RECIPES WITH MUSSELS

 

                 

                       MUSSELS DIJONNAISE – MUSSELS WITH MUSTARD SAUCE

A French delicacy.

1 tbsp butter

¼ cup finely chopped onions

3 spring onions, trimmed and finely chopped

2 garlic cloves, peeled and minced

1 kg (2 lb) mussels, scrubbed and debearded

1 tsp salt and freshly ground black pepper to taste

1 bay leaf

2 sprigs of fresh thyme

62.5 ml (¼ cup) white wine

125 ml (½ cup) cream

2 tbsp Dijon mustard

2 tbsp finely chopped parsley

 

Heat butter in a large saucepan add the onion, spring onions and garlic and cook until wilted do not brown.

 

Add the mussels, salt, pepper, bay leaf, thyme, wine and cream.  Cover the saucepan bring to a boil and cook f0r 5 minutes, shaking the saucepan to redistribute the mussels.  Cook until all the mussels have opened discarding those that have not.

 

Transfer the mussels to a serving dish and keep warm.  Continue cooking the sauce fr 1 minute and discard the herbs.  Stir in the mustard and heat but do not boil. Season the sauce to taste ad spoon over the mussels, and serve immediately, sprinkled with chopped parsley and crusty, brown bread.

 

 

                                    MUSSELS IN A SPICY TOMATO SAUCE

A spicy seafood dish.

1 tbsp olive oil

1 tbsp butter

2 tbsp finely chopped onions

2 tbsp finely chopped garlic

250 ml (1 cup) thick tomato juice

125 ml ( ½ cup) dry white wine

1 tsp sugar

Salt to taste

½ tsp crushed red pepper

1 kg ( 2 lb) mussels, scrubbed and debearded

2 tbsp chopped parsley  

 500 g (1 lb) spaghetti, boiled in salted water until “al dente” and strained

 

Heat olive oil and butter in a large saucepan add the onion and cook, stirring occasionally until the onions are translucent, about 5 minutes.  Add the garlic and crushed red pepper and cook for 2 minutes until fragrant, stirrin1g often.

 

Add the tomato, wine, sugar and salt and bring to a simmer.  Add the mussels to the sauce, cover and simmer for 5 minutes, until the mussels open, discarding those that do not. 

 

Serve over the spaghetti sprinkled with chopped parsley.   

 

 

                            MUSSELS WITH SPAGHETTI - ITALIAN RECIPE

Olive oil

2 cloves garlic, peeled and sliced

2 pinches dried chilli flakes

1 anchovy fillet, trimmed and finely  chopped

500 g (1 lb) spaghetti boiled in salted water until almost “al dente”, reserving 1 cup cooking liquid

12 ripe cherry tomatoes, halved

1 kg (2 lb) mussels, scrubbed and debearded

Salt and freshly ground black pepper to taste

 

Sauté the garlic, chilli flakes and anchovy in olive oil and when the onions become translucent add the cherry tomatoes and cook for 2 minutes.  Add the mussels and cook until they open, discarding those that do not. Add a handful of chopped parsley.

 

Place the spaghetti back into the saucepan pour in the reserved cooking liquid and mussel sauce and cook for 1 minute more,  Serve drizzled with olive oil. 

 

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