Best 3 Fragrant Steamed Mussels In Vermouth With Herbs And Shallots Recipes
Immerse yourself in a culinary journey of flavors with our delectable steamed mussels recipe. This dish, hailing from the shores of France, is a symphony of aromatic herbs, shallots, and the briny essence of mussels, all harmoniously united in a bath of aromatic vermouth. Dive into the depths of this seafood haven, where plump mussels yield their succulent treasures, infused with the essence of thyme, bay leaves, and parsley. Each bite is a symphony of textures and flavors, a delicate dance between the tender mussels and the robust vermouth broth. Alongside the steamed mussels, embark on a culinary adventure with our accompanying recipes, which include a delightful lemon butter sauce that adds a touch of citrusy brightness, a classic white wine sauce that exudes elegance and sophistication, and a piquant tomato sauce that brings a vibrant burst of flavor. Whether you prefer the simplicity of steamed mussels or desire a more elaborate culinary experience, our diverse selection of recipes caters to every palate.
Here are our top 3 tried and tested recipes!
BIG MUSSELS WITH GARLIC AND VERMOUTH
Provided by Rachael Ray : Food Network
Categories appetizer
Time 12m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Heat pan over medium high heat. Add oil, garlic and thinly sliced red onion, then mussels. Arrange mussels in a single layer. Add vermouth to the pan and cover. Cook until mussels open. Discard any unopened shells. Transfer mussels to a bowl. Pour juice over mussels and sprinkle with parsley, salt and pepper. You'll need a second bowl, for shells.
STEAMED MUSSELS WITH SAUCE AURORE
Rich, creamy, and most times decadent, bistro food , these mussels and sauce make a delicious appetizer course, or you can serve them as entree with classic pommes frites.
Provided by Claudia Wey
Categories Mussels
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Soak mussels in a bowl of fresh water for 15 minutes. Discard any mussels that are open, broken, chipped or damaged.
- If necessary remove and discard the beard from each mussel pulling it firmly with your fingers.
- Remove mussels from soaking water; discard the water.
- Use a stiff brush to scrub off any sand or barnacles stuck to the shell.
- Place scrubbed mussels in a bowl of fresh water.
- Sweat shallot and garlic, uncovered, in oil in a large saute pan over medium-low heat until soft 3-5 minutes.
- Deglaze pan with wine, increase heat to medium, and simmer until liquid is reduced, about 5 minutes.
- Add butter, stirring until melted.
- Whisk flour into butter-shallot mixture; cook until roux is golden, about 2 minutes.
- Whisk Fish Stock into mixture until smooth, the stir in tomatoes.
- Add mussels and steam them, covered until shells open, 5-8 minutes.
- Discard any mussels that remains unopened.
- Toss parsley and tarragon with mussels and sauce.
- Transfer mussels and sauce to shallow bowls; serve immediately.
Nutrition Facts : Calories 294.3, Fat 16.4, SaturatedFat 6.3, Cholesterol 63.8, Sodium 589.7, Carbohydrate 11.2, Fiber 0.3, Sugar 0.6, Protein 21.1
MUSSELS WITH THYME AND SHALLOTS
Green Lip mussels are my favorite, but any will do. If you like mussels, this is a dish to try. It can be an appetizer for up to 6 people or a meal for 2. Be sure to serve it with some fresh crusty bread to sop up the juices. Yum!
Provided by Normaone
Categories Mussels
Time 45m
Yield 2-6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a large skillet over medium heat.
- Add shallots and saute' until softened, about 10 minutes.
- Add bay leaves, thyme, vermouth, clam juice and cream.
- Bring to a boil, reduce heat and simmer until the mixture is reduced to 1 cup, about 10 minutes.
- Add mussels, cover and simmer, discarding any mussels that do not open.
- Using tongs, evenly divide up the mussels between bowls.
- Season broth with salt and pepper and ladle over mussels.
Nutrition Facts : Calories 718.5, Fat 41.5, SaturatedFat 11.6, Cholesterol 171.7, Sodium 1577.5, Carbohydrate 27.9, Protein 56.7
Tips:
- Select plump mussels: Opt for mussels that are tightly closed and have no cracks or damage to their shells.
- Clean the mussels thoroughly: Scrub the mussels under running water to remove any dirt or debris. Use a vegetable brush to remove any stubborn dirt.
- Use a flavorful base liquid: The vermouth, white wine, and vegetable broth in this recipe create a flavorful base for the mussels to steam in.
- Add aromatic vegetables and herbs: Shallots, garlic, thyme, and bay leaves add depth of flavor to the steamed mussels.
- Steam the mussels until they open: Cook the mussels over medium heat until they all open, about 5-7 minutes. Discard any mussels that remain closed.
- Serve immediately: Steamed mussels are best enjoyed immediately, while they are still hot and juicy.
Conclusion:
Fragrant Steamed Mussels in Vermouth with Herbs and Shallots is a quick and easy seafood dish that is perfect for a weeknight meal or a special occasion. The mussels are steamed in a flavorful broth made with vermouth, white wine, vegetable broth, shallots, garlic, thyme, and bay leaves. The mussels are tender and juicy, and the broth is delicious. Serve the mussels immediately with crusty bread or rice to soak up the delicious broth.
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