Best 9 Black Peppered Mussels Recipes
Indulge in the exquisite flavors of Black Peppered Mussels, a culinary delight that tantalizes taste buds with its symphony of bold and harmonious flavors. This delectable dish showcases the perfect balance between the briny sweetness of plump mussels and the fiery kick of freshly cracked black pepper. Join us on a culinary journey as we explore two variations of this classic recipe. The first recipe features a classic combination of white wine, garlic, and shallots, while the second introduces a unique twist with the addition of coconut milk and lemongrass, infusing the dish with Thai-inspired flavors. Both recipes promise an unforgettable dining experience, leaving you craving more. Let's dive into the culinary adventure and discover the secrets behind this extraordinary dish.
Here are our top 9 tried and tested recipes!
GARLIC AND WHITE WINE MUSSELS
Steam mussels in wine with garlic, smoked paprika and fresh herbs.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
- Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.
THE BEST MOULES MARINIèRES (SAILOR-STYLE MUSSELS) RECIPE
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A pot of classic French Moules Marinières is fast food at its best. Make sure to serve it with wine and plenty of toasted bread for dipping into the garlicky, briny broth.
Provided by J. Kenji López-Alt
Categories Appetizers and Hors d'Oeuvres Mains Quick Dinners
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- In a medium Dutch oven or large saucepan, melt 1 tablespoon butter over medium-low heat. Add leeks, shallot, garlic, and bay leaves. Season lightly with salt and heavily with black pepper and cook, stirring, until vegetables are very soft but not browned, about 10 minutes.
- Increase heat to high and add cider or wine. Bring to a boil and let reduce by half, about 2 minutes. Add mussels, stir, cover, and cook, shaking pan constantly and peeking every 30 seconds to stir. As soon as all the mussels are open, transfer mussels to a bowl using tongs. Place pan lid over bowl to keep mussels warm.
- Remove from heat and whisk in remaining butter along with mayonnaise or crème fraîche (if using). Return mussels to pot, add parsley, lemon juice, and lemon zest, stir to combine, then transfer to a warm serving bowl. Serve immediately with additional mayonnaise (if using) and broiled bread.
Nutrition Facts : Calories 710 kcal, Carbohydrate 62 g, Cholesterol 145 mg, Fiber 3 g, Protein 62 g, SaturatedFat 7 g, Sodium 1409 mg, Sugar 11 g, Fat 23 g, ServingSize Serves 3 to 4, UnsaturatedFat 0 g
BLACK PEPPERED MUSSELS
Joe Bruno is the chef and owner of Pasta Nostra in Norwalk, Connecticut. Liana DiMeglio, a former employee of Joe's, is chef and owner of Liana's Trattoria in nearby Fairfield.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 4
Steps:
- Place the mussels in a medium skillet. Grind half of the pepper over mussels. Cover, and place over high heat. Cook until the mussels open, 1 1/2 to 2 minutes. If there is not enough liquid released from the mussels it may be necessary to add a few tablespoons of water to steam the mussels.
- As soon as the mussels have opened, transfer to a serving bowl. Grind remaining pepper over mussels. Serve with lemon wedges and a drizzle of olive oil. Serve immediately.
BLACK PEPPER MUSSELS
In this dish, raw mussels are combined with freshly ground pepper in a skillet over a very hot flame; they should be eaten piping hot. Liana DiMeglio of Liana's Trattoria in Fairfield, Connecticut, brought this recipe from Naples, Italy, years ago.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 4
Steps:
- Put mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until mussels open, 2 to 3 minutes. (Discard unopened shells.)
- Transfer mussels to a serving bowl. Season with remaining teaspoon pepper, and drizzle with oil. Serve immediately with lemon wedges.
BLACK PEPPER MUSSELS
Steps:
- Put the mussels and 1/4 cup water in a large skillet. Season with 1 teaspoon pepper. Cover, and cook over high heat, stirring once, until the mussels open, 2 to 3 minutes. Discard unopened shells.
- Transfer the mussels to a serving bowl. Season with the remaining pepper, drizzle with olive oil, and serve with lemon wedges.
CLASSIC FRENCH MUSSELS
Steps:
- Heat the olive oil in a large pot over medium-high heat. Add the shallots and garlic and cook until softened, about 5 minutes. Add the mussels, wine, cream, butter, and parsley and season well with salt. Give it a good stir, cover the pot, and cook until mussels open and are cooked through, about 10 to 15 minutes. Divide the mussels and the juices between 2 bowls and serve with the crusty bread.
DRUNKEN MUSSELS
This seriously delicious drunken mussels recipe is one of the quickest shellfish preparations known to man. Bring a flavorful, wine-based broth to a boil, add mussels and cover; cook until they open, and eat. That's it!
Provided by Chef John
Categories Seafood Shellfish Mussels
Time 20m
Yield 2
Number Of Ingredients 10
Steps:
- Melt butter in a large stock pot over medium heat. Add garlic and let sizzle for about 30 seconds. Season with red pepper flakes and lemon zest, stirring for about 45 seconds.
- Quickly pour in wine into the pan and season with black pepper. Bring sauce to a boil, stir in mussels, and cover immediately. Shake pot and let boil for 1 minute.
- Stir mussels, replace cover, and let boil for 2 more minutes. The shells will begin to open. Stir in parsley, cover pot, and cook until all shells are open, 1 to 3 minutes.
- Serve with grilled bread and lemon wedge.
Nutrition Facts : Calories 552.7 calories, Carbohydrate 40.5 g, Cholesterol 91.2 mg, Fat 14.8 g, Fiber 7.4 g, Protein 28.1 g, SaturatedFat 7.8 g, Sodium 620.1 mg, Sugar 6.2 g
STEAMED MUSSELS II
Less is more when it comes to cooking mussels! Use only fresh mussels, which are tightly closed when you buy them. If you can't find fresh mussels, make something else! Serve with slices of fresh crusty bread to soak up the delicious broth.
Provided by STEPHANO
Categories Seafood Shellfish Mussels
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a medium stock pot, heat butter over medium heat. Add shallots and saute until translucent.
- Pour in wine and mussels. Raise heat to medium/high and steam mussels until shells open, about 5 minutes.
- Pour mussels and cooking liquid into a serving bowl, sprinkle with parsley and freshly ground black pepper to taste. Serve immediately.
Nutrition Facts : Calories 158.1 calories, Carbohydrate 5.4 g, Cholesterol 42 mg, Fat 6.6 g, Fiber 0.3 g, Protein 10.7 g, SaturatedFat 3.7 g, Sodium 195.6 mg, Sugar 1.9 g
GRILLED MUSSELS WITH CRACKED BLACK PEPPER
This dish is as delicious as it is simple. There are only 2 ingredients in this recipe, so please use the BEST you can find. Michele, the instructor of the class, introduced me to a WONDERFUL black pepper. It is a delicious black pepper from Malaysia, where it is known as "Naturally Clean Black Pepper". You can find it at Penzeys.com where it is called "Sarawak Black Pepper". It has a floral dimension that other peppers lack and it is produced in an environmentally sound way, without the use of harmful chemicals and with no irradation. This will serve 4-6 as an appetizer.
Provided by SkinnyMinnie
Categories Mussels
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 2
Steps:
- Scrub the mussels, rinse in several changes of water and trim the beards, if any.
- Heat a large skillet (cast iron is best) over high heat -- a DRY skillet.
- When the skillet is very hot, put all of the mussels into it and shake the pan.
- The mussels will begin to open immediately. It will sound almost like popcorn. This is the mussels opening up and releasing there juices into the hot pan.
- Continue shaking the pan until all the mussels have opened. This should not take any more than 5 min at the most. They cook quickly and you don't want to overcook them.
- Remove from the heat and season GENEROUSLY with black pepper.
- Transfer the mussels in the skillet to a table or spoon the mussels into individual bowls.
- Serve immediately.
Nutrition Facts : Calories 195.1, Fat 5.1, SaturatedFat 1, Cholesterol 63.5, Sodium 648.6, Carbohydrate 8.4, Protein 27
Tips:
- Select Fresh Mussels: Opt for live, unopened mussels with tightly closed shells. Avoid any mussels with broken or cracked shells.
- Proper Cleaning: Before cooking, clean the mussels thoroughly under cold running water. Use a stiff brush to remove any dirt or debris from the shells.
- Check for Open Shells: While cooking, discard any mussels that do not open. These are likely to be dead or spoiled.
- Flavorful Broth: Enhance the flavor of the broth by adding aromatics like garlic, shallots, and white wine. You can also include herbs such as thyme, parsley, or bay leaves.
- Don't Overcook: Mussels cook quickly, so be careful not to overcook them. Overcooked mussels become tough and rubbery.
Conclusion:
Black peppered mussels are a delightful seafood dish that combines the briny goodness of mussels with the bold flavors of black pepper and other seasonings. This recipe provides a simple yet flavorful preparation that allows the natural taste of the mussels to shine through. Whether you serve them as an appetizer or a main course, these mussels are sure to impress your taste buds. So, the next time you're looking for a quick and easy seafood recipe, give black peppered mussels a try. You won't be disappointed!
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