound complicated but its rather easy ...enjoy.

Answer 5

Use them with linguini rather than clams if you want a pasta dish. Just make sure you get the beards off.

Answer 6

we stir fry with oyster sauce, sliced ginger, black pepper and onions. Don't use too much oil and eat with steamed rice.