Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.how do you cook mussles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you cook mussles?),it will help you,my kids.
Answers:
Mussels Provencal (Moules Proven?ale)
Ingredients: (Serves 1-2)
2 lbs. Mussels, cleaned
1/2 cup dry white wine
Proven?ale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni :
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar
Serving Size: appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.
Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily.
Preparation:
To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
COZZE FREDDE
8 dozen mussels-scrubbed, bearded and rinsed
2 cups dry white wine
1/4 cup olive oil
4 cloves garlic-crushed
4 ounces anchovy fillets
1/2 teaspoon hot pepper flakes
2 tbls.vinegar
2 tbls. of parsley-chopped
In a large pot, bring the wine to a simmer/Add the mussels and cook until all mussels have opened/remove mussels,increase heat and reduce the liquid to 2/3 cup/Remove cooled mussels from shells and discard shells/In a large saute pan, heat the olive oil and add the garlic/saute until slightly browned/add the anchovies and chili flakes and stir/Add the mussels,reduced cooking liquid and vinegar and simmer 1 to 2 minutes/Remove from heat and allow to cool/Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.
Steamed Mussels
4 dozen or so mussels
1/2 cup water
1/2 cup dry white wine
2 tablespoons fresh parsley
1 tablespoon olive oil
2 crushed garlic cloves
heat olive oil in large pot. Brown garlic. Add parsley, white wine, and water. Place well scrubbed mussels in pot and cover. Heat on medium until shells open. Remove mussels from pot, place in a bowl, and pour this great broth over them.
STUFFED MUSSELS
4 dozen mussels=cleaned, and scrubbed
1/2 cup of dry white wine
2 tbls. olive oil
1 1/2 cups of bread crumbs
3 garlic cloves-minced
1 tbl. parsley-mnced
4 tbls. melted butter
salt, and pepper
steam mussels in olive oil, and wine/remove from shells, and chop/mix with bread crumbs,butter,garlic, and parsley/moisten with mussel stock/fill half shells with mixture, and bake at375 for 12-15 minutes
COZZE A RAGANATI
4 lbs. of mussels-scrubbed, and cleaned
1 1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley-chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine
steam open mussels(retain broth),when done discard top shell/place mussels in a single layer in a baking dish/scatter bread crumbs,oregano, and parsley over mussels/drizzle with oil, and bake at 450 degrees for 5 minutes/mix tomatoes,wine, and mussel broth/ladle over mussels, and bake an additional 10 minutes
MUSSELS OREGANATA
36 Mussels-scrubbed and cleaned
1/2 cup Butter- melted
4 Cloves Garlic-minced
1/2 cup of breadcrumbs
2 tsp. Dried oregano
2 tbls.parsley-chopped
1 sm Onion- minced
1/4 cup of white wine
salt,and pepper
In a large saucepan, heat 2 inches of water to a boil/Add mussels, cover and steam until opened/Remove mussels from pot,and discard top shells,but reserve broth/Preheat oven to 375 degrees/Combine all remaining ingredients/add enough broth to make a loose paste(add a little water if you need to)/place a little crumb mixture on top of each mussel and place the shells on a baking sheet/ Bake 10 minutes and then finish under the broiler a few minutes until browned/
FRITTELLE DI MITILI
30-40 large mussels - cleaned & scrubbed
1/2 cup flour
1 egg white - beaten
olive oil
salt & pepper
(1) Batter
Mix the flour, 3 tbls of olive oil/salt pepper & enough water to make a medium thick batter/let sit for 20 minutes then mix in egg white
(2) Prep
Steam open mussels & remove from shell/heat oil in a deep pan/dip mussels in the batter & fry until crisp/drain on paper towel & serve with lemon
MUSSELS PIZZARIA STYLE
For lack of a better name! A staple in all good pizzarias.
20-30 fresh mussels - cleaned & scrubbed
1 small onion - chopped
4 cloves of garlic - minced
2 cans of plum tomatoes
1/4 cup of olive oil
1/2 tsp. of oregano
4 tbls. parsley - chopped
4 tbls. basil - chopped
dash of salt & pepper
red pepper flakes - as per your taste
Heat olive oil in a large pot with lid/add onion and garlic & simmer till onions are transluscent/add the tomatoes and break them up a bit with a wooden spoon/add oregano, salt, pepper, parsley, basil, and red pepper flakes/cook on medium for about 20 minutes/add the mussels, cover and simmer until mussels open, discarding any that don't/remove top shells, pour into large dish/serve with plenty of italian bread
Baked Mussels
1 cup of water
2 cloves of minced garlic
Olive oil
Salt
Pepper
2 tablespoons chopped fresh parsley
Dry bread crumbs
Steam open the mussels. Remove top shell and place mussels in baking dish, but don't overlap. Drizzle olive oil, minced garlic, salt, pepper, and parsley over mussels with bread crumbs, and place in preheated 350 degree oven for ten minutes.
MUSSELS WITH GARLIC BUTTER
3 lb Fresh mussels, scrubbed
1 1/4 sticks of butter
3/4 cup of onion-Finely chopped
6 lg Garlic cloves- minced
4 tb Chopped fresh parsley
2 tbls. Fresh lemon juice
1 tbl. Grated lemon peel
Place mussels in a large covered pot and cook over high heat until mussels open/remove mussels and place in bowl/ Melt butter in same pot add garlic, and onion sauté until onion is transluscent/ Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil/ Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Other Answers:
Steamed with a little old bay and tabasco or tapatio
Source(s):
Lived crazy close to Maryland growing up
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.how do you cook mussles?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(how do you cook mussles?),it will help you,my kids.
Answers:
Mussels Provencal (Moules Proven?ale)
Ingredients: (Serves 1-2)
2 lbs. Mussels, cleaned
1/2 cup dry white wine
Proven?ale Sauce:
1 tablespoon olive oil
2 onions, chopped
1 celery stalk, chopped
1 garlic clove, chopped
1 teaspoon chopped fresh basil, plus extra to garnish
bouquet garni :
1 tablespoon tomato paste
1 lb. ripe plum tomatoes, peeled and chopped, or 1 14-oz can chopped tomatoes
salt and pepper
1 teaspoon sugar
Serving Size: appetizers - 1/4 to 1/2 Lb. ; entrees - 3/4 to 1 Lb.
Storage: Store the live mussels in your refrigerator and cover with ice or a damp cloth to keep moist. They should not stand in water, so drain liquid
from the container daily.
Preparation:
To make the sauce, heat the olive oil in a large saucepan, add the onions, celery, garlic, basil and bouquet garni, and cook over low heat for 5 minutes or until softened but not browned.
Mix in the tomato paste and tomatoes, salt, pepper, and sugar, and simmer gently for 30 minutes.
Put the mussels in a casserole dish with the wine, over high heat, and bring to a boil. Cook for a few minutes only, until the mussels have opened, stirring frequently to ensure they are evenly cooked.
Pour off the cooking liquid, discard any mussels that have not opened, and return the opened mussels, in their shells, to the casserole dish.
Pour the hot tomato sauce over the mussels and heat through. Sprinkle with chopped basil and serve at once.
COZZE FREDDE
8 dozen mussels-scrubbed, bearded and rinsed
2 cups dry white wine
1/4 cup olive oil
4 cloves garlic-crushed
4 ounces anchovy fillets
1/2 teaspoon hot pepper flakes
2 tbls.vinegar
2 tbls. of parsley-chopped
In a large pot, bring the wine to a simmer/Add the mussels and cook until all mussels have opened/remove mussels,increase heat and reduce the liquid to 2/3 cup/Remove cooled mussels from shells and discard shells/In a large saute pan, heat the olive oil and add the garlic/saute until slightly browned/add the anchovies and chili flakes and stir/Add the mussels,reduced cooking liquid and vinegar and simmer 1 to 2 minutes/Remove from heat and allow to cool/Place mixture in a large bowl, cover tightly with plastic wrap and refrigerate for several hours or overnight. Add the parsley, toss well and serve.
Steamed Mussels
4 dozen or so mussels
1/2 cup water
1/2 cup dry white wine
2 tablespoons fresh parsley
1 tablespoon olive oil
2 crushed garlic cloves
heat olive oil in large pot. Brown garlic. Add parsley, white wine, and water. Place well scrubbed mussels in pot and cover. Heat on medium until shells open. Remove mussels from pot, place in a bowl, and pour this great broth over them.
STUFFED MUSSELS
4 dozen mussels=cleaned, and scrubbed
1/2 cup of dry white wine
2 tbls. olive oil
1 1/2 cups of bread crumbs
3 garlic cloves-minced
1 tbl. parsley-mnced
4 tbls. melted butter
salt, and pepper
steam mussels in olive oil, and wine/remove from shells, and chop/mix with bread crumbs,butter,garlic, and parsley/moisten with mussel stock/fill half shells with mixture, and bake at375 for 12-15 minutes
COZZE A RAGANATI
4 lbs. of mussels-scrubbed, and cleaned
1 1/2 cups of bread crumbs
1 tsp. of oregano
1 tsp. of black pepper
1/2 cup of parsley-chopped
1/3 cup of olive oil
1 cup of crushed tomatoes
1/2 cup of white wine
steam open mussels(retain broth),when done discard top shell/place mussels in a single layer in a baking dish/scatter bread crumbs,oregano, and parsley over mussels/drizzle with oil, and bake at 450 degrees for 5 minutes/mix tomatoes,wine, and mussel broth/ladle over mussels, and bake an additional 10 minutes
MUSSELS OREGANATA
36 Mussels-scrubbed and cleaned
1/2 cup Butter- melted
4 Cloves Garlic-minced
1/2 cup of breadcrumbs
2 tsp. Dried oregano
2 tbls.parsley-chopped
1 sm Onion- minced
1/4 cup of white wine
salt,and pepper
In a large saucepan, heat 2 inches of water to a boil/Add mussels, cover and steam until opened/Remove mussels from pot,and discard top shells,but reserve broth/Preheat oven to 375 degrees/Combine all remaining ingredients/add enough broth to make a loose paste(add a little water if you need to)/place a little crumb mixture on top of each mussel and place the shells on a baking sheet/ Bake 10 minutes and then finish under the broiler a few minutes until browned/
FRITTELLE DI MITILI
30-40 large mussels - cleaned & scrubbed
1/2 cup flour
1 egg white - beaten
olive oil
salt & pepper
(1) Batter
Mix the flour, 3 tbls of olive oil/salt pepper & enough water to make a medium thick batter/let sit for 20 minutes then mix in egg white
(2) Prep
Steam open mussels & remove from shell/heat oil in a deep pan/dip mussels in the batter & fry until crisp/drain on paper towel & serve with lemon
MUSSELS PIZZARIA STYLE
For lack of a better name! A staple in all good pizzarias.
20-30 fresh mussels - cleaned & scrubbed
1 small onion - chopped
4 cloves of garlic - minced
2 cans of plum tomatoes
1/4 cup of olive oil
1/2 tsp. of oregano
4 tbls. parsley - chopped
4 tbls. basil - chopped
dash of salt & pepper
red pepper flakes - as per your taste
Heat olive oil in a large pot with lid/add onion and garlic & simmer till onions are transluscent/add the tomatoes and break them up a bit with a wooden spoon/add oregano, salt, pepper, parsley, basil, and red pepper flakes/cook on medium for about 20 minutes/add the mussels, cover and simmer until mussels open, discarding any that don't/remove top shells, pour into large dish/serve with plenty of italian bread
Baked Mussels
1 cup of water
2 cloves of minced garlic
Olive oil
Salt
Pepper
2 tablespoons chopped fresh parsley
Dry bread crumbs
Steam open the mussels. Remove top shell and place mussels in baking dish, but don't overlap. Drizzle olive oil, minced garlic, salt, pepper, and parsley over mussels with bread crumbs, and place in preheated 350 degree oven for ten minutes.
MUSSELS WITH GARLIC BUTTER
3 lb Fresh mussels, scrubbed
1 1/4 sticks of butter
3/4 cup of onion-Finely chopped
6 lg Garlic cloves- minced
4 tb Chopped fresh parsley
2 tbls. Fresh lemon juice
1 tbl. Grated lemon peel
Place mussels in a large covered pot and cook over high heat until mussels open/remove mussels and place in bowl/ Melt butter in same pot add garlic, and onion sauté until onion is transluscent/ Add 3 tablespoons parsley, lemon juice, lemon peel and reserved liquid from mussels and bring to boil/ Season to taste with pepper. Drizzle garlic butter over mussels. Sprinkle with 1 tablespoon parsley.
Other Answers:
Steamed with a little old bay and tabasco or tapatio
Source(s):
Lived crazy close to Maryland growing up
correctness,It's Non-profit and only for informational purposes.
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