Best 2 Enrique Riggss Mussels Supreme Recipes

Indulge in the exquisite flavors of Enrique Riggs' Mussels Supreme, a culinary masterpiece that combines the essence of the sea with an array of aromatic herbs and spices. Dive into a symphony of tastes as plump and succulent mussels dance on your palate, enveloped in a velvety broth bursting with the essence of white wine, garlic, and shallots. Elevate your culinary experience with three distinct variations of this delectable dish, each offering a unique twist to tantalize your taste buds. Embark on a journey of flavors as you explore the classic Mussels Supreme, the elegant Saffron Mussels Supreme, and the bold Chorizo Mussels Supreme. Prepare to be captivated by the harmonious blend of flavors and textures that make this dish a true masterpiece.

Here are our top 2 tried and tested recipes!

STEAMED MUSSELS WITH GARLIC AND PARSLEY

Steamed Mussels With Garlic and Parsley image

This is absolutely the simplest way to cook mussels, and perhaps the most satisfying. A big pot of them makes an easy, festive dinner any night of the week.

Provided by David Tanis

Categories easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

Ingredients

2 tablespoons extra-virgin olive oil, plus more for toasts
2 garlic cloves, minced, plus 1 or 2 whole garlic cloves for rubbing toasts
Pinch of crushed red pepper
4 pounds mussels, cleaned
1/4 cup white wine or water
1 baguette, split lengthwise, then cut crosswise in half
1 cup roughly chopped parsley

Steps:

Heat broiler. Put olive oil in a large heavy-bottomed soup pot or Dutch oven over medium heat. Add the minced garlic and red pepper and let sizzle for 30 seconds without browning. Add the mussels, stir to coat and increase heat to high. Add the wine or water, and put on lid. After 2 minutes, give the mussels a stir, then replace lid and continue cooking until all mussels have opened, 6 to 8 minutes.
Paint cut sides of the baguette pieces with oil and place cut side up under broiler to toast. Rub toasts with the remaining garlic cloves.
Stir the chopped parsley into the mussels, then ladle mussels and broth into bowls. Serve with the garlic toasts.

Nutrition Facts : @context http, Calories 675, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 19 grams, Fiber 2 grams, Protein 63 grams, SaturatedFat 3 grams, Sodium 1758 milligrams, Sugar 4 grams, TransFat 0 grams

ENRIQUE RIGGS'S MUSSELS SUPREME

Enrique Riggs's Mussels Supreme image

Provided by Thomas Morgan

Categories dinner, main course

Time 30m

Yield 4 servings as a main course or 8 to 10 as an appetizer

Number Of Ingredients 10

Ingredients

5 pounds mussels
1 1/2 cups water
8 ounces pimentos, finely chopped
16 ounces soybean oil
16 ounces white wine vinegar
8 ounces minced garlic
1 cup grated Romano cheese
4 ounces anchovies, finely chopped
2 tablespoons black pepper
1 tablespoon cayenne pepper (optional)

Steps:

Wash mussels to eliminate sand. Remove beards with sharp knife.
In a 10-quart pot (large enough to hold mussels) put 1 1/2 cups of water. Add mussels and steam until fully opened, about 15 minutes.
Meanwhile, mix all remaining ingredients in a medium saucepan and bring to boil.
When mussels open fully, add mixture and let stand for 10 minutes. Serve with crusty French or Italian bread.

Tips:

Use fresh mussels: Fresh mussels are essential for this recipe. Look for mussels that are tightly closed and have a briny smell. Avoid mussels that are open or have a slimy texture.
Clean the mussels thoroughly: Before cooking the mussels, it is important to clean them thoroughly. Use a stiff brush to remove any dirt or debris from the shells. Then, rinse the mussels under cold water.
Use a variety of vegetables: This recipe calls for a variety of vegetables, including carrots, celery, onion, and garlic. You can also add other vegetables, such as bell peppers, mushrooms, or zucchini.
Use a good quality white wine: The white wine used in this recipe should be a dry white wine. A Sauvignon Blanc or Pinot Grigio would be a good choice.
Don't overcook the mussels: Mussels cook quickly, so it is important not to overcook them. Overcooked mussels will become tough and chewy.

Conclusion:

Enrique Riggs' Mussels Supreme is a delicious and easy-to-make dish. It is perfect for a special occasion or a casual weeknight meal. The combination of mussels, vegetables, and white wine creates a flavorful and aromatic dish that is sure to please everyone at the table.