Best 9 Black Peppered Mussels Recipes

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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



Garlic and White Wine Mussels image

Steam mussels in wine with garlic, smoked paprika and fresh herbs.

Provided by Food Network Kitchen

Time 20m

Yield 4

Number Of Ingredients 9

4 tablespoons unsalted butter
5 cloves garlic, thinly sliced
1/2 teaspoon smoked paprika
Freshly ground black pepper
1 cup dry white wine
3 pounds mussels, rinsed
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh chives
French fries, for serving

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



The Best Moules Marinières (Sailor-Style Mussels) Recipe image

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

2 tablespoons unsalted butter
1 small leek, white and light green parts only, thinly sliced
1 small shallot, thinly sliced
4 medium cloves garlic, thinly sliced
2 bay leaves
Kosher salt and freshly ground black pepper
1 cup hard dry cider or white wine
2 pounds mussels (see note)
2 to 3 tablespoons homemade mayonnaise (see note), crème fraîche, or heavy cream (optional)
1 tablespoon juice and 1 teaspoon grated zest from 1 lemon
3 tablespoons minced fresh parsley leaves
Additional homemade mayonnaise for serving (optional, see note)
1 loaf rustic sourdough bread, thickly sliced, drizzled with olive oil, and broiled until heavily toasted

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



Black Peppered Mussels image

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

20 to 24 mussels, scrubbed and debearded
25 to 30 freshly ground black pepper
Lemon wedges, for serving
Extra-virgin olive oil, for serving

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



Black Pepper Mussels image

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

1 1/2 pounds (about 50 small) mussels, scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

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



Black Pepper Mussels image

Categories     Pepper     Mussel

Yield serves 2

Number Of Ingredients 4

1 1/2 pounds mussels (about 50 small), scrubbed and debearded
2 teaspoons freshly ground pepper
Extra-virgin olive oil, for drizzling
Lemon wedges, for serving

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



Classic French Mussels image

Provided by George Duran

Categories     appetizer

Time 25m

Yield 2 servings

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 shallots, finely chopped
4 garlic cloves, finely chopped
2 pounds mussels, cleaned
1 cup dry white wine
1/2 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
1/2 bunch fresh parsley, chopped
Kosher salt
Crusty bread, to serve

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



Drunken Mussels image

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

2 tablespoons butter
4 cloves garlic, minced
½ teaspoon red pepper flakes, or to taste
1 lemon, zested
2 cups white wine
freshly ground black pepper to taste
2 pounds mussels, cleaned and debearded
1 cup chopped fresh flat-leaf parsley
2 slices bread, grilled
2 lemon wedges for garnish

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



Steamed Mussels II image

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

2 tablespoons butter
¼ cup shallots, minced
¾ cup dry white wine
3 pounds mussels, cleaned and debearded
½ cup chopped fresh parsley
ground black pepper to taste

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



Grilled Mussels With Cracked Black Pepper image

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

2 lbs fresh mussels
black pepper, in a mill (best quality)

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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