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Cream Garlic Mussel Recipes
Enjoy our collection of cream garlic mussel recipes submitted, reviewed and rated by ifood.tv community. Meet people who are looking for cream garlic mussel recipes.
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Mussel Saffron Soup With Caramelized Onions And Garlic Croutons
GETTING READY
1) Caramelized onions: Slice 2 large onions crosswise into thin rings.
2) In a heavy skillet, saute the onions in 4 tablespoons butter over a medium-low heat until the soft and lightly browned.
3) Preheat the oven to 350°F.
MAKING
4) Garlic... - 47.39
Homemade Mussel Bisque
Whether you are looking for an appetizer, a first course, or a side dish to add variety to your dinner fare, this easy, impressive French style soup will get you going. With this recipe by Ryan Karcher, even you can whomp up a pot of deliciously satisfying... - 97.5717
Creamed Mussels
Clean the mussels thoroughly with a brush and steam over 1/3 cup of water less than a minute or until they open.
Remove from shells, catching all the juice and broth they have steamed over.
Strain this and set aside.
In a cup of water place the onion, carrot,... - 41.1371
Mussels In A Cream Sauce
GETTING READY
1. Wash the mussels well under cold running water.
2. Pull away any fibrous ‘beards’(pieces of rope that the mussels have grown on )and scrape off any barnacles that you may find on the shells of the mussels.
3. Throw away any mussels that... - 89.0804
Mussel Tart
Quickly knead pastry for a pie shell from the dough ingredients.
Chill 1 hour.
Preheat the oven to 400°.
Grease the pan.
On a floured surface roll the dough out into a circle.
Fit into the pan and shape a rim about 1 1/4 inches high.
Cover with parchment... - 42.9689
Mussels With Cider Cream
Heat a knob of butter in a very large pan and cook the shallots and garlic for a couple of minutes.
Add the cider and mussels, put on a lid and leave for 3-4 minutes, shaking the pan regularly, until the mussels have opened.
Discard any mussels that have not... - 36.8491
Salmon & Mussels With White Wine & Cream
1. If any mussels are open, tap them lightly on a hard surface. If they don't close, discard them. Season the salmon. Heat a frying pan, add a knob of the butter and the olive oil. Fry salmon on both sides for 2 mins or until just cooked, but still slightly... - 35.6899
Mussels In Pink Sauce
Put mussels and 2 cups water into a saucepot, cover tightly, and bring to boiling.
Steam until the shells open.
Remove top shells.
To prepare sauce, combine tomato puree, lemon juice, sherry, cognac, garlic, onion, and 1/2 cup water in a saucepan and cook... - 39.5716
Mussels Cremolata
Have you ever tried this wonderful Mussels Cremolata recipe. I make it often for grand dinners at home. Try making the Mussels Cremolata for yourself and you will understand why I am so addicted to it! - 33.9613
Chicken With Mussels
Remove the root and outer leaf of the leek and quarter lengthwise.
Wash thoroughly, then cut into slices.
Put the shallots and leek in a casserole.
Add the butter and white wine.
Cover and microwave on HIGH for 5 minutes.
Scrub the mussels under plenty of... - 43.9525
Sairron Mussel
GETTING READY
1) Take a stiff brush and scrub mussels under cold water. De-beard them and discard the open mussels.
MAKING
2) In a large saucepan combine mussels, shallots, and wine. Place the saucepan over high heat and cover with a lid.
3) Cook the m... - 45.9767
Steamed Mussels
1. Place mussels in basket of steamer.
2. 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.
3.... - 36.446
Clam And Mussel Chowder
GETTING READY
1. Soak live clams in cold salted water for 3 hours or more but change the water at least twice in the 3 hours.
2. Scrub the shells and remove the beards of the mussels.
3. Dice the bacon and finely chip the onion, garlic, parsley and... - 47.1826
Mussel Chowder
Scrub the mussels clean and cut the fish into 4 cm (1 1/2 inch) pieces.
Melt the butter in a pan, add the onion, celery and garlic and cook for 2 minutes, without browning.
Stir in the flour and cook for 2 minutes.
Gradually stir in the stock and bring to the... - 39.0822
Mussel Chowder
1. Scrub the mussels thoroughly, removing the beards and discard any mussels that are open.
2. Melt the butter in a large saucepan. Add the onion, celery, potato, garlic and saffron and cook, stirring, for 3 minutes, without browning. Stir in the flour and... - 31.6453
Curried Mussels
This coconut curried sauce will make a fan out of even the most vehement mussel-hater! - 149.981
Mussel Soup
Pick over 3 quarts of mussels, discarding any that are not firmly closed.
Scrub each mussel under running water with a stiff brush.
With a small knife, scrape off the beard which protrudes from one side of the closed shell.
Soak them for at least 1/2 hour to... - 38.5752
Mussels Mariniere
1. In a deep kettle or saucepan, heat three tablespoons of the butter, add the garlic and shallot and cook over low heat one minute. Add the leeks and bay leaf and cook two minutes longer.
2. Add the mussels, sprinkle with salt and pepper and pour the wine... - 33.3404
Mussels Mariniere
1. In a deep kettle or saucepan, heat three tablespoons of the butter, add the garlic and shallot and cook over low heat one minute. Add the leeks and bay leaf and cook two minutes longer.
2. Add the mussels, sprinkle with salt and pepper and pour the wine... - 38.4313
Mussel Stew
Put the mussels into a large frying pan with the wine.
Cover the pan and cook over high heat for 5 minutes.
Transfer the mussels to a deep serving dish, discarding any that have not opened, and keep warm.
Strain the cooking liquid.
Melt the butter in a... - 45.1092
Mussels Mariniere
Heat 3 tablespoons butter in deep kettle.
Cook garlic and onion in it for 2 minutes.
Add bay leaf and mussels and sprinkle with salt and pepper.
Add wine.
Simmer, covered, over low heat for about 10 minutes, or until shells open.
Remove mussels.
Remove and... - 46.0181
Lopez Island Mussel Soup
COMBINE THE WINE and garlic in a kettle over high heat and bring to a boil.
Add the mussels, cover, and steam until they begin to open, about 3 minutes.
Transfer opened mussels to a bowl, using a slotted spoon.
Continue steaming until all have opened, 2 to 3... - 39.3944
Creamy Mussel Soup
1. Place wine, chili paste (sambal oelek), lemon juice and garlic in a large saucepan and bring to the boil. Add mussels and cook for 5 minutes or until shells open. Discard any unopened mussels. Using a slotted spoon remove mussels from liquid and set... - 34.0095
Seaside Mussel Coquilles
Heat butter in sauce pan.
Add basil and cover; cook 3 to 4 minutes over medium-low heat.
Stir twice during cooking.
Add tomatoes and garlic; season well and cook 5 to 6 minutes over high heat, uncovered.
Mix in cream and cook 2 minutes over high heat.
Add... - 36.2394
Farfalle With Mussels
In a large pot, place the mussels, shallots, onions, garlic, 1 tablespoon of parsley, wine, and the peppercorns.
Cover, and cook over high heat for 5 minutes, or until the mussels open.
Remove from the heat, drain, and shell the mussels, discarding the... - 43.121
Mussel Soup With Vegetables
Mussel Soup is flavorful and extremely satisfying. The master blend of Leeks, potatoes, carrots, garlic clove, butter, white wine, sprig thyme, egg yolks, sour cream and lemon juice goes well with the mussels with pepper and salt adding to the flavor making... - 45.8381
Mussels With Mustard Sauce
I like this Mussels with Mustard Sauce recipe. Cooking is my hobby which I have primarily learn't from my mother. Normally for lunch during holidays, I cook this dish and enjoy it with my mother. You must try this Mussels with Mustard Sauce recipe. - 38.3656
Mussel Stew
Mussel Stew is a perfect and well flavored side dish for a seafood themed dinner spread. This simple dish can be prepared quiet easily by following this fantastic and simple Mussel Stew recipe. - 40.8269
Cold Mussels With Two Sauces
1. PREPARE THE MUSSELS: Put the mussels into a large bowl or sinkful of cold water. Yank out the seaweed beards that protrude near the hinge. Scrub the mussels with a brush; rinse. In a large nonreactive pot, combine the mussels, wine and garlic. Cover and... - 35.3594
Black Mussel Fettuccine
BRING A LARGE POT of salted water to a boil.
HEAT THE OLIVE OIL in a large saucepan and add the mushrooms, shallot, and garlic.
Saute until the mushrooms begin to soften.
Add the Scotch and tilt the pan so the liquid settles to one side, warming it for just a... - 42.351
Tagliatelle With Mussels And Tarragon
1. In a large, deep skillet, heat the olive oil. Add the onion and garlic and cook over moderate heat, stirring occasionally, until softened, about 10 minutes. Add the thyme, wine and Pernod and bring to a boil. Stir in the mussels, cover and cook over... - 27.6032
Mediterranean Mussels
In a large high-sided skillet over medium heat, melt butter.
Saute shallots and garlic until soft.
Add Chardonnay and reduce by one-third.
Add cream, tarragon, dry mustard, paprika, salt, white pepper, and lemon zest.
Simmer until thickened, about 10... - 42.719
Mussel Saffron And Potato Soup
Put the saffron in a small bowl and pour over 3 tbsp just-boiled water Leave to stand.
Scrub the mussels well in plenty of running water and pull off the beards.
Discard any mussels that don't close when tapped on the edge of the sink.
Put the mussels in a... - 48.2911
Mussel Soup With Saffron Basil And Spinach
1. Put the saffron into a small heatproof bowl, pour over the measured boiling water and set aside to infuse. Discard any mussels that are broken or open. Put a large colander over another bowl.
2. Pour the wine into a saucepan large enough to accommodate all... - 34.9786
Mussels "a How-to Guide"
In this Mussels "A How-To Guide" video you get to know everything about eating Mussels. Mussels are inexpensive and highly nutritious, 1 kg costs less than a fast food dish. However, it is important to have complete knowledge of checking whether the mussels... - 49.1176
Steamed Mussels With Fennel In An Orange Broth
GETTING READY
1.Start by trimming the fennel bulb, and also separate the outer branches from the center, roughly chop the outer branches and cut the center in half, take out the core and thinly slice the bulb
2. Take the mussels, and wash it under cold... - 45.4849
Mussels Stuffed With Herbed Almond Butter
GETTING READY
1) Preheat oven hot to 400 degrees.
2) With a vegetable brush, scour mussels under running cold water. Discard the beards and rinse. Remove cracked or open mussels, keep aside.
3) Peel and mince shallots measuring to 1/3 cup.
5) Crush garlic,... - 42.7744
Clam Chowder Part 1- Mixing Seafood
Slurp your way into winter with this classic Creamy Clam Chowder. Somewhere between a soup and a stew, this first part of video features a mouth-watering mix of clams, potato and bacon. Click on the next part to see the step by step making of this delicious... - 133.826
Clam Chowder Part 2- Preparing Soup
Curious about the next step, here comes the second part! It's a healthy and economical dish that will 'surf' you well. The soup is tasty and refreshing too. Take your taste-buds on an exotic trip with this aromatic Clam Chowder recipe. - 136.409
Moules A La Mariniere
French food tastes not only delicious at restaurant. You can recreate them with perfection at home with Grace Piper. This is a fancy dish of cooking mussels and a french specialty. - 94.439
Moules Marinier
MAKING
1) In butter, sauté the shallots and garlic till they have turned golden.
2) Add the bay leaf, wine, thyme and mussels, cover and closely cook the ingredients together.
3) To cook the mussels evenly, agitate the pan as much as required.
4) Add the... - 41.0424
Seafood Casserole With Cheese
Combine enough seafood in a casserole to cater for the required amount of people.
Stew at least 2 cups of chopped tomatoes in about 3 tablespoons (60 g) of butter with 1 clove of garlic, basil, salt and pepper and 1 teaspoon of brown sugar.
Thicken the... - 33.2103
Microwave Seafood Curry
Puree the onions and garlic in a food processor.
Put the puree in a casserole with the oil.
Cover and microwave on HIGH for 4 minutes.
Add the carrot, apple, curry paste, sour cream (creme fraiche), crumbled thyme, bayleaf, tomato concentrate and sugar to the... - 42.5254
Moules Mariniere
GETTING READY
1) In the cleaned sink, place the mussel, and scrub using a hard brush in several changes of cold water until they are clean.
2) Using a sharp paring knife, remove any barnacles.
3) Using kitchen scissors, cut off the beards or tufts of hair... - 41.4328
Moules A La Mariniere
GETTING READY
1) Into a wide frying pan, melt half the butter and over a low flame sauté the garlic and onion till soft
2) Pour the white wine and let it come to a boil
3) Tip in mussels
4) Cover with a lid and leave to simmer on high heat for 4-5... - 40.0678
Moules Marinière
GETTING READY
1) Scrub and rinse the mussels well, discard mussels that have holes in them, are open, or have marine growth in them.
MAKING
2) Take a wide pan and add mussels, wine, water, peppercorns, shallots, garlic, carrots, and bouquet garni.
3) Bring... - 42.0599
Cozze Marinara
Scrub mussels thoroughly.
Put in a pan with onion, wine, bay leaf, thyme, garlic and salt.
Bring slowly to a boil.
Simmer until all the shells are open but not longer than 5 minutes.
Discard any unopened mussels.
Set aside mussels.
Keep warm.
Strain off... - 45.2111
Monies Farcies Bretonne
GETTING READY
1. Start by preheating the oven to 350°F
2. Take the mussels and wash and scrub the mussel shells under cold water then remove beards and discard any open shells.
MAKING
2. In a steamer, place the mussels along with boiling water
3. Cover... - 40.1813
Spaghetti Squash Marinara
Cut squash in half lengthwise; remove seeds. Place, cut sides down, on baking sheet. Bake in 350F (180C) oven about 1 hour or until tender. (Alternatively, place squash halves on microwave-safe plate. Microwave at High/100% 15 to 18 minutes or until... - 39.442
French Bistro Style Moules Frites
This Classic Moules Frites (Mussels and Fries) uses the twice fry technique for crisp delicious Pommes Frites. Fennel, thyme and wine add aromatics and flavor to the mussels. You'll want to drink the sauce! - 104.821
Soupe De Poisson Espagnole
GETTING READY
1. Start by poaching the haddock in the stock with the bouquet garni for 15 minutes, then discard the bouquet garni
2. Take the fish and remove the skin and bones, also liquidise the fish and stock
MAKING
2. In a pan, boil the garlic, thyme and... - 45.3635
Seafood Platter
To prepare the squid, cut the bodies into rings about 3/4 inch thick, cut the flaps or wings into strips, and leave the tentacles whole.
Heat 4 tablespoons of the olive oil in a very large saucepan, or use two saucepans.
Add the onions and a quarter of the... - 42.3423
Shellfish In Puff Pastry
1. Lightly grease a large baking sheet and sprinkle it with a little water. Roll out the pastry on a lightly floured surface into a rectangle slightly less than 5mm/1/4in thick. Using a sharp knife, cut into six diamond shapes about 13cm/ 5in long. Transfer... - 42.2616
Seafood Succotash
For succotash: Melt butter in large skillet over medium heat.
Add garlic and cook about 30 seconds.
Reduce heat, add beans, corn and cream and simmer about 10 minutes.
Stir in chives, lemon juice, salt and pepper If mixture is too thick, add a little more... - 41.6066
Linguine With Shrimp And Clams
Cook in boiling water until firm to the bite (al dente).
Drain, set aside.
Boil in a small amount of water just until pink, drain, and cut into small pieces.
Set aside.
Cut into small pieces and place in boiling water for 1 minute.
Drain and set aside.
Heat... - 41.3069
Saute De Poulet Aux Moules
GETTING READY
1. In a bowl, rub chicken pieces with rock salt. Cover and refrigerate for upto 18 hours.
2. Wipe off the salt from chicken. Pat them dry with paper towels.
3. Season flour with salt and pepper to coat chiccken chunks. Remove excess... - 43.4426
Hot Filled Loaves
Combine ingredients of the filling of your choice.
Slice bread and spread slices with filling.
Put the loaf back together again and wrap in aluminum foil.
Bake at 400°F (200°C) for 10 minutes, open the foil wrapping and bake a further 5-10 minutes until... - 33.2351
Seafood Special
GETTING READY
1) Remove the skin off the fish fillets. Pull off any stray bones. Slice the flesh of the fish into chunks.
2) Slice the onion fine.
3) Drain the can of smoked oysters.
4) Slice the crusts off the bread. Slice the white portion into cubes for... - 44.7654
A Supper From The Sea
GETTING READY
1) In a small saucepan, add 1/4 cup water. Bring to boil. Add in 1/2 packet of frozen peas. Cook for 2 minutes. Drain and chill. Wrap the remaining packet and freeze.
2) Using a paring knife, slice around the bottom of the ice-cream box. Let... - 41.5126
Spaghetti Cooked With Seafood
GETTING READY
1) Coat the salmon filets with lemon juice and set aside to marinade (for 20-25 minutes).
2) Mix together the ingredients for the seafood marinade and marinate the shrimp, squid and mussels in it (20-25 minutes).
MAKING
3) To make the tomato... - 89.2448
Seafood Risotto
For the basil-onion mixture, in a small bowl, add the chopped basil, onions, garlic, orange zest (if using), and salt.
Mix together and moisten with a small amount of olive oil.
Set aside.
For the risotto, in a 6 to 8 quart (6 to 8 1) high-sided pot, saute... - 45.6211
Brazilian Lime Fish Stew
“This is one of my favourite fish dishes - a wonderful combination of Brazilian ingredients where the flavours work perfectly together. The lime added at the end gives it a wonderful zesty finish and really lifts the dish. You can use any type of fish but... - 35.8726
Pasta In Aligue Sauce
In the video, chef is making pasta in Aligue Sauce with a mix of seafood. The dish looks very delicious but unfortunately only those who understand Filipino can replicate this dish. Nevertheless, if you have even little knowledge of Filipino language or... - 103.743
Hakkaido Pumpkin Seafood Soup
GETTING READY
1. Cut the fish and cuttlefish fillet in about half centimeter pieces.
2. Cut the shrimps and scallops in small cubes.
3. In a medium bowl, place all the seafood including the mussels.
4. To marinate add sugar, salt, white wine and cornstarch to... - 90.929
