Steamed Mussel Recipe?

[McCall St. Brewer]

Anyone have any simple, but good recipes for steamed mussels? Are mussels good steamed in beer?

 

[krispy d]

Anyone have any simple, but good recipes for steamed mussels? Are mussels good steamed in beer?

Steamed Mussels with Hennepin and Ginger

2 Tbsp. butter
2 oz. bacon, finely chopped
1 cup scallions, finely chopped
½ cup celery, finely chopped
1 Tbsp. fresh ginger, grated
4 pounds mussels, thoroughly cleaned and bearded
Freshly ground black pepper to taste
1½ cups Hennepin
¾ cup heavy cream (optional)
2 Tbsp. finely minced fresh cilantro or parsley

Melt the butter in a large pot (with lid). Add the bacon and cook over medium heat for 3 minutes. Add the scallions, celery and ginger and simmer, stirring, for another 3 minutes. Add the mussels, flavor with a generous grinding of black pepper. Pour the beer and the cream over the mussels and cover the pot tightly. Bring to a boil over high heat and steam the mussels in the covered pot until they all open, 3 to 6 minutes, depending on their size. Shake the pot vigorously a few times to toss the mussels with the buttery vegetables and to allow them to open. Discard any mussels that remain closed. Divide the hot mussels into soup plates along with the broth. Garnish with the minced cilantro or parsley. Serve with a generous portion of “Belgian fries” or bread, and Hennepin.

Serves 4


**Adjustments: I highly recommend pouring the entire bottle of Hennepin over the mussels--no need to stop at 1 and a 1/2 cups. Make sure you buy extra bottles to have with dinner, of course.

 

[rpucci]

place about a cup and a half of dry white wine and a couple of cloves of garlic in the bottom of your steemer pop mussels onto steamer rack and have at it.

Use salt and white pepper, if you have it, to taste.

Pour liquid over mussels and serve.

 

[Orfy]

place about a cup and a half of dry white wine and a couple of cloves of garlic in the bottom of your steemer pop mussels onto steamer rack and have at it.

Use salt and white pepper, if you have it, to taste.

Pour liquid over mussels and serve.

That's a good simple one.
Try adding a few chunks of butter to the liquor at flame out and serving with freshly chopped parsley.

 

[krispy d]

guess mine wasn't simple huh... it is good though.

 

[Orfy]

The last mussels I had were freshly harvested from a lough in Ireland and on the tabele withinn hours of low tide.

Here's one that's easy.

Mussels Mooring's Style
1/2 onion sliced 1 small bayleaf
1 clove garlic
2 tbls diced(small) carrot
140ml/1/4pint/2/3 cup fish stock (homemade preferably or instead, fish bouillon)
140ml/1/4pint/2/3 cup dry white wine
4lbs mussels,cleaned
150ml/1/4pint/2/3 cup double cream (approx)

Put the onion, carrot, bayleaf, garlic, fish stock and wine into a large saucepan. Bring up to the boil and simmer for 5 minutes. Add the mussels to the pan, cover and cook over a high heat for 3-4 minutes until the mussels have opened. Discard any that remain closed. Add the cream to the pan and heat the sauce but do not boil. Taste, then season with salt and pepper. Serve with freshly baked Soda Brown Bread. Serves 4.

Enjoy!

 

[McCall St. Brewer]

Thanks, everyone, for the great suggestions. Here's what I ended up doing:

I sauteed some onion and garlic in olive oil and added somed red pepper flakes. Then I added some fresh tomatoes (about a cup) from my garden which had been cooked a bit with some EVOO and some fresh basil. I poured in half a bottle of amber ale and brought it all to a boil. I put the mussels in, put the cover on and cooked them for about 3-5 minutes until they opened up. I put a little fresh basil on top, stirred them up and served them with garlic toast-- oh, and almost forgot- a 16oz ribeye steak and some more of the amber ale.

Heaven....

 

[RitsiGators]

Steamed Mussels with Hennepin and Ginger

2 Tbsp. butter
2 oz. bacon, finely chopped
1 cup scallions, finely chopped
½ cup celery, finely chopped
1 Tbsp. fresh ginger, grated
4 pounds mussels, thoroughly cleaned and bearded
Freshly ground black pepper to taste
1½ cups Hennepin
¾ cup heavy cream (optional)
2 Tbsp. finely minced fresh cilantro or parsley

Melt the butter in a large pot (with lid). Add the bacon and cook over medium heat for 3 minutes. Add the scallions, celery and ginger and simmer, stirring, for another 3 minutes. Add the mussels, flavor with a generous grinding of black pepper. Pour the beer and the cream over the mussels and cover the pot tightly. Bring to a boil over high heat and steam the mussels in the covered pot until they all open, 3 to 6 minutes, depending on their size. Shake the pot vigorously a few times to toss the mussels with the buttery vegetables and to allow them to open. Discard any mussels that remain closed. Divide the hot mussels into soup plates along with the broth. Garnish with the minced cilantro or parsley. Serve with a generous portion of “Belgian fries” or bread, and Hennepin.

Serves 4


**Adjustments: I highly recommend pouring the entire bottle of Hennepin over the mussels--no need to stop at 1 and a 1/2 cups. Make sure you buy extra bottles to have with dinner, of course.

Just made this for my wife's birthday and its an amazing recipie! I used an Ipa instead of the Hennepin and maple bacon and it came out awesome.