Best 3 Blue Mussels Go Green Recipes

**Indulge in a Symphony of Flavors: Explore the World of Blue Mussels Cooked with Green Ingredients**

Dive into the culinary delight of blue mussels, sustainably sourced from the pristine waters of Prince Edward Island, Canada. These plump and succulent mussels, known for their briny sweetness, are transformed into culinary masterpieces when paired with an array of green ingredients. From the vibrant green of herbs like parsley and basil to the earthy tones of spinach and kale, these recipes showcase the versatility of blue mussels in creating dishes that are both visually stunning and bursting with flavor. Whether you prefer a classic preparation like Moules Marinière or a more adventurous fusion of flavors in Thai Green Curry Mussels, these recipes offer a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 3 tried and tested recipes!

BLUE MUSSELS GO GREEN

Blue Mussels Go Green image

Mussels are a 'super green' food that offer tremendous health benefits. In addition to being low-fat, they're an excellent source of protein, omega 3s, iron, zinc, vitamin C and B12. Preparing blue mussels is easy and quick. Rinse them and add to a pot with 1/4 cup of liquid. Cover and steam for five to seven minutes. They can be spiced up for more elegant occasions, or served plain with butter and crusty bread for a weekday meal.

Provided by Mary Jenny

Categories < 15 Mins

Time 5m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

6 lbs fresh cultured blue mussels
1 bay leaf
1 cup white wine
1 small onion, chopped
2 garlic cloves, chopped
1 small hot pepper, seeded and chopped
1/4 cup shallots or 1/4 cup green onion, chopped
1 small red pepper, chopped
1 small green pepper, chopped
2 tablespoons fresh parsley, minced
1/2 cup white wine vinegar (marinade)
2 tablespoons Dijon mustard (marinade)
2 garlic cloves, chopped (marinade)
1/4 teaspoon salt (marinade)
1/2 cup olive oil (marinade)
1 dash black pepper (marinade)

Steps:

Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don't close in response to the tap.
Place all ingredients (not the marinade ingredients) in a large sauce pan with a lid and steam for 5 to 7 minutes until fresh blue mussels are steamed open (about 3 minutes).
Remove mussels, discarding any that do not open.
When cool, shuck mussels and place meats in a large serving dish. Combine above marinade ingredients in an air-tight container and shake vigorously to blend.
Pour over fresh blue mussels.
Refrigerate until ready to use.

Nutrition Facts : Calories 163.1, Fat 13.7, SaturatedFat 1.9, Sodium 119.8, Carbohydrate 4.8, Fiber 0.8, Sugar 1.6, Protein 0.8

SUNNY'S GREEN GODDESS MUSSELS

Sunny's Green Goddess Mussels image

Provided by Sunny Anderson

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons salted butter
1 tablespoon olive oil
6 cloves garlic, grated
1 white onion, finely chopped
Kosher salt and freshly ground black pepper
1/2 cup full-fat plain Greek yogurt
4 cups vegetable, chicken or seafood stock
Zest and juice of 1 lemon
2 pounds PEI mussels, cleaned
1 tablespoon roughly chopped fresh cilantro
1 tablespoon roughly chopped fresh dill
1 tablespoon roughly chopped fresh mint
1 tablespoon roughly chopped fresh Italian or curly parsley
1 tablespoon roughly chopped fresh tarragon
2 scallions, white and green parts, roughly chopped
Crusty bread, to serve

Steps:

In a large pot, melt the butter in the oil over medium heat. Add the garlic and onions and season with a pinch of salt and a few grinds of pepper. Sauté until softened, about 5 minutes. Add the yogurt and whisk until smooth. Raise the heat to medium high and slowly whisk in the stock and lemon juice. Bring to a simmer. Immediately add the mussels and cover. Cook until the mussels have opened up, 6 to 8 minutes. Discard any mussels that do not open.
While the mussels are cooking, pile the cilantro, dill, mint, parsley, tarragon, scallions and lemon zest on a cutting board and roughly chop a little more.
Give the mussels a stir, add the herb-zest mixture and stir again. Serve hot with crusty bread to dunk into the cooking liquid.

MUSSELS IN GREEN CURRY SAUCE

Mussels in Green Curry Sauce image

Is there anything more comforting than a bowl of mussels with a warm, luscious sauce? The mussels come together in no time, but don't lack any flavor in this delicious recipe. That's because as the mussels cook, they release their own liquid, which is packed with flavor from the ocean. Don't forget the bread! You'll want to soak up all of this curry sauce.

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds mussels
8 baguette slices, cut on an angle
2 tablespoons coconut oil
1 tablespoon minced fresh ginger
1 cup fresh cilantro leaves, plus 2 tablespoons finely chopped stems
2 heads baby bok choy, white and green parts separated, roughly chopped
2 tablespoons green curry paste
Grated zest of 1 lime, plus lime wedges for serving
2/3 cup coconut milk
4 teaspoons fish sauce
1 teaspoon sugar

Steps:

Remove any hairy beards from the mussels. Discard any mussels that are open and don't close after being tapped. Add the mussels to a medium bowl and cover with cold water; stir with your hand to remove any sand. Drain and set aside.
Preheat the broiler. Place the baguette slices on a baking sheet and broil until golden brown, 2 to 3 minutes.
Meanwhile, heat the coconut oil in a large pot or Dutch oven over medium-high heat. Stir in the ginger, cilantro stems and the white parts of the bok choy. Cook until slightly softened, 3 to 5 minutes. Add the curry paste and lime zest. Stir to coat the vegetables, about 2 minutes. Add the coconut milk, fish sauce, sugar and 1/2 cup water. Bring to a simmer and add the mussels. Cover and cook until the mussels open, 5 to 7 minutes (discard any unopened mussels). Uncover and reduce the heat to low. Add the green parts of the bok choy and half of the cilantro leaves. Toss to wilt slightly.
Divide the mussels and sauce among shallow bowls and top with the remaining cilantro leaves. Serve with lime wedges and the toasted baguette slices.

Nutrition Facts : Calories 400, Fat 21 grams, SaturatedFat 14 grams, Cholesterol 48 milligrams, Sodium 1226 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Sugar 4 grams, Protein 26 grams

Tips:

Choose the right mussels: Look for mussels that are closed tightly and have no cracks or chips in their shells. Avoid any mussels that are open or have a foul odor.
Clean the mussels thoroughly: Use a stiff brush to scrub off any dirt or debris from the shells. Remove the beards by pulling them out with your fingers.
Cook the mussels properly: Mussels should be cooked quickly over high heat. Overcooking will make them tough and rubbery.
Use a variety of cooking methods: Mussels can be steamed, boiled, baked, or grilled. Each cooking method will give the mussels a different flavor and texture.
Add flavorings: Mussels have a mild flavor, so they can be paired with a variety of different flavorings. Try adding herbs, spices, citrus, or wine to your mussel dishes.
Serve mussels immediately: Mussels are best served immediately after they are cooked. If you need to store them, place them in a covered container in the refrigerator for up to 2 days.

Conclusion:

Mussels are a delicious and versatile seafood that can be used in a variety of dishes. They are a good source of protein, iron, and omega-3 fatty acids. By following these tips, you can cook mussels perfectly every time. So next time you're looking for a quick and easy seafood meal, give mussels a try!