Mussels - How do I cook the suckers?

[Judy&Fido]

It's mussel season and after being introduced to the mussels in Brussels I
am addicted. How does one cook a mussel so that I can undulge my addiction?
Thanks! Maybe I should just find a 12-step for musselaholics?
Judy

[Sipde]

Mussels in Brussels...I feel the inspiration for a song coming on....

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message
news:bf3pvi$qmf$1...@news1.ucsd.edu...

[@my_last_name.org.uk Richard Caley]

If they have suckers they are more likely to be squid.

Or perhaps lawyers.

--
Mail me as MYFIR...@MYLASTNAME.org.uk _O_
|<

[Ray M]

A quick search at foodtv.com for "Steamed Mussels" yielded these results.
You ought to be able to find one or two that suit you.

http://web.foodnetwork.com/food/web/searchResults?searchString=steamed+mussels&site=FOOD&searchType=Recipe

--

Ray

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Remove "NO and SPAM" to reply

"Richard Caley" <MY_FIRST_NAME @ MY_LAST_NAME.org.uk> wrote in message
news:87vfu2a...@pele.r.caley.org.uk...

[Frenchy]

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message news:bf3pvi$qmf$1...@news1.ucsd.edu...

Good sized pot and about 1/2 cup of water. Put the mussels in there and bring to a hard
boil with a well fitting lid to basically steam them open. About 3 minutes and they should
all be open. Throw away any that don't open.

I like to dump a can of coconut cream in there with the mussels and a big handful of chopped
cilantro. Mix around and serve as soon as the cream is hot enough.

They are also great in the shells straight onto a BBQ and eaten when the shells pop open.
Good "men's" food <smile>

Frenchy

[K3]

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message
news:bf3pvi$qmf$1...@news1.ucsd.edu...

MUSSELS SAMBAL

In Malaysia, Indonesia, and across the Bay of Bengal in southern India,
cooks season meat and fish, enhance rice dishes, and add a jolt to curries
with sambals. A piquant paste of hot red-pepper flakes, garlic, ginger, and
other spices, a sambal provides the perfect foil for the delicate
salty-sweet flavor of mussels in this recipe.

2 tablespoons chili garlic sauce
5 medium cloves garlic, peeled
1-inch piece fresh ginger, peeled and coarsely chopped
2 teaspoons dried hot red-pepper flakes, or to taste
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 tablespoons canola oil
2 medium red onions, thinly sliced
14-ounce can coconut milk, shaken
2 packed tablespoons light-brown sugar
1/2 teaspoon coarse salt
2 pounds mussels, scrubbed and debearded
3 tablespoons freshly squeezed lime juice (about 1 lime)

1. Make the sambal paste: In the bowl of a food processor fitted with a
metal blade, combine chili sauce, garlic, ginger, hot pepper flakes, cumin,
and turmeric. Process until almost smooth.

2. In a large pot, heat oil over medium heat. Add sambal paste, and cook,
stirring occasionally, until fragrant, about 2 minutes. Add onions, and cook
until softened, 3 to 5 minutes more. Stir in coconut milk, sugar, and salt.
Add mussels, cover, and cook until mussels open and are cooked through,
about 5 minutes. Remove from heat, transfer to serving dish, sprinkle with
lime juice, and serve immediately.

Recipe is Courtesy of Martha Stewart Living - April 6, 2001

--
Kendall F. Stratton III
Fort Fairfield, Maine USA
k3@(86_THE_SPAM)maine.rr.com
http://home.maine.rr.com/k3

"Support bacteria -- it's the only culture some people have!"

[Dimitri]

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message
news:bf3pvi$qmf$1...@news1.ucsd.edu...

Sauté minced shallot in butter till soft in a large pan or pot.
Add a cup or more of your favorite white wine.
Add muscles and cover.
Steam in the wine until they open.

Serve in a large bowl with the liquor and some crusty bread.

Dimitri .

[Peter MacLeod]

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in
news:bf3pvi$qmf$1...@news1.ucsd.edu:

Clean and beard the mussels. Throw away dead ones.
Some people like to soak them in salt water for 1/2
hour or so; I don't usually bother.

All the recipes I know are variations on: saute something
aromatic in a little butter in a big pot, add 1/2 cup
of white wine (or maybe water or beer), bring
to boil, add some chopped parsley and the mussels, shake
the pot occasionally, and let it steam until the mussels open.

I like using shallots for the "something aromatic"; some
use onions, some use onions and garlic, some just use
garlic.

--Peter

[Craig L.]

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message
news:bf3pvi$qmf$1...@news1.ucsd.edu...

This recipe is from Doyles Seafood Resturants in
Sydney.(http://www.doyles.com.au/)

Mussels A' LA Portuguese

1-1. 5 kg (2-3 1b) mussels
4 shallots, chopped finely
1 clover garlic, chopped
2 tablespoons olive oil
3 teaspoons butter
1/3 cup dry white wine
1/3 cup water
3 teaspoons finely chopped parsley
2 fresh thyme sprigs or pinch dried thyme
1 or 2 bay leaves
1/2 teaspoon ground black pepper
125 ml (4 oz) fresh cream
extra chopped parsley
lemon quarters
Wash mussels under running water, and remove all traces of mud, seaweed and
barnacles with a brush or knife; remove beards (the rough, furry part around
the mussel). If mussel shells are cracked or broken, discard them. If any
mussels are slightly open, tap sharply, and if they do not close, discard.
Gently fry shallots and garlic in olive oil and butter until transparent
but not coloured. Add wine, water, parsley, thyme, bay leaf, pepper and
mussels. Pour cream over the top. Cover pan, bring to the boil and steam
over a high heat for about 4 minutes, shaking pan constantly. The shells
will open as the mussels cook.
Serve as soon as the shells open. Serve in deep bowls like mixing bowls,
garnished with chopped parsley and lemon quarters. Mmmm- delicious.
Don't forget a large spoon to scoop up the juice.
Serves 2-3

[alzelt]

Judy&Fido wrote:

You are asking about a favorite subject of mine. Last count I think I
had about fifty or sixty recipes. Here's a favorite of mine. If you are
hooked on them, this one is for you.

* Exported from MasterCook *

Mouclade Charentais

Recipe By : Alan Zelt(from chef in Cap Ferrat)-10/96
Serving Size : 6 Preparation Time :0:45
Categories : Appetizers Shellfish
French

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 lb mussels(small) -- well scrubbed
1 bouquet garni -- tied together
2 medium onions -- chopped
7 oz dry white wine
pinch(lg) saffron
5 oz butter -- diced
6 shallots -- chopped
1 tbsp flour
2 lg egg yolks
1 lemon -- juice
3 1/2 oz creme fraiche
season to taste
1 sm bunch parsley -- chopped
2 lg garlic clovs -- finely chopped

In large covered pot, add wine, garni, and mussels. Heat on high until
mussels open(discard any that do not open).

Strain off the liquor into a large jug, adding the saffron.

Remove half of the shell from each mussel. Place mussels in bowl. Cover
and keep warm.

Melt 1/3 of the butter, and saute the shallots until soft, without
browning the shallots. Stir in the flour, cooking for an additional
minute. Add the liquor, with the saffron. Simmer for ten minutes.

In separate bowl, beat the egg yolks, with half of the lemon juice and
the creme fraiche. Stir in a little of the sauce.

Remove from the heat. Beat in the rest of the butter into the sauce,
with some of the parsley and garlic. Mix contents of both bowls together.

Spread out the mussels in large oval serving dish. Pour over the sauce;
and sprinkle with the remaining parsley.

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Suggested Wine: dry red wine
Serving Ideas : salad and crusty bread.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener

[S.Dunlap]

Richard Caley <MY_FIRST_NAME @ MY_LAST_NAME.org.uk> wrote in message news:<87vfu2a...@pele.r.caley.org.uk>...

> If they have suckers they are more likely to be squid.
>
> Or perhaps lawyers.

Got any recipes for lawyers?

Sandi

[@my_last_name.org.uk Richard Caley]

In article <744c5abc.03071...@posting.google.com>, S Dunlap (sd) writes:

sd> Got any recipes for lawyers?

First shoot your lawyer...

[LIMEYNO1]

36 Bay scallops
1 cup Lemon juice, or more if
Need
36 Mussells, cleaned and
De-bea
36 Asparagus
1 Boston lettuce
1 tsp Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tbsp Dijon mustard
1 Egg-hard boiled, chopped
1/2 tsp Pepper
1/2 tsp Salt
Sugar-pinch of
1 tbsp Onion-minced
1 Garllic clove-minced
2 tsp Shallots-minced
2 tsp Oregano
1 tsp Basil
2 tsp Parsley-chopped
1 cup Olive oil
3 tbsp White wine
3 tbsp White vinegar

[Preparation]
Fat grams per serving: Approx. Cook Time: 01:30 Remove small
white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside.
Cook asparagus in boiling, salted water for 6-8 min. or until al
dente. Drain & cool. Drain off lemon juice from scallops. Mix
scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare
a bed of lettuce & lay as- paragus on top. Arrange mussels &
scallops across the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add
white wine & white vinegar. When asparagus isn't in
season,fresh,halved Bartlett pears or halved avocado may be
substi- tuted. This dish may also be served as a main course in
greater quantities.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Scallops And Mussels, Vinaigrette
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
36 Bay scallops
1 cup Lemon juice, or more if
Need
36 Mussells, cleaned and
De-bea
36 Asparagus
1 Boston lettuce
1 tsp Parsley-chopped
Dijon mustard vinaigrette:
1 Egg yolk
4 tbsp Dijon mustard
1 Egg-hard boiled, chopped
1/2 tsp Pepper
1/2 tsp Salt
pinch Of
1 tbsp Onion-minced
1 Garllic clove-minced
2 tsp Shallots-minced
2 tsp Oregano
1 tsp Basil
2 tsp Parsley-chopped
1 cup Olive oil
3 tbsp White wine
3 tbsp White vinegar

[Preparation]
Fat grams per serving: Approx. Cook Time: 01:30 Remove small
white muscle from scallops & mar-inate in lemon juice for one
hour. Steam mussels, discarding any that do not open. Set aside.
Cook asparagus in boiling, salted water for 6-8 min. or until al
dente. Drain & cool. Drain off lemon juice from scallops. Mix
scallops & mussels together w/ Dijon Mustard Vinaigrette. Prepare
a bed of lettuce & lay as- paragus on top. Arrange mussels &
scallops across the asparagus. Sprinkle with parsley and serve.
VINAIGRETTE: Combine egg yolk & mus- tard. Add all ingredients
except oil,wine & vinegar. Add oil slowly in stream then add
white wine & white vinegar. When asparagus isn't in
season,fresh,halved Bartlett pears or halved avocado may be
substi- tuted. This dish may also be served as a main course in
greater quantities.

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Title: Smoked Trout With Shrimp And Mussels In A Blanket
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1 1/2 lb Hot smoked lake trout
3 tbsp Butter -- melted
Freshly ground black pepper
1 tbsp Lemon rind -- grated
4 tsp Parsley -- finely chopped
4 tsp Fresh cervil, basil or
Tarragon or 1 tsp dried
1 cup Shrimp -- cooked
1 cup Mussels -- steamed
Batter:
1 cup Flour
2 Eggs
2 1/2 cup Milk

[Preparation]
Sift flour into a mixing bowl and make a well in the center.
Break one egg into the well and mix, then add half the milk. Stir
in remaining egg and beat until smooth; gradually beat in the
rest of the milk. Let the batter stand for one hour.

Break fish into bite size pieces and arrange in a baking dish.
Add seasonings. Pour melted butter over the fish and toss to
coat. Sprinkle with shrimp and mussels. Pour batter over the fish
and bake at 375 until batter has risen, is brown and firm. Serve
immediately.

From: Smoking Salmon & Trout by Jack Whelan. Published by: Airie
Publishing, Deep Bay, B.C. ISBN: 0-919807-00-3 Posted by: Jim
Weller

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Title: Spicy Mussels With Chinese Seasonings
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
3 lb Fresh mussels
1 tbsp Peanut oil
1 medium Onion, finely chopped
2 tbsp Minced fresh ginger
3 cl Garlic, minced
1 tsp "five spice powder"
1 1/2 cup Rice or white wine
1/4 cup Rice vinegar
2 tbsp Chinese sesame oil
1/2 tsp Chili oil or to taste
dash Dark soy sauce or to taste
2 tbsp Minced fresh scallions

[Preparation]
Scrub and debeard the mussels. Heat oil in a saucepan large
enough to hold the mussels with room to spare, or use a large
wok. Add the onion, ginger and garlic and saute until tender but
not brown. Stir in the five spice powder, rice wine and vinegar.
Bring to a simmer. Add the mussels, cover and cook over medium
heat until the mussels have opened. Transfer the mussels to
individual dishes; discarding any that have not opened. Stir the
sesame oil into the broth and add the chili oil and soy sauce to
taste. Pour the broth over the mussels, garnish with scallions
and serve. Yield: 6 first course servings.

From: Luckytrim <luck...@comcast.Net>date: Wed, 22 May 2002
03:50:28 +0000 (

MM by H Peagram

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Title: Steamed Mussels
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
18 Mussels -- scrubbed well
1 tbsp Chopped onion
1 cl Garlic -- chopped
1 tbsp Chopped celery
1/4 tsp Thyme
10 Whole peppercorns
1/2 tsp Fresh parsley -- chopped
1 cup Water
2/3 cup Chablis
2 tbsp Butter
2 tbsp Flour

[Preparation]
Place mussels in basket of steamer. Combine onion, garlic,
celery, thyme, peppercorns, and parsley with water and Chablis in
bottom of steamer. Steam over high heat until shells open. Remove
mussels to warm plate, discarding any that have not opened.

Strain broth and boil over high heat until reduced to 1 cup. Melt
butter, stir in flour, and cook 1 minute. Add broth and cook,
stirring, until sauce thickens.

Serving Ideas : Serve with unbuttered French bread and sauce on
the side.

Recipe by: Elizabeth Powell

Converted by MM_Buster v2.0j.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Steamed Mussels In White Wine
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 cup Dry white wine -- * see note
1/4 cup Shallots -- finely chopped or
1/4 cup Scallions -- finely chopped
1 pinch Thyme
1 Bay leaf
4 lb Mussels -- scrubbed & scraped
1/3 cup Chopped parsley

[Preparation]
Recipe by: Kay Hinga <HI...@IPFWCVAX.BITNET> * or 1 1/2 cups dry
vermouth mixed with 1/2 cup water

Put the wine, shallots or scallions, thyne and bay leaf in a
large pot and briskly for 10 minutes. Add the mussels, cover
tightly, and boil 3-5 minute giving the pot a shake once or
twice. If the mussels have opened, they are if not, cover and
cook 1-2 minutes longer until all are opened. Spoon into soup
plates with a portion of broth. Sprinkle with parsley and serve
with c bread.

>From the Fanny Farmer Cookbook

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Title: Steamed Mussels With Fresh Herbs
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
1/2 cup (2 1/2 oz/75 g) finely
Chopped shallots
1/3 cup (1/2 oz/15 g) julienned
Fresh basil
4 tbsp Fresh tarragon leaves
1/3 cup (1/2 oz/15 g) chopped fresh
Chives
1/3 cup (1/2 oz/15 g) chopped fresh
Parsley
1 1/2 cup (12 fl oz/375 ml)
Vinaigrette
4 lb (2 kg) mussels in the
Shell,
Well scrubbed and beards
Removed
1 cup (8 fl oz/250 ml) water
1/2 cup (3 oz/90 g) roasted, peeled
And sliced red bell peppers
(capsicums)

[Preparation]
In a small bowl, combine the shallots, basil, tarragon, chives,
parsley and vinaigrette. Stir to mix and set aside.

Discard any mussels that do not close to the touch. In a large
saucepan, bring the water to a boil. Add the mussels, cover and
steam over high heat, stirring once or twice, until the shells
open, 3-5 minutes.

Drain the mussels and discard any that have not opened. Place
them in a large serving bowl or divide equally among smaller
individual bowls. Scatter the peppers evenly over the top(s).

Pour the vinaigrette-herb mixture directly over the mussels and
peppers. Serve immediately or let cool and serve at room
temperature.

Moules aux Herbes Frâiches

Along France’s northern coast, where mussels prosper in the cold
Atlantic waters, the fresh mollusks are often served with little
or no embellishment, save for a sprinkling of herbs. For a
delicious light supper, pair this dish with a side of crisp
french fries and a full-bodied Alsatian wine such as a
Gewürtztraminer.

Per Serving Calories: 370 Carbohydrates: 9g Fat: 31g Sodium:
804mg Cholesterol: 29mg Protein: 13g From: Karen Stephens
<k...@eisa.Net.Au> MM by Helen Peagram

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Title: Steamed Mussels With Scallion Pumpernickel Toast
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
30 Scallion (about 3
Bunches) -- trimmed
3/4 cup Extra-virgin olive oil
4 slice Good pumpernickel bread
1/4 Inch thick
3 lb Small black mussels
1 tbsp Vegetable oil
2 large Garlic cloves -- peeled and
Minced
(2 teaspoon)
1 large Shallot -- peeled , trimmed,
And minced -- (1 tablespoon)
1/2 cup Dry white wine
1 cup Fish Stock or Chicken Stock
2 medium Tomatoes -- cored, seeded,
And
Chopped -- (1 cup)
1/4 Stick unsalted butter -- (1
Ounce)
1 tbsp Chopped fresh parsley
1 tbsp Chopped fresh basil
1 tbsp Chopped fresh mint
1 tbsp Chopped lemon zest
Juice of 1/2 medium lemon
Kosher salt
Freshly cracked black
Pepper

[Preparation]
Notes:

The old guideline of eating mussels and oysters only during the
months with an R holds true for the most part, but now there are
good mussels available into the early part of June. We recommend
using only small black mussels; the Prince Edward Island variety
are usually quite good. Stay away from the green-lipped mussels;
they are tough and flavorless compared to the black ones.

Mussels must be purchased live. Any that are open and don't close
up when you poke at them are dead; don't buy them. You want to
select live mussels as if you were picking fruit, choosing the
consistent-looking individuals that are heavy for their size and
shiny, avoiding any that are broken.

This dish is a very quick appetizer, but it can be easily
increased into a hearty main course. Simply add 1 extra pound of
mussels and, at the end, 1 cup of cooked cannellini beans to the
broth with the tomatoes, and heat it through a little longer.

HAVE READY

The Fish Stock or Chicken Stock, warm, in a small saucepan over
low heat.

Coarsely chop the scallions. Pour the olive oil into a blender,
add the chopped scallions, and process until combined. Using a
pastry brush, brush the scallion oil over the slices of bread and
toast them under the broiler just until the edges begin to brown.
Cut each slice in half, arrange 2 halves in each of the 4 large
soup bowls and set aside.

Scrub the mussels well under cold running water and then remove
the beard found on the side of each mussel. Do not use any
mussels that have broken or opened shells. In a large sé pan,
over medium heat, preheat the vegetable oil. Sé the garlic and
shallot about 1 minute. Add the mussels and gently toss to coat
with the garlic and shallots, about 1 minute. Add the wine and
stock. Bring to a boil, cover, and steam until the shells open,
about 3 to 5 minutes. After the majority of the mussels have
opened, remove the opened ones to the soup bowls, placing them on
top of the toast. Continue to cook any unopened mussels for 1
additional minute to determine if any more will open. remove any
opened mussels to the soup bowls, and discard any unopened
mussels. When all the mussels have been removed, add the chopped
tomatoes and butter to sé pan and cook just until the butter
melts, about 1 minute. remove the pan from the heat. Stir in the
chopped herbs and lemon zest, and season to taste with the lemon
juice, kosher salt, and black pepper.

Splash the broth equally over the mussels and toast in the bowls,
ensuring that the herbs and tomatoes are distributed evenly.
Serve immediately.

Mark Peel & Nancy Silverton's The Food of Campanile © 1997 by
Mark Peel & Nancy Silverton. All rights reserved

Copyright © 1996 StarChefs. All rights reserved.

NOTES : Chef Mark Peel; Serves 4

By shade <liv...@polaris.net> on Jul 27, 1999 MM by H Peagram

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Title: Stuffed Mussels
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
4 lb Mussels
1/2 cup Dry white wine
1/4 lb Prosciutto
3 oz Plain bread crumbs
5 tbsp Chopped fresh parsley
4 Or 5 garlic cloves, crushed
1/2 cup Olive oil
Salt and pepper to taste
Garnish: lemon wedges

[Preparation]
Clean mussels thoroughly. Discard any that do not close. Put them
in a sauce pan with white wine and cook over high heat until the
mussels open. Throw out any that do not open. Place the mussels
in their half shells onto a baking sheet (do not discard the
other half of the shell just yet). Chop up the prosciutto and mix
in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive
oil, salt (easy on the salt) and pepper and the juice from the
mussels. Mix all together. Put some of the mixture on each mussel
in the pan. Add a little olive oil to each mussel. Place in oven
on broil for about 2 to 3 minutes until the bread crumbs are
golden (must be watched). Serve hot and with lemon, if preferred.
If there is extra bread crumb mixture, you can add a can of
chopped clams and put it in the other halves of the mussel shells
to use it up; these take a little longer to cook.

CALLING ALL COOKS SHOW #CA1A07 Recipe courtesy Frank Careri

Copyright 1999 TV FOOD NETWORK, G.P., All Rights Reserved MM by H
Peagram

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Title: Superb Mussels
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 3 lbs. fresh mussels
1 2 cloves garlic
1 tbsp Butter
1 pt Heavy cream
1 cup White wine

[Preparation]
In large saucepan saute garlic in butter. Add white wine and
simmer for 5-10 mins. Increase heat to med. and steam mussels
until shells open. Turn heat to low; add cream and simmer for
approx. 10 mins. From: "Luckytrim" <luck...@comcast.Nedate:
September 25, 2002 8:36 Am MM by H Peagram

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Title: Thai Steamed Herbed Mussels
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
2 kg Mussels
1 cup Basil leaves
4 Green onions ----dipping
Sauce
1/2 cup Lemon juice
Lemon grass -- optional
2 tbsp Fish sauce
1 tsp Sugar
2 Coriander leaves -- chopped
3 cl Garlic
1 tsp Red pepper flakes

[Preparation]
Recipe by: "Michael E. Kinneer" <mki...@LEX.ULTRANET.COM> Open
the mussels by steaming them along with the basil and green
onions.

Blend the ingredients for the sauce with enough warm water to
make a dippin sauce and serve with the mussels.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: The Auld Enemy" Mussels
Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------
British measurements
3 lb Mussels
2 Onions -- chopped
1 Shallot -- chopped
6 fl Single malt scotch
Whiskey
15 fl Double cream
3 tbsp Prepared english mustard
1 tsp Nutmeg -- grated
1/2 tsp Ground coriander
Garlic pepper to taste
Parsley -- chopped for
Garnish
1991 ISBN = 0-7117-0553-4

[Preparation]
This dish combines two great tastes of Scotland and England:
Scotch whiskey and english mustard, to make a rich and tasty
mussel stew. A word of warning though: don't drive after eating
"Auld Enemy" mussels ~- they pack a powerful punch, guaranteed to
bring a glow to your cheeks. ;*}

Directions: Wash and scrub the mussels well and discard any that
are open. Put them through several changes of water to remove
sand and grit. Place the onions and shallot in a large saucepan
with the mussels. Mix together. Pour the whiskey and cream into a
mixing bowl, and add the mustard, nutmeg, coriander and pepper.
Pour over mussels in the saucepan. Bring to a boil and simmer
gently for 5 - 10 minutes, until the mussel shells open. Discard
any unopened shells and serve immediately, garnished with chopped
parsley.

"Scotch Whiskey Recipes" by Jo Guthrie Jarrold Publishing, Norwich

Scanned and formatted for you by The WEE Scot -- pol Mac Griogair

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--
Helen

Thanks be unto God for His wonderful gift:
Jesus Christ, the only begotten Son of God
is the object of our faith; the only faith that
saves is faith in Him

www.peagramfamily.com
http://www.mompeagram.homestead.com/

thelimeyno1 at cogeco dot ca
thelimeyno1 at hotmail dot com

"Judy&Fido" <Judy&Fi...@Chickenleg.com> wrote in message
news:bf3pvi$qmf$1...@news1.ucsd.edu...

[LIMEYNO1]

-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Baked Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 36 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

3 Dozen mussels
1/2 cup Crushed tomatoes
2 cup Bread crumbs
4 tbsp Grated cheese
3 Garlic cloves, diced
2 tbsp Parsley, chopped

[Preparation]
Scrub mussels with a brush, pull off beards. Prepare a fry pan
with a tight fitting lid that will hold all the mussels. Add 3-4
T olive oil, 1/3 cup water, salt, and pepper. Cover pan, let
mussels steam over medium heat to open. Meanwhile combine bread
crumbs, grated cheese, and garlic cloves, to use as stuffing.
Remove mussels to cool and reserve liquid. Do not use unopened
mussels. Remove mussels and open shells to lay flat. Do not break
apart. Place one mussel in each shell, cover with prepared
stuffing. Squeeze 1 T of crushed tomatoes on each mussel.
Sprinkle with chopped parsley. Drizzle with olive oil and
remaining liquid from steam process to moisten bread crumbs. Bake
at 375 degrees until golden brown, about 15-20 minutes. Serve hot.

From: Paula <demo...@bellatlantic.Net>

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Caudel Of Musculs To Potage (Or Braised Mussels)
Recipe By:
Category: Medieval

Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 kg Fresh mussels
2 tbsp Olive oil
1 large Onion, very finely chopped
2 Leeks, very finely sliced
40 g Ground almonds
2 tsp Ground ginger
1/2 tsp Each ground saffron,
Cloves, and salt
4 Grinds of black pepper
450 ml Milk
2 tbsp White wine vinegar

[Preparation]
This would have been served on one of the fish eating days of the
medieval calendar, and in a grand household, it would have been
one of ten or fifteen of such dishes presented to the lord and
his guests...

Clean mussels thoroughly, removing beards, and discarding any
which do not close when tapped. Bring 5 cm water to the boil in
the bottom or a large pan with a few slices of lemon and 150 ml
(2/3 c) white wine. Drop the mussels in, turn the heat up to
maximum, cover with a lid and cook briskly for 3-4 minutes or
till all of the mussels have opened. Discard any that do not.

Drain the remaining ones, remove from their shells and reserved
the juices.

Meanwhile, cook the onion slowly in the oil till it is soft, but
not colored. Put the leek with the almonds, spices and the milk
in a pan and bring to the boil. Simmer for a few minutes then add
to the shelled mussels along with the onions. Bring all to the
boil and simmer together for a few minutes. Add the wine vinegar
to taste and further seasoning if needed. Thin the sauce with
some of the reserved cooking liquid, if you think it needs it.
Serve the broth in bowls with plenty of fresh brown bread.

The British Museum Cookbook by Michelle Berriedale-Johnson (1987,
British Museum Publications Ltd. From: "Jennifer A. Newbury"
jn...@andrew.cmu.nospam.edu From: Jim Weller Date: 08 Nov 98

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chilled Mussels With Caper Mayonnaise

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 2 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 lb Steamed mussels chilled and
On half shells
1 cup Mayonnaise
3 tbsp Capers
1 tsp Tabasco
1 tbsp Lemon juice

[Preparation]
From Daniel's Restaurant.

Combine mayonnaise, capers, Tabasco and lemon juice. Dollop
mussels with caper mayonnaise and serve with parsley garnish if
desired.

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Chipotle Mussels With Orange Mayonnaise

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

4 lb Fresh Mussels -- Washed,Abt
50
3 tbsp Garlic -- Thinly Sliced
Zest Of 2 Oranges -- *
4 tbsp Chipotle Chiles
Canned, **
4 cup Water -- ***
3 tbsp Olive Oil
4 tbsp Fresh Orange Juice
12 Sprigs Of Cilantro
1 Egg Yolk -- Extra Large, ****
1 cup Virgin Olive Oil
1 tbsp Orange Zest -- Very Fine
Chop
4 tbsp Fresh Orange Juice
1 tbsp Fresh Lime Juice
2 tbsp Cilantro -- Finely Chopped

[Preparation]
MAYONNAISE----------------------------- * Cut the zest from the
oranges in very long strips. ** Puree the canned chiles. *** You
can also use light fish broth in place of the water. **** The egg
yolk should be at room temperature. To prepare the mussels, place
in a large pot together with the garlic, orange zest, chipotle,
and water. Cover, bring to a boil and steam for 4 minutes. Remove
the pot from the heat and let sit for 5 minutes; mussels should
then be open. Remove the mussels and keep covered in a warm
place. Reduce the liquid by half and add the oil and orange
juice. Divide the mussels on the half-shell evenly between soup
plates and add the broth. Garnish each bowl with 1 Tbls of Orange
Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the
egg yolk in a glass or stainless steel bowl until light and lemon
colored. Transfer to a blender and add the oil drop by drop for
the first 1/4 of a cup, then the remainder in a slow steady
stream, mixing at high speed until emulsified. Add the other
sauce ingredients and blend together. Let sit for at least 1 hour
to allow the orange flavor to develop. From The Coyote Cafe
Cookbook by Mark Miller

Exported from Home Cookin 4.8 (http://www.mountain-software.com)

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Deep-Fried Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

48 large Mussels
2 tbsp Shallots, chopped
2 Thyme sprigs
2 Parsley stalks
1 Bay leaf
1 pinch Pepper
150 ml Dry white wine
4 slice Bacon
8 small Skewers
4 tbsp Flour
1 tsp Salt
1/2 tsp Pepper
1 large Egg -- beaten
Breadcrumbs
Oil for deep frying
4 Lemon wedges
*********************** MMMMM HOLLANDAISE SAUCE MADE FROM
***********************
1 tsp Lemon juice
1 1/2 tsp Cold water
110 g Butter
2 large Egg yolks
Salt & white pepper

[Preparation]
Clean mussels in the usual way and place in pan with white wine,
parsley, thyme bayleaf, shallots & pepper. Cover pan and over
very high heat, steam for about 4-5 minutes, shaking well from
time to time, to redistribute mussels. When all are open, remove
from heat and strain immediately. Shell the mussels quickly and
cool - spread out - until cold. Refrigerate. Cut bacon rashers
into smallish squares. Thread 2 skewers per person alternately
with mussels & bacon, starting and finishing with the bacon.
Season the flour with salt & pepper, and place on plate. On two
further plates, put beaten egg and breadcrumbs. Roll each skewer
in turn in flour, egg and breadrumbs, pressing the latter in
well. Shake off excess. Refrigerate for a maximumn of 3 hours
until ready to fry. Heat oil in deep fat fryer to hot (160-170C)
and fry the skewers 3 minutes until golden. Serve immediately
with hollandaise sauce and wedges of lemon.

Contributed - IMH Georges' Home BBS 2:323/4.4

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Emeril's Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 tbsp Unsalted butter
1 cup Julienne yellow onions
Salt & fresh black pepper
1 cup Julienne carrots
1 cup Julienne red bell pepper
1 cup Julienne fennel, (bulb
Part only)
2 tbsp Chopped garlic
1 cup Fresh tomatoes, peeled,
Seeded and chopped
4 cup White wine
Splash of Pernod
1/2 cup Heavy cream
1 tbsp Finely chopped parsley
Leaves
2 Dz fresh mussels, scrubbed
And debeared
Loaf of crusty French
Bread

[Preparation]
In a large saute pan, over medium heat, melt the butter. Add the
onions. Season with salt and pepper. Saute for 2 minutes. Add the
carrots, peppers, and fennel. Season with salt and pepper. Saute
for 2 minutes. Add the garlic and tomatoes, continue to saute for
1 minute. Add the wine and bring the liquid to a simmer. Cook for
2 minutes. Add the Pernod and cream and bring the liquid to a
boil. Add the mussels. Season with salt and pepper. Cover with a
lid. Cook for about 4 to 5 minutes or until all of the shells
have opened. Remove from the heat and discard any shells that do
not open. Serve the mussels and liquid in a deep bowl. Serve with
crusty bread.

Yield: 4 appetizer servings

SOURCE: Emeril Live! Cooking Show Copyright 1998, TV FOOD NETWORK
SHOW #EMIB18 - EMERIL'S OYSTER BAR AND GRILL Format by Dave Drum
- 12 October 98 From: Dave Drum Date: 16 Nov 98

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Hot Buttered Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 pt Mussels
4 oz Butter
Salt and pepper
2 tbsp Chopped chives

[Preparation]
Wash mussels thoroughly under running water. Remove "beards" and
discard any open shells. Place mussels in pan and cook over a
high temperature for 7 or 8 minutes, until the shells open.
Season with salt or pepper. Place in a serving dish and pour
cooking juices over. Dot with knobs of butter and sprinkle with
chopped chives. Serve with fresh brown bread and butter.

From: (Barb) <ntyl...@aol.Com>

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Hot Buttered Mussels (Irish)

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 pt Mussels
4 oz Butter
Salt and pepper
2 tbsp Chopped chives

[Preparation]
Wash mussels thoroughly under running water. Remove "beards" and
discard any open shells. Place mussels in pan and cook over a
high temperature for 7 or 8 minutes, until the shells open.
Season with salt or pepper. Place in a serving dish and pour
cooking juices over. Dot with knobs of butter and sprinkle with
chopped chives. Serve with fresh brown bread and butter.

From: Ian Hoare Date: 27 Aug 98

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Italian-Style Steamed Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

4 lb Fresh mussels
1/4 cup Olive oil
1/2 cup Chopped onions
4 cl Garlic -- finely chopped
1/2 cup Green pepper -- chopped
2 cup Tomato wedges
1/2 cup White wine
Parsley sprigs -- for garnish

[Preparation]
Remove beard and discard. Rinse mussels in cold water, discard
broken or opened mussels. Saute onion, garlic, and green pepper
in olive oil in a wok over medium heat for 30 seconds. Add
mussels, tomatoes, and wine. Cover and cook for about 4 minutes
(until mussels open). Shake pot occasionally while cooking.

Garnish with parsley.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Midia (Mussels) Appetizer

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

3 lb Fresh mussels,scrubbed,
Beard removed and steamed
For 10
Minutes
4 cup Chopped onions
3/4 cup Olive oil
1 cup Long grain rice,washed and
Drained
1 1/2 tsp Salt
Pepper to taste
1 tsp Cinnamon
1 tsp Allspice
1 tsp Dried basil
3/4 cup Currants
1/4 cup Pine nuts
2 cup Water

[Preparation]
Prepare mussels and set aside. Saute onions in olive oil until
soft. Add rice and mix thoroughly. Add salt, pepper, spices,
currants and pine nuts. Mix well. Add water, bring to a boil and
cook for 10 minutes at medium heat. Add cleaned mussels, removed
from their shells, mix thoroughly and cook about 10 minutes.
Serve at room temperatur, mounded in a dish surrounded by fresh
lemon slices. This may be used as an appetizer or as a side dish.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Moules Mariniere (Mussels Mariniere)

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 tbsp Softened butter
2 tbsp Diced shallots
3 lb Mussels, cleaned
2 cup White wine
2 tbsp Chopped parsley, more
For
Garnish
1 tsp Chopped thyme
2 Bay leaves
Salt and pepper
2 tbsp Flour

[Preparation]
Melt 1 tablespoon butter in a deep saute pan. Add shallots and
cook until tender. Add mussels, wine, parsley, thyme, bay leaves,
salt and pepper. Cover and steam until mussels open, about 5
minutes. Meanwhile, rub remaining tablespoon butter and flour
together to form a paste. Remove mussels to a shallow bowl with a
slotted spoon. Bring broth to a boil and whisk in butter-flour
mixture, a small pinch at a time, just until thickened to your
taste. Adjust seasonings and pour broth over mussels. Serve
garnished with chopped parsley.

Yield: 6 servings

SOURCE: Essence of Emeril Cooking Show Copyright 1998, TV FOOD
NETWORK SHOW #EE2163

Format by Dave Drum - 22 November 98 From: Dave Drum Date: 28 Nov
98

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels - Preparation And Cooking

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

Information only

[Preparation]
Mussels are a very nutritious food, with a protein content almost
equal to that of steak - although the calorie count and fat
content are far less. Depending upon size, you can figure on a
yield of about 16 to 20 mussels per pound; about 1 1/2 pounds (32
to 40 mussels) equal a quart.

In many cases, mussels can be used as a substitute in recipes
that would call for clams. Mussels are a bit sweeter than clams,
and because they do not live in the sand (preferring to attach to
rocks, piers, etc.) they are rarely "gritty". They have the added
advantage of being less than a third the price of steamer clams
in most markets, too.

You can use mussel broth (the steaming liquid) interchangably
with clam broth also. It makes a great base for chowders.

Today, most mussels available in the store are cultivated. At one
time, this was not the case. When you purchase mussels, ask if
they are cultivated or not. Although there is little quality
difference between naturally-occurring and cultivated mussels,
the "wild" ones occasionally develop small pearls. These pearls
aren't really valuable...they're smaller and sometimes bizarrely
irregular in shape...but they can be a nasty surprise when
they're bitten down upon.

To prepare:

Clean by scrubbing the exterior with a stiff brush under running
water. Remove the beard by grabbing it firmly and pulling off
(pliers can help). Mussels may gape slightly when exposed to air
or temperature changes. To test for freshness, pinch shells
between thumb and forefinger and try to slide the shells across
one another. A live mussel will close when tapped and remain
rigid. If the shells move or open wide, discard the mussel
immediately.

The easiest way to prepare mussels for eating is to steam them
open. Many recipes for mussels include steaming as part of the
cooking preparation of the dish.

To Steam:

Put mussels into a large heavy steamer pot with about a half-inch
of water or white wine, cover and boil over high heat. The
mussels should open in about five minutes and are then ready to
use in recipes. Discard any that remain tightly shut. Mussels may
also be eaten right out of the steamer - they're great straight.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels A La King

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

*********************** MMMMM MUSSELS ***********************
48 Mussels
1 cl Garlic
1 cup White wine
1 Onion -- chopped
1 tsp Celery -- chopped
4 tbsp Butter
dash Of pepper
*********************** MMMMM SAUCE ***********************
1 tbsp Flour
1/2 cup Butter
Salt to taste
Cayenne pepper to taste
Nutmeg to taste
2 Egg yolks -- beaten
2 tbsp Cream

[Preparation]
Prepare mussels: Scrub mussels and beard them. Place mussels in a
large sauce pan and add other ingredients. Cover tightly until
mussels open. Remove mussels from shells and keep warm in a
chafing dish.

Prepare sauce: Somewhat boil down the liquid mussels were cooked
in. Mix butter, flour, salt, pepper, and nutmeg together to make
a roux, then add liquid. Cook for 5 minutes. Add beaten egg yolks
thinned with cream. Stir into sauce, reheat (but do not boil) and
pour over mussels. Serve hot.

Bill Hekking, "Mug Up Time on Monhegan [ME]", 1959 MM by Dave
Sacerdote

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels And Cholesterol

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

Text

[Preparation]
With the exception of squid, molluscs have very little
cholesterol. And mussels have less cholesterol than almost any
other seafood, about 26 mg in a 3-ounce serving.

The American Heart Association recommends an average daily
cholesterol mg a day, so that means you could eat more than 2
pounds of mussel meats a day - the equivalent of SIX POUNDS of
live, in-the-shell mussels!!

The misconception that shellfish are high in cholesterol is a
common one. Until a few years ago, scientists thought that most
of the sterols in shellfish took the form of cholesterol. But
better analytical methods have finally permitted scientists to
separate the cholesterol in shellfish from the other sterols,
which has led to a much lower cholesterol value for many
shellfish.

Simply Seafood Magazine, Winter 1991

MM by Dave Sacerdote

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels And Herbed Veggies

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

1 tbsp Olive oil
3/4 lb Carrots -- cut in 1/4" dice
2 cup Leeks -- chopped - or onions
4 Ribs celery -- 1/4" dice
10 oz Spinach -- washed & chopped
2 cl Garlic -- chopped
2 tbsp Fresh parsley -- minced
1 tsp Dried thyme

Salt and pepper to taste

1 cup Veggie stock or clam juice
2 lb Mussels -- scrubbed & bearded
1/4 tsp Paprika

[Preparation]
Heat the oil in a large skillet over medium-high heat. Add
carrots, leeks, and celery and saute until tender-crisp, about 8
to 10 minutes. Stir in the spinach, garlic, parsley, thyme, salt,
and pepper. Continue cooking until the vegetables soften, about 2
minutes longer.

Add the vegetable broth and paprika. Top with cleaned mussels and
cover tightly. Steam for 8 to 10 minutes, or until the mussels
open.

Serve in soup bowls with crusty bread.

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels And Shrimp With Penne

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

1 tbsp Olive oil
1/8 tsp Crushed red pepper flakes
4 tbsp Parsley, finely chopped
1 tsp Mint leaf, crumbled
3/4 lb Shrimp, shelled, deveined
1 tbsp Brandy
3 Garlic cloves, chopped fine
2 cup Fresh tomatoes, chopped,
Peeled, seeded
1 tsp Leaf basil, crumbled
1/4 cup Bottled clam juice
1 lb Mussels in shells, scrubbed
And de-bearded
1 lb Penne
1 Lemon rind, grated

[Preparation]
Saute garlic and pepper flakes in olive oil, until garlic just
begins to color, 2-3 minutes. Add tomatoes, parsley, basil, and
mint and bring to a boil. Lower heat, cover and simmer for 10
minutes. Add clam juice and shrimp, cover; cook over low heat for
2 minutes, stirring once. Add mussels and brandy, cover and cook
for 2-3 minutes longer or until shrimp are pink and mussels open.
Carefully remove mussels form sauce. Cook Penne al dente, drain
and place in warm serving bowl; top pasta with hot sauce, stir to
mix well. Place mussels on top. Garnish with chopped parsley and
lemon rind.

From: Paula <demo...@bellatlantic.Net>

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-------------- * Easy Recipe Deluxe Export Format 1.3 * --------------

Title: Mussels In Green Sauce

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 5 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 lb B mussels debearded
1 Onion
1 tbsp Breadcrumbs
2 tbsp Fresh parsley
Olive oil
4 oz White wine
Salt

[Preparation]
Wash the mussels thoroughly and debeard. Place them in a pan with
a little hot water to open the shells. Once open, remove from the
hotplate.

Fry the finely chopped onion in a frying pan with a little olive
oil. When the onion is slightly golden-brown, add the
breadcrumbs, the white wine, the parsley (chopped) and the water
used to open the mussels. Season with salt and leave this sauce
to cook for 15 to 20 minutes. Once the sauce is cooked, add the
mussels, and allow them to cook in the sauce for 4 or 5 minutes.

Recipe by: Basque

Posted to MC-Recipe Digest V1 #001 by Alan Zelt
<alzelt...@worldnet.att.net on 1999, , converted by MM_Buster
v2.0j.

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Title: Mussels In Wine Sauce

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

4 lb Fresh mussels
1 tsp Oil
2 Garlic cloves, minced

2 cup Dry white wine

1 tsp Dried thyme leaves
1 tsp Cracked black pepper
2 Lemons, cut into wedges

[Preparation]
In large bowl, soak mussels in cold water for 20 minutes. Remove
beards from mussels; scrub well under running water. (Discard any
mussels that do not close.)

In large saucepan, heat oil over medium heat until hot. Add
garlic; cook about 1 minute. Stir in wine, thyme and pepper.
Bring to a boil. Add cleaned mussels. Cover; cook about 5 minutes
or until mussels are open. (Discard any mussels that do not
open.) Serve mussels with lemon wedges.

Per serving: 130 calories, 3 g fat, 35 mg cholesterol, 550 mg
sodium, 10 g carbohydrate, 16 g protein

Exchanges: 1/2 Starch, 2 Very Lean Meat OR 1/2 Carbohydrate, 2
Very Lean Meat

Pillsbury's Classics, "Low-Fat Italian", 1997

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Title: Mussels Marimera

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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24 To 36 large mussels,
In their shells
2 tbsp Finely chopped shallots,
(or other onion)
1 cup White wine
2 tbsp Butter
2 tbsp Cream
bunch Chopped parsley
1/2 tsp Finely chopped garlic
1/2 tsp Flour

Salt and pepper to taste

[Preparation]
Scrub mussels well and wash them in running water.

Put them in a saucepan with shallots and white wine.

Cover the pan and cook the mussels for 6-8 minutes, until they
open. Remove one shell from each mussel leaving the meat attached
to the other shell.

Put the mussels into a serving dish.

Reduce the liquid in the pan to 1/2 its original quantity and add
butter and cream and flour.

Roll the pan to swirl in the butter. Add parsley and garlic.

Correct the seasoning with freshly ground pepper and when correct
consistency of sauce is achieved pour it over the mussels.

WINE SUGGESTION: Chardonnay

Steamed Mussels, inspired by Lawrence Ivelja at the Colonial
Tramcar Restaurant Co, Melbourne. From: Karen Stephens

<k...@eisa.Net.Au> MM by Helen Peagram

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Title: Mussels Marinara

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 2 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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2 lb Mussels
2 lb Tomato
1/2 cup Red wine
Mushrooms

[Preparation]
My own creation. Clean 2lbs. mussels in H2O & lots of black
pepper for an hour & then drain. Clean beards off mussels. In a
large pan, saute garlic in 2 tbls of olive oil, slow heat. Add
basil leaves, Italian seasoning, red pepper flakes, parsley,>>
onions, mushrooms and green pep- pers. Everything should be
fresh,esp mushrooms & add ingredientes to taste. I add a lot
because I love full flavors. Saute for 15 minutes and then add 2-
1 lb cans or larger, of peeled tomatoes. Break the tomatoes with
your hands & blend. Cover and simmer for 1 hour, stirring
frequently. Add 2 fresh, diced tomatoesand cook for another 10-15
min longer. Add 1/4-1/2cup of dry red wine &cook for another 10
minutes. Don't over-heat, don't dry up the sauce. I love my
sauces watery as you seem to. Adjust seasonings to taste as you
go. Use freshly grated parmasan AND romano cheese for the top-
ping &add all on top of cooked pasta. Add fresh pepper- black
&/or red. Serve with a DARK green salad and serve with a slightly
chilled Chianti red wine. Add candle light and with Classical
guitar in the background makes quite an >>>>>>> evening. I hope
you can adjust the seasonings to your lik- ing because that's how
I cook-according to my taste. I get rave reviews for my cuisian
so it can work. Enjoy!

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Title: Mussels Mariniere

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

4 lb Mussels -- prefer New
Zealand- "Green Lipped"
Mussels. *
1 large Onion
2 Celery stalks
1 Garlic clove
1/2 Bottle of white wine

[Preparation]
Cover bottom of casserole with 1 inch of white wine. Add chopped
vegetables and bring to the boil. Add mussels and steam until
opened, about 4 to 5 minutes. * Don't forget to "beard" the
mussels before steaming. Serves 4.

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Title: Mussels Marvellous

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

1 kg (about 24) live mussels (6
Per person)
50 g Unsalted butter
1 tbsp Extra virgin olive oil
300 ml White wine
(chardonnay is
Perfect)
1 tbsp Finely chopped onion
1 tsp Finely chopped garlic
4 tbsp Finely chopped parsley
1/4 tsp Ground white pepper
100 ml Pouring cream
(Optional)

[Preparation]
Sweat onion and garlic in butter and oil over low heat for four
or five minutes until onion is translucent.

Add wine, parsley and pepper. Allow to simmer and reduce for
about 10 minutes.

Add mussels, cover and allow to cook for three or four minutes,
until mussels open.

Remove mussels with slotted spoon to a warm serving bowl.

Continue cooking any mussels that have not opened, and remove.

Reduce the cooking liquor further by about a third. Add cream, if
using.

Pour liquor over mussels and serve with good Italian or French
bread.

Wine suggestion ... Chardonnay From: Karen Stephens

<k...@eisa.Net.Au> MM by Helen Peagram

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Title: Mussels Meuniere

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 2 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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*********************** MMMMM SAUCE ***********************
1 tbsp Olive oil
1/4 cup Shallots, minced
3 tbsp Garlic, chopped
2 Bay leaves
2 Sprigs fresh thyme
2 cup White wine
1/4 lb Butter, cut into cubes
*********************** MMMMM MUSSELS ***********************
24 Live mussels, scrubbed and
Debearded
3 tbsp Chopped parsley
Salt and pepper
Crusty bread

[Preparation]
In a saute pan, heat the olive oil. When the oil is hot, saute
the shallots and garlic. Add the bay leaves and thyme. Add the
wine and butter. Bring up to a boil, reduce to a simmer. Add the
mussels to the wine mixture and cover. Simmer the mussels for 5
to 8 minutes or until the shells open. Discard any shells that do
not open. Stir in the parsley and season with salt and pepper.
Divide the mussels between two bowls and serve with crusty bread.

Yield: 2 servings

SOURCE: Emeril Live! Cooking Show Copyright 1997, TV FOOD
NETWORK; SHOW#EMIA19

Format by Dave Drum - 30 August 98

From: Dave Drum Date: 24 Jan 100

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Title: Mussels Oregano

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

36 Mussels, scrubbed and
Debearded
1/2 cup Butter, melted
4 small Garlic cloves -- minced
1/2 cup Seasoned Breadcrumbs
2 tsp Dried oregano, crumbled
4 tbsp Fresh parsley -- chopped
1 small Onion, minced
1/4 cup Dry white wine
1/2 tsp Salt
1/4 tsp Pepper

[Preparation]
In a 4-5 quart saucepan, heat 2 inches of water to a boil. Add
mussels, cover and steam until shells open. Remove and open
mussels, discarding top shells. Loosen each mussel from shell,
but put it back in bottom shell. Reserve cooking juices.

Preheat oven to 375 degrees. Combine all remaining ingredients
except half of the parsley which is reserved for garnishing,
using enough reserved cooking juice to make a loose paste.

Put crumb mixture on top of each mussel and place the shells on a
baking sheet. Bake 10 minutes and then broil to brown, about 3
minutes. Sprinkle with parsley and serve at once. Serves 6 to 8.

SOURCE: *Quick Italian Cuisine International, Knapp Press C 1984
ISBN 0-89535-147-1 SHARED BY: Jim Bodle 3/93

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Title: Mussels Steamed In Beer And Smoked Paprika

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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2 tbsp Unsalted butter
1/2 tsp Chopped garlic
1 tbsp Chopped leeks
24 Cultivated mussels
1 Bottle light-bodied lager
Beer
1 pinch Smoked paprika

[Preparation]
In hot Sauté pan, add pinch of butter, chopped garlic and leeks.

Sauté garlic and leeks for about 20 seconds, but don't brown.

Add mussels and beer to the pan and cover with anothr pan the
same size.

Let steam for 2-3 minutes or until all mussels have opened.

Add paprika and a tsp. of butter.

Season mussels with salt and pepper.

Serve in a bowl with all the broth and a warm piece of french
bread.

By Chef Tom Pittman, New Belmont, Norfolk From: "Duckie ®"
<jmstw...@earthlink.Date: October 1, 2002 8:52 Am MM by H Peagram

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Title: Mussels With Ham, Peppers, And Tomatoes

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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1/8 tsp Saffron threads, crumbled
(optional, but...oh, my!)
1/4 cup Dry white wine
2 lb Mussels, cleaned and
Steamed
Open
1 Onion, minced
2 oz Thickly sliced smoked ham,
Chopped fine
1/2 Red bell pepper, chopped
Fine
1/2 Green bell pepper, chopped
Fine
3 tbsp Olive oil
2 Garlic cloves, minced
1 lb Can tomatoes, drained well
And chopped
30 mussels

[Preparation]
In a small bowl, let the saffron soak in the wine for 15 minutes.
Transfer the mussels with a slotted spoon to a bowl, reserving
the liquid, and strain the liquid through a fine sieve into
another small bowl. In a large heavy skillet, cook the onion, the
ham, and the bell peppers in the oil over moderate heat,
stirring, until the vegetables are softened; add the garlic and
cook the mixture, stirring, for 30 seconds. Add the tomatoes and
cook the mixture, stirring, for 5 minutes or until it is
thickened. Add the saffron mixture and the reserved mussel liquid
and boil the mixture until most of the liquid is evaporated.
Season the sauce with salt and pepper and let it cool to room
temperature. While the sauce is cooling, discard the top shell
from each mussel and loosen the mussel from the bottom shells.
Top the mussels with the sauce and arrange them on a platter.
Makes about

From: Luckytrim <luck...@comcast.Net>date: Wed, 22 May 2002
03:50:28 +0000 (

MM by H Peagram

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Title: Mussels With Leek And Tomato Sauce

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

24 Mussels (1kg)
1 tbsp Oil
1 cl Garlic, crushed
1 large Leek, (250g), thinly sliced
425 g Can tomatoes

1/2 cup Dry white wine

1/2 tsp Dried oregano leaves
1/2 tsp Sugar

1 tbsp Chopped fresh parsley

5 Pitted black olives,
Chopped

[Preparation]
Scrub mussels under cold water, remove beards. Heat oil in large
frying pan, add garlic and leek, cook gently for about 15 mins,
or until leek is soft. Add undrained, crushed tomatoes, wine,
oregano and sugar, bring to boil, add mussels, cover, boil 2
mins. Remove mussels as they open and place in serving bowls;
discard any mussels that do not open.

Boil sauce, uncovered, for about 5 mins or until thickened, stir
in parsley and olives. Pour sauce over mussels before serving.

* Approx 490 kJ (117 cal) per serving *

Posted by : Sue Rykmans.

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Title: Mussels With Wood Fungus

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 6 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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Peanut oil, for cooking
40 g Dried wood or black fungus,
Soaked in hot water for 30
Minutes until soft, drained
And cut in bite-size pieces
36 Greenlip mussels, scrubbed
And bearded
Rice noodles, cooked, to
Serve
Fresh coriander (optional),
For garnish
Sauce:
100 ml Oyster sauce
200 ml Good chicken stock
2 cl Of garlic finely
Chopped
2 Cm piece ginger, finely
Chopped
Juice and finely grated
Rind
1 Lemon
1 tsp Sesame oil
1 tbsp Chilli sauce (optional)

[Preparation]
For sauce, combine ingredients and mix well. Heat a little oil in
a wok and stir-fry wood fungus for 1 minute, or until heated
through. Add sauce and cook until reduced slightly. Add mussels
and simmer for 3-5 minutes, or until mussels open (discard any
that do not open after 5 minutes). Serve on a bed of rice noodles
and garnish with coriander, if desired. This sauce is also good
served with other seafood, such as oysters and scallops.

Source: Australian Gourmet Traveller July '94 From the files of
Exec.Chef Magnus Johansson From: Jim Weller Date: 22 Oct 98

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Title: Mussels, Riesling And Curry Broth

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 4 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

60 Mussels -- washed & beards
Removed
2 Brown onions -- peeled/chopped
4 cl Garlic (finely sliced)
1 Celery stick
6 Parsley stalks
4 Sprigs thyme
2 Bay leaves
1 tsp White peppercorns
250 ml Riesling
200 ml Pure cream
150 g Unsalted butter -- very cold
And chopped up
2 tsp Curry powder
1 Peeled apple -- finely diced
1 Tomato -- blanched, peeled
& diced
50 g White radish -- blanched,
Peeled & diced)
1/4 bunch Chives -- finely diced
Canola oil
White pepper

[Preparation]
A recipe from British maestro, Jeremy Strode.

Heat a tablespoon of oil in a thick bottomed pan with deep sides,
add 1/2 onion, garlic, celery, thyme, parsley, bay leaves and
peppercorns. Stir, add mussels and riesling and cover with a lid.
Cook over a high heat until mussels just open, drain and cover
them with a damp cloth, reserving liquid. In another pan, melt a
knob of butter, add the remaining onion and cook without
colouring. Add the curry and cook over a low heat for ten
minutes. Add drained mussel liquor and boil. Add cream, re-boil
and simmer for five minutes. Meanwhile, remove mussels from
shells and cover. To serve, divide mussels between four warm soup
plates. Sprinkle with apple, tomato, radish, celery and chives.
Blend the curry broth with the remaining butter, achieving a
froth. Gently pour over mussels with a sprinkling of white pepper
and serve immediately.

Ian Parminter, Consuming Passions (c) 1997 Australian
Broadcasting Corporation http://www.abc.net.au/passions

MMed by Greg Mayman, Jan 1998

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Title: Mussels, Tomatoes And Roasted Peppers

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:

Yield: 8 Serving

Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

2 tbsp Olive oil

1 medium Onion, finely chopped

3 cl Garlic, minced
1 lb Tomatoes, coarsely chopped
Dry white wine
1 large Bay leaf
1 tsp Salt
Black pepper
1 Jar ( 7 oz.)
Italian-style roasted
Peppers
4 Dozen mussels, scrubbed,
Debearded

[Preparation]
Heat oil in large kettle over medium-high heat. Add onion and
garlic; cook until softened, stirring frequently. Add tomatoes, 2
cups wine, the bay leaf, salt and black pepper to taste. Reduce
heat to low; simmer, stirring occasionally.

Meanwhile, process roasted peppers with liquid in blender or food
processor until pureed. Add to tomato mixture. Cook about 30
minutes, stirring occasionally. Add additional wine if mixture
becomes dry. Increase heat to medium-high. Arrange mussels on
tomato mixture. Cook, covered, until mussels open. Discard any
mussels that do not open after 5 or 6 minutes. Remove mussels and
discard top shell of each mussel. Return mussels to sauce.
Discard bay leaf. Serve hot. Makes 8 appetizer servings. Typed in
MMFormat by cjha...@email.msn.com Source: Appetizers and Party
Snacks Nov.99

From: "Cindy Hartlin" <cjhartlin@email.

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Title: Oyster, Clams And Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
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Oys
Ers
Mussels
Nd Clams

[Preparation]
Oysters clams and mussels are shellfish known as bivalve mollusks
because they have two shells that are hinged together, with a
strong adductor muscle for opening and closing the shells.
Bivalve mollusks purchased in the shell must be alive up to the
moment that they are cooked or eaten uncooked, as the case may
be. If these shellfish die in their shell, they are unfit to eat.
When you purchase bivalves that are already shucked, make sure
they are plump and smell fresh, not stale or with any hint of
ammonia smell. They should also be stored and sold in their own
liquor or natural juices; this is essential for maintaining their
quality. Make sure your bivalves come from certified waters
because they are "filter feeders", ingesting about 100 gallons of
water a day in order to filter out the one-celled organisms that
are their food. Anyone selling live bivalves in the shell must
have a certificate tag indicating that the bivalves were
harvested in approved waters.

The waters in which oysters grow determines their unique flavor
characteristics. Live oysters, when carefully stored (34-40øF)
remain alive for up to two weeks after harvesting. Because you
can't tell when the oysters you buy were harvested, it's always
best to consume them within a day or two of purchase. Store them
flat, with their cupped side down and the flat side up (this
ensures that the oyster will be surrounded by its liquor). A thin
layer of crumpled newspaper or rock salt in a rimmed baking sheet
will help the oysters to sit evenly. Cover with some newspaper or
a damp towel, if you like, to keep them cool and moist; do not
store oysters in an airtight container or in fresh water, or they
will die.

1. There is more than one way to shuck an oyster, but regardless
of the method, be sure to protect your hand holding the oyster
with several thicknesses of a dish towel or a heavy glove.

2. To shuck the oyster, use an oyster knife and hold the oyster
with the cupped side down in one hand. Either at the wide,
ruffled end of the oyster, or back alongside the hinge, insert
the point of the knife between the shells (you may have to try
this in a few locations until you find a spot that "gives").

3. Slide the knife blade into the oyster, across the top, flat
shell, holding the blade flat against the upper shell to avoid
puncturing the oyster meat. Slide the knife blade back and forth
to cut the adductor muscle attaching the top and bottom shells.

4. Then gently twist t he knife blade to pry apart the shells and
carefully remove the top shell, leaving the oyster and its liquor
in the bottom shell.

Store mussels or clams in a bowl or colander, or loosely wrapped
in newspaper, in the refrigerator, covered with a damp cloth if
you like. Do not store in an airtight container or in fresh
water, or they will die. At the proper temperature (34-40øF),
they will keep for five to seven days, but you really should cook
them within a couple of days of purchase.

A mussel is often sold still attached to its "beard", a small
bundle of dark fibers that the mussel uses to attach itself to
its home base as it grows. Although it is not harmful to eat, you
will want to remove the beard before cooking; using your fingers,
or with the aid of a small knife, simply grab onto the beard and
pull. occasionally, a small bit of the mussel tissue will come
out with the beard, and this can cause the mussel to die within a
few hours, so it is best to debeard mussels just before cooking
them.

If the mussels you have purchased have no beards, they were
likely removed by the processor, who does so in such a way that t
he mussel tissue is not affected and no harm is done.

At one time, all clams needed "purging" to remove the sand from
their systems before they could be cooked, but today most clams
have been purged before they reach market. To test the clams you
have bought, simply steam one open and taste it to see if there
is any t race of sand.

To purge sandy clams, soak them in generous amounts of lightly
salted cool water with a couple of tablespoons of flour or
cornmeal stirred in to speed things up. After a few hours, the
clams should have purged themselves of their sand.

Note: It is very important that in-the-shell oysters, clams and
mussels be alive when they are prepared. Even though all were
alive when you bought them, check again just before cooking. They
should have firmly closed shells, or shells that close tightly
when you squeeze them or tap them on the counter. Discard any
that remain open. Also discard any that have cracked or broken
shells. You may want to buy a few more oysters, mussels, or clams
than a recipe calls for, in case you have to discard any before
cooking.

Simply Seafood Winter 1994 From: Diane Lazarus Date: 01-13-95

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Title: Pasta W/Mussels

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

g GRANAROLI (XBRG76A)
3 tbsp Butter
3 tbsp Olive oil
2 cl Chopped garlic
6 oz Canned or frozen mussels
1 small Green pepper -- diced
1/2 cup Red wine
28 oz Can Italian tomatoes
Crush by hand
1/4 cup Chopped fresh parsley
Cheese for topping

[Preparation]
Melt butter in olive oil. Sautee garlic and pepper for 2-3 min.
Add tomatoes and wine and simmer for 30 min. Add mussels and cook
on low heat for 15 min. Mix in fresh parsley and turn off heat.
Let sit for 10 min. Season w/salt and pepper to taste. Serve over
hot pasta. (wrv)

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Title: Pasta With Mussels***

Recipe By:
Category: Seafoods
Main Ingredient:
Cuisine Style:
Yield: 1 Serving
Preparation Time: 0:00
Cooking Time: 0:00

[Amount] [Measure] [Ingredient (or Header)] -- [Preparation]
---------- ------------ ----------------------------------------------

g Granaroli XBRG76A MM:MK
VMXV03A
3 tbsp Butter
3 tbsp Olive oil
2 cl Garlic chopped
4 To 6 oz canned or frozen
Mussels
1 small Green pepper diced
1/2 cup Red wine
28 oz Can Italian tomatoes
(crushed by hand)
1/4 cup Chopped fresh parsley
Cheese for topping (Opt.)

[Preparation]
Melt butter in olive oil. Sautee garlic and pepper for 2-3 min.
Add tomatoes and wine and simmer for 30 min. Add mussels and cook
on low heat for 15 min. Mix in fresh parsley and turn off heat.
Let sit for 10 min. Season w/ salt and pepper to taste. Serve
over hot pasta.

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Title: Scallops & Mussels, Vinaigrette