mussels recipe

Mussels in Lemon Garlic-Butter Sauce makes the perfect appetizer before the main dinner dish and is an elegant dish for entertaining

Mussels In lemon Garlic-Butter Sauce

TB Butter

Onion, small, finely chopped

t Fresh Garlic, crushed

t Chili Flakes

Dry White Wine

Fresh Cream, (whipping cream)

450 g Half Shell Mussels,

Salt and Black Pepper,

Lemon, juice and zest

Parsley, chopped

Melt the Butter in a large skillet (with...

Melt the Butter in a large skillet (with a lid) – saute the Onion, Garlic and Chili Flakes until soft

Add the White Wine and simmer until reduced...

Add the White Wine and simmer until reduced by two thirds – add the Cream and simmer 2 – 3 minutes

Add the Mussels and cover the skillet –...

Add the Mussels and cover the skillet – over low heat, steam the Mussels until cooked – about 8 – 10 minutes

Remove from heat – season to taste with...

Remove from heat – season to taste with Salt and Black Pepper – stir through the Lemon Juice, finely grated Zest and Parsley

This recipe for mussels cooked in the most delicious white wine garlic sauce is the easiest dinner recipe, perfect served with crusty bread for dipping.

White wine garlic mussels

1½ kg (3lbs) mussels (in shells / half-shell (cleaned))

butter

garlic

red chilli (finely chopped)

white wine

lemon

tbsp parsley (finely chopped)

salt and pepper (to taste

Melt the butter in a deep pan with a lid.

Add the garlic and chilli and cook for 30 seconds or until fragrant.

Pour in the wine and lemon juice and bring to a simmer.

Add the mussels then cover with a lid and cook for 5 minutes or until they are all open. Discard any mussels that don&#039;t open (if using whole mussels)

Add parsley and season to taste with salt and pepper.

Serve with crusty bread for dipping.

Garlicky, soupy shellfish stews such as this one are found all around the Mediterranean coastline. Make sure you buy some crusty rustic-style bread to serve with it.

Mussel, tomato and chorizo ragù on garlic toasts

good-quality cooking chorizo

extra-virgin olive oil, plus extra for drizzling

½ tsp chilli flakes

½ tsp sweet pimentón (Spanish paprika)

dry white wine

tbsp sherry vinegar

golden caster sugar

1.25kg rope-grown mussels, cleaned

rustic white bread

parsley

&lt;span class=&quot;s2Cut the chorizo in half lengthways, then slice into thin semicircles. Put &lt;span class=&quot;s2the oil, chopped garlic and chilli into a large flameproof casserole or very large saucepan over a medium heat. As soon as the &lt;span class=&quot;s2garlic sizzles, stir in the pimentón, cook for a few seconds, then add the chorizo and fry briefly until lightly coloured. Don’t let the garlic get too brown. Add the tomatoes, wine and 100ml &lt;span class=&quot;s2water, then simmer for 10-15 minutes until reduced and thickened slightly.

Meanwhile, put the sherry vinegar and sugar into a small saucepan, boil until reduced to 1 tsp, then stir it into the tomato sauce. Season lightly.

Heat a griddle pan over a high heat. At the same time, tip the mussels into the tomato sauce, cover and cook for 3-4 minutes until they’ve all just opened. Uncover the pan briefly halfway through and give the mussels a good stir.

Put the bread slices onto the hot griddle pan and toast them (in batches if necessary), pressing lightly with a fish slice, until golden and marked with the griddle bars. Rub one side of each toasted slice with the whole garlic clove. Warm 4 large soup plates, place 2 toasted &lt;span class=&quot;s2slices on the side of each, garlic-side up, then drizzle with a little olive oil.

Uncover the mussels and stir in most of the parsley. Spoon the mussels and plenty of sauce into the bowls, sprinkle with the remaining parsley and serve straightaway.

Recipe video above. Mussels are highly underrated – they’re cheap, quick and easy to cook, and delicious! This is a classic way to cook mussels - in a garlic white wine butter sauce. Be sure to have plenty of crusty bread to mop up the delicious sauce, it&#x27;s my favourite part!

Steamed Mussels

/ 3 tbsp butter (, unsalted)

onion (, finely chopped (brown, yellow, white))

garlic (, very finely chopped)

mussels

(250 milliliters) dry white wine

tomatoes (, deseeded and diced (Note 2))

Lemon ((essential!))

bread ((essential!))

Heat oil in a large, heavy pot over medium heat, melt butter.

Add the garlic and onion, stirring occasionally until onion is soft and fragrant - about 3 minutes.

Turn heat up to high, add wine and bring to boil. Simmer 2 minutes until the harsh alcoholic smell is gone.

Stir in tomatoes, add mussels stir to coat in sauce a bit.

Cover, lower heat to medium high and cook, shaking pot once or twice.

The mussels are cooked when they are open - around 6 to 8 minutes.

Toss through parsley and season to taste with salt and pepper. Be careful with the salt as the mussels are already salty, so taste first.

Drizzle with extra virgin olive oil, and serve with lemon wedgeds on the side so people can use as much as they wish. Serve immediately with crusty bread to mop up the sauce!

This frozen mussels recipe is a delicious combination of shelled mussels, fennel and fresh tagliatelle pasta in the double cream and white wine sauce. 

Frozen Mussels Recipe

400 g tagliatelle pasta (fresh)

fennel bulb

sweet red pepper

shallot

300 ml double cream

ml white wine

olive oil

unsalted butter

tsp sea salt

garlic powder

tsp chilli flakes

oregano

Heat the olive oil and the unsalted butter in a large frying pan and put the onion and minced garlic to fry over medium heat for one minute.

After a minute, add the sliced fennel, season with a teaspoon of sea salt, and simmer for about two minutes so that the fennel softens a little.

Add the sliced sweet pepper, dried chilli, and sauté over medium to low heat for about three minutes.

Add the white wine to the pan first and let it simmer for a minute to remove the alcohol content; after that, add the double cream, season with sea salt, mix and leave for a minute.

You can add tagliatelle pasta, season it with garlic powder and dried oregano to add more flavour to the dish and simmer for two minutes.

Next are the frozen shells and chopped parsley, mix lightly to incorporate into the pasta and sauce, put the lid on and leave everything for another three minutes.

Let them sit for another five minutes with the lid on, after which you can serve them.

This pasta with mussels in white wine and double cream sauce is served hot, with a little chopped parsley sprinkled on top and lemon slices next to it.

Mussels marinara is a classic Italian dish that looks way fancier than the effort involved! It's easy, affordable, and tastes incredible.

Easy Mussels Marinara

recipe Easy Marinara Sauce (28 ounces)

spaghetti or bucatini pasta

To serve: Chopped fresh basil (left over from the marinara), olive oil

Clean the mussels (see the section above).

Bring a large pot of salted water to a boil. Boil the pasta until it is al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside). Then drain.

After the marinara sauce has simmered for 15 minutes, add the mussels and cook covered over medium heat for 6 to 8 minutes until they open. Stirring several times.

To serve, place pasta in a dish and spoon mussels and marinara over the pasta. Garnish with chopped basil and a drizzle of olive oil.

Garlic, chili flakes and Italian Calabrian chili pepper paste add lots of spice to fresh local mussels. These Spicy Mussels in Tomato Sauce come together super fast and are perfect for any day of the week!

Spicy Mussels in Tomato Sauce

garlic (thinly sliced)

shallots (thinly sliced)

chili flakes

Italian Calabrian chili pepper paste

San Marzano tomatoes (roughly chopped)

San Marzano tomato sauce (from can)

basil leaves (fresh)

Italian parsley (finely chopped)

Garlic bread (for serving on side (optional))

Add the olive oil to a large pot over medium-high heat. Once hot, add the garlic and shallots. Cook for 2-3 minutes, or until the shallot begins to turn translucent on the edges.

Add the chili flakes and the Italian Calabrian chili pepper paste and mix to combine. Cook for 2 minutes to let the flavours come together, stirring often.

Deglaze the pot with the white wine. Then add the tomatoes, tomato sauce, and fresh basil. Cook the tomato sauce for 5 minutes, or until the sauce has thickened up.

Add the mussels to the pot. Use a spoon to toss the mussels in the tomato sauce to coat them. Cover the pot with a lid, reduce the heat to medium, and let the mussels cook for 5 minutes.

After 5 minutes, add the parsley to the mussels and toss the mussels again to combine. The mussels are cooked through when the shells have opened and the meat is firm and is an orange colour. If some mussels did not open, discard these as they are dead.

Add the mussels and the sauce to a serving plate. Garnish with fresh parsley leaves and a drizzle of olive oil. Serve warm with a side of garlic bread and enjoy!

Need a healthy quick fix? In just 20 minutes, you could be feasting on fragrant Asian mussels.

Lemongrass, coconut and chilli mussels

sunflower oil

lemongrass

red chillies, seeds removed, thinly sliced lengthways

ginger, peeled, thinly sliced

coconut milk

fish sauce

1.25kg black mussels, scrubbed, debearded

Coriander leaves, to serve

bread

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Top 8 mussels recipe recipes from across the web

The most viewed mussels recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mussels In lemon Garlic-Butter Sauc...

White wine garlic mussels

Mussel, tomato and chorizo ragù on ...

Steamed Mussels

Frozen Mussels Recipe

Easy Mussels Marinara

Spicy Mussels in Tomato Sauce

Lemongrass, coconut and chilli muss...

The most viewed mussels recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine