I know this is not the cooking group but does anyone have good mussel recipes?

[buzzard]

[RushIsRot]

1. Enjoy! 144 of them.

http://www.cooks.com/rec/search?q=mussels

[DarkTirade]

2. Lift weights for several weeks.

Serve with regular cardio exercise.

Voila! :P

[grasswire]

3. In June or July? No thanks, no thanks, no thanks!

Not in a month without an R.

[buzzard]

13. I didn't know this, why not in a month without r?

[grasswire]

14. because they can kill ya.

In the warmer months, certain shellfish contain bacteria that will poison you. Haven't you ever heard that? June, July, August.

Oh, and May.

I suppose that some commercial harvesting is still okay to eat, but I sure would want to know where they came from.

[buzzard]

15. Ok thanks these were PEI cultured mussels and so far we are all ok, we ate them last night.n/t

[RandomKoolzip]

4. At my restaurant, we serve a very basic but apparently popular mussel appetizer.

It's a Belgian restaurant, so moules and frites are the fare of the hour.

You'll need:

About a pound of mussels, cleaned and on ice
2 Tbsp unsalted butter
1 Tbsp olive oil
1/2 cup shallots, thinly sliced
1/2 cup celery, thinly sliced
1 Tbsp thyme, plucked from sprig
2 Bay leaves
About a tsp of white pepper
About a tsp of sea salt
1/2 8 oz. can of Wittekerke (or similar) Beer (some sort of white Belgian beer is preferred)

Heat a large sauce pan on high. Add the butter and oil. Heat both until pan begins to smoke a little.

Add the shallots, celery, thyme, and bay leaf. Heat, stirring, until shallots are sweated and there is slight color on the celery.

Add the mussels. Wait about fifteen seconds, then add the beer and seasoning. Flip the mussels in the pan like you were flipping flapjacks. Give them a good five-six second shake. Cover and let sit five minutes or until all the mussels have opened.

Uncover, move to bowl and serve with a hot cup of pomme frites and an epi of hearty french bread. Use the mussel shells as your utensils, extricating the meat of the bivalve with half of its own shell.


Like I said, this is a pretty basic recipe for mussels and it serves one person. The customers at my restaurant seem to love it, so there ya go. I'm allergic to seafood, unfortunately, but I know how to get good results with it. Good luck!

[Duer 157099]

6. "At my restaurant..."

what? and you don't post in the cooking group???

[WinkyDink]

8. Belgian? I'd go with this recipe, bar none! Several years ago, in Ghent during a festival,

I went to a restaurant with all-you-can-eat moules et frites! MmmmMMMM!!
And Delirium Tremens to wash it all down!

[AngryAmish]

9. You work at Hopleaf?

[RandomKoolzip]

10. Yup. Shhhhh.

:smile:

[AngryAmish]

11. I can't eat mussels either

I love them, but two hours later I get a horrible pain in my gut. I miss them, tho.

[XemaSab]

5. Try paella

:9

[old mark]

7. Simple one, but very good.

Put them in a large pot with a lid, pour in 1 cup of white wine (your choice), add a tablespoon of butter and a clove of garlic. Turn heat to high, cover pot, and steam for a few minutes till all shells are open.

Serve with French bread.

Very simple, but always good.

mark

[Tommy_Carcetti]

12. Cornflake crusted mussels? nt

[The empressof all]

16. Curried Mussels

I use this recipe more or less:

http://recipes.epicurean.com/recipe/19461/spicy-curried-mussels.html


I substitute the Curry Powder with Red Curry Paste and I substitute the cream with Light Coconut milk.

Absolutely the best Sauce. Gotta have Rice or Naan.

[buzzard]

17. That looks good I will try it next time.n/t

[noel711]

18. Oh Lord I love mussels...

Heat a tablespoon of butter in a saute pan,
add a smashed clove garlic, and tablespoon minced onion.
Just stir around until they are soft.

Add the musselss,(scrubbed of the nasty stuff, and rinsed)
stir around for a half a minute,
add one cup of dry white wine.
Turn off heat, cover. Let sit for 5 minutes,
or until shells open.

Serve with crusty bread and more of that wine.

Oh, and invite me over.