Steamed Mussel Wine Broth Recipes

Melt the 3 tablespoons butter in a 5- to 6-quart pan. Add garlic and onion; cook over medium-high heat until soft, stirring occasionally. Add wine, parsley, and pepper; bring to a boil. Add mussels. Reduce heat, cover, and simmer gently until mussels have... - 30.1946

GETTING READY 1. Chop garlic, parsley, oregano and anchovy fillets together. MAKING 2. Heat some oil in a skillet and saute chopped ingredients. Stir for a while. 3. Add mussels and clams into the skillet. 4. Pour in white wine. 5. Sprinkle red pepper... - 116.006

Mussels are a delicious, yet inexpensive seafood meal. Watch Chef Ellie Espo show you how to make poached mussels with salty pancetta in a beautiful garlic flavored wine sauce, the perfect marriage of flavors! When served with a hunk of crusty bread to dunk... - 136.113

1 Remove beards from mussels. In a large bowl or kettle combine 4 cups of the cold water and 2 tablespoons of the salt; add mussels. Soak mussels for 15 minutes; drain and rinse. Discard water; repeat soaking, draining, and rinsing two times more. 2 In a... - 35.5528

Mussels in brodo is always a crowd pleaser and this is a great twist on the classic preparation with white wine. The Anisette and basil pair very well together and the acidity in the tomatoes balances well with the shellfish. You can omit the butter is need... - 36.7295

Combine first 8 ingredients in a large stockpot; stir well. Add mussels; cover and cook over high heat 13 minutes or until mussels open, stirring well after 3 minutes. Discard thyme, bay leaves, and any unopened shells. Remove mussels with a slotted spoon;... - 38.2214

Brush and scrape mussel shells thoroughly, and wash in several waters. Place in deep kettle; add wine, shallots, pepper and thyme. Cover, bring to boil and simmer 6—8 minutes until shells open. Remove mussels in shells to large deep casserole... - 36.7107

1. Scrub the mussels thoroughly with a stiff brush under cold running water, discarding any with open or broken shells. With scissors or a small, sharp knife, cut off and discard the "beard" that extends from the side of the mussel. 2. Melt 2 tablespoons of... - 30.1389

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

It’s a classic dish with only five ingredients so prep and cook won’t take more than 30 minutes. This basic Moules Marinière recipe is also very versatile. Add fries to get Moules Frites (mussels and fries), or toss the mussels and mussel water with... - 127.381

Stephanie, The Posh Pescatarian, makes her delicious version of the Southern French favorite - Les Moules Provencale or Mussels Provence style. Vive la France! - 99.1038

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

1. Place mussels and wine in a large saucepan. Cover and place over high heat; bring to a boil. Steam for 4 minutes or just until shells open. Drain, reserving cooking liquid. Add enough water or stock to make 2 cups (500 mL) liquid. Remove mussel meat from... - 33.494

You can use black or New Zealand green-lipped mussels for this French recipe. When buying either type, select ones with tightly closed shells that are not cracked or broken. If a mussel is open, tap it; it should close promptly. To clean mussels, scrub the... - 38.3373

Combine carrots, celery, parsley, garlic, wine and water in a large saucepan. Bring to the boil, reduce heat to a simmer, cook for 3 minutes. Add mussels, increase heat to high. Cover, steam mussels, shaking the pan from side to side over the heat, until... - 42.6737

Ingredients traditionally used in Spanish seafood stews are brought together here. Spanish chorizo and saffron flavor the broth, and a classic red pepper-based romesco sauce provides a tangy accent. - 43.4608

Make roux with Fleischmann's Margarine and flour. Add wine and water. Do not use milk for this dish it will curdle. Add seafood spice, chopped parsley, garlic and onion. Cook to desired creamy consistency. Season to taste. The traditional French way is a thin... - 40.3845

Scrub oysters, clams and mussels . In a deep heavy Dutch oven, stockpot or old-fashioned braising kettle, brown onions in butter until golden. Stir in remaining ingredients and simmer 5 or 6 minutes to extract flavors. Discard lemon slices. Pile in the... - 35.4209

Try out the easy-to-make Cioppino recipe. Enjoy the Cioppino at any party and let us know how you liked it! - 43.3447

Scrub the mussels. Bring the water shallots or onion, bay leaf and thyme to boil for 4 minutes, add half the wine and steam the mussels over this until they open. Remove the mussels from the shells and set aside. Strain the broth through a fine sieve. Place... - 41.1032