Top Rated Steamed Mussels Recipes

Steamed Mussels
We had the pleasure of working with Italian cooking authority and cookbook author Julia della Croce at Canal House while photographing her most recent book, Italian Comfort Food. One of the last dishes we prepared together before the shoot was over called for little square cubes of potato. Rather than discarding the trimmings, someone put them into a small tub of water and stuck them in the fridge — the perfect thing to take up room in the cramped space just to be thrown away two weeks later. A couple of days passed, and looking to make something for lunch, I went rummaging around in the refrigerator and found a bag of fresh mussels. Okay. Steamed open, they’d make a nice meal, but not quite enough to satisfy our hunger. Rooting around some more, I discovered the tub of potato trimmings. What if I added them to the pot with the mussels? How bad could that be? Well, by now you know the end of the story. Steamed together — the mussel broth soaking into the tender scraps of potato; the potatoes giving body to the flavorful broth —the dish was a revelation, yet obvious in hindsight. No matter. It’s so delicious we now have a hard time preparing steamed mussels any other way. - MH Adapted from "Canal House Cooking Volume No.5" by Melissa Hamilton and Christopher Hirsheimer.
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3.24
Active time: 45 min Start to finish: 45 min Servings: Serves 12 (as part of aïoli menu).
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SEvans
Delicious maritime muscles
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ratherbeswimmin'
Mark Bittman; The Best Recipes in the World; Italian Style
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Chef mariajane
What a fantastic appetizer!! For anyone who has a love for seafood, this is top of the list
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Sofrito is a sautéed vegetable mixture used as a seasoning in Spain, Italy and Latin America. This recipe can be prepared in 45 minutes or less.
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anon-r1rnyeh5min4@base.google.com (http://www.ifood.tv)
Description Delicious and easy spicy Thai steamed mussels that can be finished in just thirty minutes. Ingredients - 5 pounds fresh mussels, scrubbed and debearded- 1/3 cup fresh lime juice- 1 (13.5 ounce) can unsweetened coconut milk- 1/3 cup ...
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Chef mariajane
This is an excellent recipe for steamed PEI Mussels. Avoid overcooking, this will cause the meat in the mussels to shrink, Serve this with bread to soak up the broth, just so delicious!!
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Chef Scott A. Barton, Plouf, San Francisco, California, Sunset FEBRUARY 1999
Notes: Chef Scott A. Barton, at Plouf in San Francisco, steams blue-black mussels in a vivid red broth of roasted peppers, then adds homemade habanero vinegar for a zing to match the color.
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Mille®
I've been known to invite a few neighbours over on a summer afternoon and cook these buggers in a pot over a hot charcoal grill. Crack open an ice-cold beer and enjoy!
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Sunset JANUARY 1999
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