mussels

Make and share this Party Paella recipe from Food.com.

Party Paella

chicken breasts

chorizo sausage, sliced

shrimp, shelled & deveined

olive oil

chicken broth

white wine

saffron

onion, chopped

garlic cloves, chopped

paprika

peas

(4 ounce) jar pimientos

arborio rice

In skillet add 1 tbsp oil, saut&eacute; chorizo until fat is rendered, remove.

Add more oil, add chicken brown on both sides, remove.

Add oil, onions, garlic, saut&eacute; until softened, add rice, stir to coat.

Add wine, stir, add broth and spices, bring to boil, stirring.

Let liquid reduce slightly, add peas, pimentos; stir.

Add shrimp and mussels, stir, heat 10 minutes more until all liquid is absorbed.

In our Zaar World Tour 5 visit to Spain, this was the one dish that could not be passed over.  We bought saffron threads and arborio rice especially for this, and made an evening project of it. It did not disappoint.  We halved the recipe simply because we didn't have a big enough skillet, and ended up finishing it in a deep-dish pizza pan, which worked well.  We also used bay scallops in place of mussels and Amontillado sherry in place of white wine, both of which worked fine.  A little extra liquid was needed for the second oven session, to fully moisten the rice; we used more chicken broth and another splash of sherry.  Rich and indulgent, well worth the work, completely enjoyed, hope there are leftovers and don't bet on it.

Show off your kitchen skills with quick and gorgeous Thai red curry mussels. Serve with a side of bread for dipping.

Thai Red Curry Mussels

butter

tomatoes,

garlic, pressed

ginger, grated

lite coconut milk (14 oz.)

thai red curry paste

fresh cilantro, chopped

mussels,

Thai basil leaves

Thai fish sauce

lime juice

bread

Melt the butter in a large wok over medium heat.

Add the tomatoes, garlic and ginger and saute for about 2 minutes.

Pour in the coconut milk and red curry paste. Add in half the cilantro. Stir to combine.

Add the mussels. Cover the wok and continue to cook until the mussels open. This should take about 5 minutes.

Add the basil leaves, fish sauce and lime juice. Cook for another minute.

Serve in a large bowl with a side of french bread for dipping. Sprinkle the remaining cilantro on top.

OMG I can smell that broth simmering! I'm not a big shellfish person either except when it comes to mussels. A little intimidated by the cleaning process, but I will give them a try!

This was WONDERFUL!  It was aromatic with spectacular flavours! We used soy substitute instead of  fish sauce as my husband is on a low sodium diet. It worked well.

These were delicious! Also very easy to make. Lots of extra sauce (even after bread dipping), so I'd say there's space to increase the amount of mussels should your heart desire.
This recipe is a keeper! Thank you!

Mussels are cheap, delicious and relatively fun to eat: saline, mild and plump little bites. They are also extremely easy to cook, especially if they’ve been farmed (most mussels you find in markets have been). Just give them a good rinse, and they are ready to go. Here the treatment heads in the general direction of Thailand, offering a sauce of coconut milk, lemongrass, garlic and chiles that perfectly frames the sweetness of the meat.

Spicy Coconut Mussels With Lemongrass

coconut oil

shallot, finely chopped

garlic cloves, finely chopped

lemongrass,

coconut milk

lemon

lemon juice,

Asian fish sauce,

whole cilantro leaves

croissants,

Heat the oil in the bottom of a large pot until hot. Add the shallot, garlic, lemongrass and chile. Cook over medium heat until soft, about 3 minutes. Add the coconut milk and mussels. Cover with a tight-fitting lid and cook until the mussels have opened, 5 to 7 minutes (discard any mussels that remained closed). Remove from heat, and use a slotted spoon to transfer the mussels to a large bowl, leaving the liquid in the pot. Stir the lemon zest and juice, fish sauce and cilantro into the pot. Taste and add more fish sauce and/or lemon juice if needed (fish sauce provides the salt).

As the mussels cook, heat the broiler. Place the croissants, cut side up, on a small baking sheet. Run under the broiler until just golden. Put the mussels in two wide, shallow bowls. Ladle the broth over them and serve with the croissants.

Fresh Mussels in a flavourful, Thai seasoned broth make a super quick and delicious meal with rice or noodles, or a perfect starter.

Mussels Thai Style

vegetable stock (low sodium

tbsp Thai red curry paste

tbsp ginger (minced)

garlic

tbsp fish sauce

coconut sugar

blue mussels

limes

cilantro (chopped)

In a large saucepan over medium heat, combine stock, curry paste, ginger, garlic, fish sauce, and sugar. Bring to a boil.

Add mussels to the pot, cover, and cook until mussels are open, about 5 minutes.

Remove from heat, sprinkle with cilantro and serve with lime wedges

Make and share this Mussels in White Wine and Garlic recipe from Food.com.

Mussels in White Wine and Garlic

dry white wine

shallots,

salt

herbs (such as flat-leaf parsley,chervil,or basil,chopped)

butter,

Rinse and scrub mussels under cold water.

Using your fingers or paring knife, remove beards (strings that hang from the mussel shells), and discard.

In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt.

Add mussels, cover, and increase heat to high.

Cook until all mussels are open, about 5 minutes.

Divide mussels and broth among four bowls.

I don&#039;t care how many rapturous reviews you have for this recipe: the broth tastes terrible cooked this way. There are many recipes for mussels on the internet and they all agree that you should saute the shallots and garlic in butter (or olive oil) before adding the white wine etc. Otherwise you are simply boiling them and they turn out bitter. Addition of cream might help but why do it this way? It is interesting the number of reviewers who say they loved the recipe and yet they changed it substantially. Apparently boiled onions can substitute for boiled shallots. I never usually write reviews but in this case I would like to save people from this recipe.

This straightforward method of cooking mussels or clams produces an excellent dinner in 30 minutes. You can build in extra flavors by varying the aromatic vegetables, the liquid and the last-minute stir-ins. All you need is some bread or simply cooked rice, grain or potatoes to sop up the broth.

Simple Steamed Clams Or Mussels

shallot

white wine, beer (ale is nice) or water

clams

parsley leaves

Lemon wedges

Simple Steamed Clams or Mussels

Put the oil in a saucepan large enough to hold all the clams or mussels over medium heat. When hot, add the shallot and cook, stirring occasionally, until it begins to soften, 5 minutes.

Add the liquid along with the clams or mussels, turn the heat up to high, and cover the pot. Cook, shaking the pot occasionally, until they all (or nearly all) open, about 10 minutes. Turn off the heat.

Scoop the mussels into a serving bowl. Remove as many shallots as you can with a slotted spoon and scatter them on top. Pour or ladle off the accumulated liquid, leaving any sediment in the bottom of the pan, and pour it over the mussels. Garnish with parsley and serve with the lemon wedges.

Here's what you need: unsalted butter, extra virgin olive oil, large carrots, leek, large yellow onion, red bell pepper, small fennel bulb, green bell pepper, celeries, garlic, garlic, salt, freshly cracked pepper, tomato paste, dried basil, dried oregano, dried thyme, cayenne, dry white wine, fish stock, crushed italian tomato, bay leaves, sea scallop, shrimp, squid, halibut fillet, manila clam, mussel, sourdough bread, fresh parsley

Cioppino (Seafood Tomato Stew) Recipe by Tasty

unsalted butter, divided

extra virgin olive oil, divided

carrots, peeled, trimmed, and minced

leek, white part only, trimmed, cleaned, and minced

yellow onion, minced

red bell pepper, cored, seeded, and minced

fennel bulb, trimmed, and minced

green bell pepper, cored, seeded, and minced

celeries, minced

garlic,

garlic, crushed

salt,

pepper,

tomato paste

basil

oregano

thyme

cayenne

dry white wine, divided

fish stock

oz italian

bay leaves

sea scallop

shrimp,

½ lb squid, sliced

halibut fillet,

½ lb manila clam, scrubbed

½ lb mussel, scrubbed

sourdough bread, grilled,

parsley, chopped,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

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In a large pot over medium heat, melt together 2 tablespoons of butter and 2 tablespoons of olive oil. Add the carrot, leek, onion, red bell pepper, fennel, green bell pepper, celery, and garlic. Season with salt and pepper. Stir and cook until the vegetables are softened, about 15 minutes.

Scoop half of the matignon (sautéed minced vegetables) from the pan and set aside. Stir the tomato paste, basil, oregano, thyme, and cayenne into the remaining vegetables and cook until the tomato paste starts to brown, about 10 minutes.

Next, add half of the white wine to deglaze the pan, stirring to loosen any bits stuck to the bottom of the pot.

Add the fish stock, crushed tomatoes, and bay leaves. Stir together, bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season all of the seafood with salt and pepper.

Add the scallops to the pan and sear the first side until golden brown, 3 minutes. Flip and sear on the other side for another 3 minutes. Remove from the pan and set aside. Wipe out the pan if needed.

Add more olive oil as needed, then add the shrimp to the pan and cook for 3 minutes on one side. Flip  and cook on the other side for 3 minutes more. Set aside.

Add more olive oil and the squid to the hot pan and sauté until cooked, 5 minutes.

Add more olive oil and the halibut to the hot pan, along with the crushed garlic and remaining 2 tablespoons of butter. Sear the halibut on one side, then flip and cook on the other side for 3 minutes. Baste the fish with the melted garlic butter as the second side cooks. Remove from the pan and set aside.

Add the clams and mussels to the pan, pour in the remaining cup of white white, then cover the pot and steam for 5 minutes, until the shellfish pop open. Remove the pan from the heat.

Transfer all of the cooked seafood, along with the leftover shellfish steaming liquid and reserved matignon, to the simmering stew; or plate the seafood and reserved matignon artfully in wide bowls and pour the hot stew over the top.

Serve with grilled sourdough bread and garnish with parsley.

https://vid.tasty.co/output/96826/landscape_480/1527875140

An easy version of cioppino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish.

Easy Cioppino Recipe

extra virgin olive oil,

medium shallot, thinly sliced (about 1/4 cup)

salt and black pepper

red chili flakes

garlic, minced (about 2 teaspoons)

red wine

cockles

fish

parsley

lemon,

Country bread, toasted and rubbed with extra-virgin olive oil,

Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallot with a pinch of salt and stir until softened, about 2 minutes. Add the garlic, chili flakes, and oregano, and cook until the garlic is fragrant, about 30 seconds. 

Add the tomatoes and stir until the tomatoes soften and begin to break down. Crush with a wooden spoon or potato masher. Add the red wine and adjust the heat to bring to a simmer and cook until the sauce begins to thicken, about 8 to 10 minutes. Add the seafood, cover, and cook until the cockles or mussels have opened (discard any that don't open within a reasonable time after the rest have opened), and stirring so that the fish breaks up. Season to taste with salt and pepper.

Divide between serving bowls, top with the parsley, drizzle with olive oil, and serve with a lemon wedge and a slice of bread. 

This simplified version of the popular Spanish rice and seafood dish will leave you scraping your bowl clean. Because of cast iron’s high heat retention, a delicious crusty layer of rice will develop on the bottom, and serving the dish straight from the pan makes for a beautiful centerpiece at the dinner table. You and your guests won’t be able to resist scooping for seconds.

Cast Iron Paella Recipe by Tasty

chicken stock

saffron thread

kosher salt, divided

black pepper

½ cups chorizo, thinly sliced

yellow onion, finely chopped

½ oz diced tomato, 1 can, drained

peas,

½ lemon, juiced

Add the chicken stock to a microwave-safe liquid measuring cup and microwave on high power for 3 minutes, until hot. Stir in the saffron threads and set aside.

On a cutting board, pat the shrimp dry with paper towels. Season with 1 teaspoon of salt and the pepper on both sides and set aside.

Heat the olive oil in a 12-inch (30 cm) cast-iron skillet over medium-high heat until it begins to shimmer. Add the chorizo and cook, stirring, until browned in spots, 3 minutes. Add the onion and cook until softened, about 3 minutes. Add the garlic and paprika and cook, stirring, until aromatic, about 30 seconds. Add the rice and stir until lightly toasted, 1 minute.

Add the tomatoes and reserved chicken stock and stir to combine. Reduce the heat to low and cover the pan with a lid. Cook without stirring until the rice is al dente, 15 minutes.

Remove the lid and arrange the shrimp, mussels, and peas on top of the rice. Cover and increase the heat to medium-high. Cook until the shrimp are opaque and the mussels are open, 5 minutes. Discard any mussels that do not open.

Remove the lid and pour the lemon juice over the paella. Sprinkle with the remaining teaspoon of salt and the parsley and serve.

https://vid.tasty.co/output/132240/landscape_480/1557438538

Mussels with white wine, garlic, parsley and cream

4.5 lbs fresh mussels (Metric 2 kg)

double cream (Metric 300 grams)

shallots

cheap cooking white wine

butter (Metric 50 grams)

bouquet garni

Seasoning

Finely chop the garlic, parsley, and shallots and lay out with all of the other ingredients.

Run all of the mussels under cold water.

Check each mussel and debeard as appropriate.

Discard all dead mussels.

Add the oil and butter to a large saucepan and gently melt. Next, add the garlic and shallots and sweat for a couple of minutes.

Add the white wine and reduce for 2 minutes.

Now add the mussels and seasoning and stir. Place the lid on the saucepan and steam the mussels for 3-4 minutes or until the mussels are open.

Next, add the cream and parsley and stir into the mussels. Heat through for one minute and serve immediately with crusty bread.

Try a decent white burgundy as a pair to the mussels and you will be in heaven! Yum!!

Cook yourself a restaurant-style moules marinière in six simple steps – a splash of white wine, cider or beer gives an extra kick.

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