Mussles Recipes

If you are a soup lover, surely, you will love the mussels soup. But, if you also like to eat a delicious Italian food, definitely, a Italian mussel soup recipe is for you. One of the most tasty sea foods in the market are the mussels. Since, this sea food is also my favorite, I will share you a recipe that you and your family will feast.







Ingredients needed are:

7 dozen of fresh and clean mussels
3/4 cup of chopped onion
3 tablespoon of butter (or margarine)
1/3 cup olive oil
1 tablespoon minced garlic
1 tablespoon dried basil
1 1/2 cups of dry white wine
3 28-oz cans Italian tomatoes
juice of squeezed 1 big sized lemon
a French or a wheat bread

Prepare the butter in a casserole. Then, saute garlic and onion until they become soft. Add basil, wine, and tomatoes, and lemon juice. Then, let it boil for few minutes in an oven. When the mixture is boiling, add the clean mussel. Cover the casserole, and let it cook for 15 minutes. Put the oven in a medium heat. Then, laddle the mussels soup, and put in a wide-mouth serving bowl. Serve this hot with a fresh French bread and a cold juice.

Everybody loves seafood. Eating seafood delicacies is a surefire weay of staying healthy. My mom used to tell me that I should always include seafood in my diet -- mussles included.

I used to hate mussles. It has some texture that I can't quite explain. As a child, I'd pretend to eat the mussles that were served on the dining table. When my parents were not looking, I'd shove it in my pockets where I had a plastic bag ready. My sister used to squeal on me. I'd always punch her arm when I see that she's about to tell my mom about my misdeed. Needless to say, I'd get caught not eating the mussles. How I hated my sister during those times. However, things have changed. I've tasted Lasagne of Mussles with Herbs and Tomato. I just got to share the delicious healthy recipe with you.

Ingredients:

1 1/2 kg of Mussles

1200 ml of nage

8 lasagne sheets (dried or fresh)

50 g of mixed vegetables (diced)

2 tablespoons of herbs -- parsley and chives (choped)

2 tablespons of tomatoes concasses

50 ml of olive oil

1 tablespoon of salt

1 tablesppon of lemon juice

1 tablespoon of white pepper (ground)

1 sprig chervil for decoration

Make sure that you de-beard and scrub the mussles. See to it that you discard the mussles that are already open; these mussles are already dead. Meanwhile, boil some salted water and cook pasta until you see that it is already al dente. Next, you need to place the nage in a shallow wide pan and bring it to a boil. The mixed veggies and the mussles need to be added into the pan. Simmer the mixture for around 4 minutes or until such time that the mussles are already open. Afterwards, lasagne, tomatoes concasses, olive oil, and the chopped herbs may be included in the mixture. Use the pepper and salt to season the dish. Lastly, add lemon juice then heat for around 30 seconds or more.

I'm an alcohol-drinker and I love mussels. I can survive my date-less Saturday nights with just beer, tequila, and mussels. I know that it sounds a bit too off-set for the stomach. But, what the hell right? They taste good. That's why I love clam-bakes so much.

But then I thought, why not mix these stuff up? I mean, some people use fine gourmet wine on fine dining meals, right? So, I would use beers in my mussels. The drunken mussels are very simple to prepare. All you need are:

- 1 teaspoon of cooking oil
- a half of diced red bell pepper
- a half of diced small onion
- one half cup of your favorite tequila
- a quarter cup of water
- one piece of fresh lime juice
- ground black pepper (fresh)
- two pounds of fresh mussels, no beards and they should be scrubbed
- a half cup of fresh and chopped cilantro

Then you heat your large pot with oil in it. You cook your onion and your red pepper in the oil. You have to stir your ingredients for five minutes, tops. Then, you add the tequila, the lime juice, the water, jalapenos and the pepper. You stir them all together. When it comes to a boil, add your mussels in. Put a dash of cilantro in. You cover your pot and let it steam for about 3 or 4 minutes. If all the mussels are open, they're ready! Throw away the mussels that did not open up. There's your drunken mussels!

The Mytilus edulis or the common edible mussel is classified under the phylum mollusca. Mussels are invertebrates that are related to clams, oysters, squids, octopuses, and snails. Mussels are also under the taxonomic class Lamellibranchiatta or bivalves. Mussels are bivalves, in the sense that they have bilaterally symmetrical body which are laterally compressed and enclosed by a two-valve shell, hinged dorsally.

Mussels are dominant in the lowland and mid-intertidal region in temperate seas of the northern and southern hemispheres. Mussels are essentially intertidal organisms which feed by filtering streams of water brought by the changing tides. Mussels are sedentary or inactive creatures that live in dense communities. This living arrangement allows mussels to resist the kinetic energy of ocean waves.

Here is an example of a gourmet food recipe for mussels. This one is called Greek mussels.


You will need the following ingredients:

1 tbsp olive oil
4 thinly sliced shallots
2 lbs cleaned mussels
1/2 cup dry white wine
1 cup finely chopped Italian leaf parsley
1 cup goat milk and plain yogurt

Heat the shallots in olive oil until translucent using a large pot over medium heat. Transfer the mussels to a serving dish, leaving behind the liquid. Reheat the pot and ad wine and parsley. Bring the mixture to a boil and reduce by 1/3. Take the pot off the heat and add yogurt. Mix thoroughly and pour this sauce over the mussels.

Weight is a big issue for Americans. There are comments that say that half of Americans are obese and the other half are vomiting their stomach contents in the toilet bowl.

If you are conscious about your weight then try cooking some low-fat foods rather than puking your way to anorexia or bulimia.

Seafoods are the best source of meat if you don't want to get fat. They are low in calories and and taste good, too. Try this simple mussel recipe for the weight watcher in you.

You need:
2 lbs of uncooked mussels, a cup of Chardonnay wine, 6 smashed cloves or garlic, 1 thinly sliced onion, 2 teaspoons of olive oil, 2 finely chopped tablespoons of parsley, a teaspoon of crushed red pepper flakes and a pound of pasta for spaghetti.

You must:
Cook the pasta by boiling water first. While waiting for the water to boil, prepare the mussels by cleaning them through cold water. Don't forget to remove all the beards.

Saute the garlic and onions in oil. Add wine then wait for it to boil.

Check on your boiling water and put the pasta. Let the pasta cook.

When the wine boils, lower the stove heat to medium for simmering. Add the mussels and wait till the shells open.

After your pasta has been cooked, set it up on a plate and pour the cooked mussel and wine concoction in the pasta. Garnish with a little bit of parsley.

This recipe will only take about 30 minutes including preparation. It can be served for 4 people. Make sure you feed it to at least four people. Too much of any food can still make you gain weight.

Enjoy eating!

Mussels make some of the best dishes. Just like the other seafood, however, there are several tips you must know in preparing mussels. These tricks help preserve the rich taste of mussels.

First, always buy mussels that have their shells closed. This means that they are alive. You must buy them when they are alive. For, fresh mussels give the best and richest flavor.

Second, if you buy mussels alive, they must also be alive when they are cooked. The trick to this of course is proper handling and storage. Make sure that there is enough oxygen to circulate in their containers. Moreover, their storage must not last more than three days.

Third, before cooking, wash mussels well to remove the dirt from the shells. But remember not to soak them for a long time in the water.

Fourth, properly cook or avoid overcooking mussels. This ensures that the natural mussel flavor and taste is preserved.

Pasta makes people think of something sumptuous, and adding some clams will make people drool in hunger. Provided, the innovativeness of chefs, a pasta recipe was created and the sauce contains some clams. This is simply done just like the usual sautéing of all ingredients including the clams. What makes this thing special is the fact that it is pasta and clam collaboration. It has been observed in several culinary institutions that perfectly matching both will result into a mouth watering dish. Though clams are rare and mostly seasonal, this clam recipe can be prepared on all occasions and will attract people from all ages. The taste of the clams is tempting complemented by the royalty of pasta. With this recipe, cooking becomes a worthy and delicious activity.

I'd given advice to a friend who wishes to cook for a dinner date instead of eating out at the restaurant. I said perhaps a more exotic mussel recipe would do the trick. He likes French bread and seafood and the recipe I'm giving him is perfect for his date since it yields two servings. Here's how it goes:

The mussels are should be washed well and you need to get rid of those that don't close when tapped. Heat a tablespoon of butter on medium fire, then you pitch in half a cup of chopped shallots. Sauté this for 5 minutes and mix a cup of dry white wine as well as the saffron threads and a teaspoon of ground saffron. Yumm! You can boil this for five minutes and then pour in the mussels. Continue simmering until the mussels open--this can last for another five minutes. About two kilograms of mussels are needed for this wonderful Saffron Mussels dish. Enjoy your dinner!

A Clambake is a summer or beach tradition that has been around ever since the Native Americans taught the Pilgrims how. It's a cooking technique that involves hot rocks, seaweed and seafood.

Tradition states that first, a hole has to be dug into the ground, the bottom of which is layered with stones, then heated by coals. When the stones are hot enough, you place a layer of seaweed on top of the stones, then place the food, which usually consists of clams, corn, shellfish, potatoes and onions (all individually wrapped). Next, cover again with seaweed and a tarpaulin for best results. The whole thing should be ready in around two hours.

Clambakes are a simple, if time-consuming way to cook some of your favorite seafood, especially if you're on a beach.

Baked Mussels are great appetizers or finger foods for guests, and can even be made into a great meal if done right. But before you cook, inspect your mussels first. There are two rules of thumb when it comes to cooking shellfish: If it's open before you cook, discard it. If it's still closed after you cook it, discard it. Follow these two rules and you won't get into trouble.

To start cooking these, first you have to open them. Boil the mussels in water (or any other liquid you fancy) for 1-3 minutes. Take them out, discard the shells with no meat, and prepare to bake them.

Place the mussels on a baking sheet, sprinkle some chopped garlic and cheese or butter, and bake them until the cheese melts or the butter is liquefied, then cool and serve warm.

Mussels are fairly common seafood that makes for a great appetizer or even a main dish. In choosing mussels, make sure that you always choose closed ones, as it is a sign that they are very fresh (in fact they are still alive at this point. Dead mussels have open shells), and make sure that they don't smell of ammonia.

Wash the mussels, making sure that you remove any barnacles or "beards" that they have. Discard any opened mussels. Keep them in the freezer for the meantime. Don't keep fresh mussels for more than two hours this way.

Prepare the steamer by putting water, herbs and any other ingredient of your choice in order to add flavor to the mussels as they cook. You can use clear soda, plain water, or even alcohol such as white wine as a steaming medium. Place the ingredients in the steamer and cook until the mussels open. Take out the mussels, and the remaining liquid in the steamer (you can add some condiments to the liquid in order to make a sauce if you wish) and serve.