Best 4 Mussels In Lager Recipes
**Mussels in Lager: A Culinary Delight from the Sea**
Mussels, those delectable bivalves from the ocean, take center stage in this culinary journey. Their briny essence harmonizes seamlessly with the crisp, refreshing notes of lager beer, creating a symphony of flavors that will tantalize your taste buds. This article presents a collection of mussel recipes that showcase the versatility of this amazing seafood. From classic preparations to innovative fusion dishes, these recipes offer a delightful exploration of mussel cuisine.
1. **Classic Mussels in Lager**: This timeless recipe captures the essence of mussel cooking. Fresh mussels are steamed in a flavorful broth of lager beer, aromatics, and herbs, resulting in a dish that is both simple and satisfying.
2. **Moules-Frites**: Embark on a culinary journey to Belgium with this iconic dish. Mussels are steamed in lager beer and white wine, accompanied by a generous serving of crispy, golden-brown frites (fries). This classic combination is a true crowd-pleaser.
3. **Mussels in Thai Green Curry**: This recipe brings together the vibrant flavors of Thai cuisine with the delicate sweetness of mussels. A fragrant green curry broth, infused with coconut milk, lemongrass, and kaffir lime leaves, envelops the tender mussels, creating a harmonious blend of sweet, sour, and spicy notes.
4. **Mussels with Chorizo and Smoked Paprika**: Indulge in a smoky, savory escapade with this Spanish-inspired dish. Mussels are sautéed with chorizo, smoked paprika, and a touch of sherry, resulting in a rich and aromatic stew. Serve it with crusty bread for a satisfying meal.
5. **Korean Mussels with Gochujang**: Embark on a culinary adventure to Korea with this spicy and tangy dish. Mussels are tossed in a vibrant sauce made with gochujang (Korean chili paste), gochugaru (Korean chili flakes), and a variety of aromatic ingredients, creating a bold and flavorful experience.
These mussel recipes offer a culinary voyage that spans different cultures and flavors. Whether you prefer the classic simplicity of steamed mussels or the bold fusion of Thai, Spanish, or Korean influences, you're sure to find a recipe that tantalizes your taste buds and leaves you craving more.
MUSSELS IN LAGER
Categories Beer Steam Quick & Easy Mussel Gourmet
Yield Makes 4 first-course or 2 main-course servings
Number Of Ingredients 15
Steps:
- Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.
MUSSELS IN WHITE WINE
Simmer Ina Garten's recipe for Mussels in White Wine on the stovetop with garlic, saffron and plum tomatoes for an easy yet elegant meal.
Provided by Ina Garten
Categories main-dish
Time 1h
Yield 2 servings
Number Of Ingredients 13
Steps:
- To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
- In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
- Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.
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.
MUSSELS COOKED IN LAGER
Try adding the kernels from 2 fresh ears of corn and a pinch of sugar to the lager mixture in step 2. NOTE: recipe editor would not recognize the 3 1/2 lbs of live mussels needed for this recipe.
Provided by Julie Bs Hive
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Scrub the mussels under cold running water to remove any mud. Using a sharp knife cut away the feathery beards from the shells. Discard any open mussle that does not clamp shut when tapped with a knife. Rinse again in cold water.
- Place the lager, onions, garlic, chili, and tomatoes in a heavy-based pan. Bring to a boil. Add the mussels and cook, covered, over a medium heat for about 10 minutes until the shells open. Discard any mussel that has not opened.
- Ladle into individual bowls and serve sprinkled with fresh cilantro.
Nutrition Facts : Calories 89.8, Fat 0.1, Sodium 9.6, Carbohydrate 13.3, Fiber 1.4, Sugar 3.8, Protein 1.8
Tips:
- Choose fresh mussels: Look for mussels with tightly closed shells and no cracks or chips. Tap any open mussels on the counter; if they don't close quickly, discard them.
- Scrub the mussels thoroughly: Use a stiff brush to remove any dirt or debris from the shells. Rinse the mussels well under cold water.
- Debeard the mussels: If the mussels have beards, use a pair of pliers to pull them out. This is easiest to do if you hold the mussel in one hand and pull the beard with the other hand.
- Use a flavorful lager: The lager used in this recipe adds a lot of flavor to the mussels. Choose a lager that you enjoy drinking.
- Don't overcook the mussels: Mussels cook quickly, so be careful not to overcook them. They are done when the shells open, which should take about 5-7 minutes.
Conclusion:
Mussels in lager is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The mussels are plump and juicy, and the lager adds a flavorful broth. Serve the mussels with crusty bread or rice to soak up the delicious sauce.
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