Best 5 Mussels On The Half Shell Recipes

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Indulge in the delightful symphony of flavors with our curated collection of mussel recipes. Embark on a culinary journey as we present a variety of enticing dishes that showcase the versatility of this delectable seafood. From the classic steamed mussels in white wine to the aromatic Thai-inspired green curry mussels, each recipe promises a unique gustatory experience. Savor the briny sweetness of mussels, perfectly cooked and complemented by a medley of herbs, spices, and fresh ingredients. Whether you prefer a simple preparation or a more elaborate creation, our recipes cater to every palate and skill level. Prepare to tantalize your taste buds and create unforgettable meals with our comprehensive guide to mussel cookery. Discover the hidden culinary treasures of this beloved bivalve and elevate your seafood repertoire to new heights.

Check out the recipes below so you can choose the best recipe for yourself!

MUSSELS ON THE HALF SHELL



Mussels on the Half Shell image

I buy "New Zealand Green Lipped Mussels" on the half shell frozen from my supermarket. They are quite reasonable, and cooked this way, I think, very delicious. They make a terrific appetizer. I developed this recipe by taking the one on the box and adding lots of extra flavour.

Provided by Paja9203

Categories     Mussels

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

454 g mussels (a 1 pound box)
1 cup fresh breadcrumb
3 tablespoons butter or 3 tablespoons margarine, melted
1/4 cup fresh parsley, chopped
1 garlic clove, minced finely
1 teaspoon lemon zest
2 tablespoons parmesan cheese, freshly grated
salt and pepper
1 lemon, juice of

Steps:

  • Thaw the mussels.
  • Drain them well, squeezing out extra liquid from the mussels.
  • Put them on a cookie sheet.
  • In a bowl, combine the breadcrumbs, butter, parsley, garlic, lemon zest, Parmesan cheese, salt, and pepper.
  • Squeeze the lemon over the mussels.
  • Put the bread crumb mixture equally on the mussels and press down a little.
  • Broil for 5 to 6 minutes until the bread crumb mixture is crunchy and brown and the mussles are cooked.
  • Serve and enjoy!

CURRY-MARINATED MUSSELS ON THE HALF SHELL



Curry-Marinated Mussels on the Half Shell image

Yield Makes about 40 to 50 hors d'oeuvres

Number Of Ingredients 11

3/4 teaspoon Thai red or yellow curry paste
1/4 teaspoon curry powder
2 tablespoons white-wine vinegar
5 tablespoons olive oil
2 pounds mussels (preferably cultivated)
2 shallots
1 carrot
1 celery rib
1/2 red bell pepper
1/4 cup water
1/4 cup packed fresh cilantro leaves

Steps:

  • In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
  • Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
  • Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

MUSSELS ON THE HALF SHELL WITH PESTO



Mussels on the Half Shell with Pesto image

Categories     Food Processor     Garlic     Shellfish     Cocktail Party     Valentine's Day     Mayonnaise     Parmesan     Basil     Mussel     White Wine     Chill     Bon Appétit

Yield Makes 40

Number Of Ingredients 11

1 cup dry white wine
1 cup water
1/4 cup chopped shallots
2 tablespoons white wine vinegar
4 garlic cloves, crushed with side of knife
40 fresh mussels, scrubbed, debearded
4 cups fresh basil leaves
4 garlic cloves, chopped
3 tablespoons olive oil
6 tablespoons freshly grated Parmesan cheese
2 tablespoons low-fat mayonnaise

Steps:

  • Bring first 5 ingredients to boil in large pot. Working in batches, add mussels to pot. Cover; cook until mussels open, about 4 minutes. Using slotted spoon, transfer mussels to large bowl. Discard any that do not open. Cool mussels. Strain cooking liquid; reserve 1 cup.
  • Remove mussels from shells, reserving half of each shell. Transfer mussels to medium bowl and refrigerate.
  • Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise. Transfer pesto to large bowl. Season with salt and pepper. Add mussels and toss to coat. Chill at least 1 hour. (Can be made 1 day ahead. Refrigerate reserved shells.)
  • Spoon mussels and pesto into reserved shells. Arrange on platter.

MUSSELS ON THE HALF SHELL WITH RAVIGOTE SAUCE



Mussels on the Half Shell with Ravigote Sauce image

Categories     Egg     Herb     Appetizer     Steam     Low Carb     Quick & Easy     Mussel     White Wine     Capers     Gourmet     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 to 8 servings

Number Of Ingredients 13

48 mussels (preferably cultivated; about 1 1/2 lb), scrubbed and beards removed
1/4 cup dry white wine
1 hard-boiled large egg
1/2 cup olive oil
3 tablespoons white-wine vinegar
1 medium onion, finely chopped (1/2 cup)
2 teaspoons drained bottled capers, rinsed, chopped if large
1 teaspoon Dijon mustard
1 teaspoon finely chopped fresh flat-leaf parsley
1 teaspoon finely chopped fresh chervil
1 teaspoon finely chopped fresh chives
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a shallow baking pan using a slotted spoon. (Discard any mussels that remain unopened after 8 minutes.) When cool enough to handle, detach meat and discard 1 half shell from each mussel. Reserve meat and remaining shells.
  • Peel and halve egg, then force it through a medium-mesh sieve into a bowl using back of a spoon. Whisk in oil, vinegar, onion, capers, mustard, parsley, chervil, chives, salt, and pepper until sauce is combined well. Add mussels, stirring to coat, then chill mussels in sauce, covered, at least 1 hour.
  • Arrange half shells on a large platter and spoon a mussel with some sauce into each shell.

BROILED MUSSELS WITH GARLICKY HERB BUTTER



Broiled Mussels With Garlicky Herb Butter image

Garlic-laden herb butter is often called snail butter, because the French use it on roasted snails. But it's too good to be relegated to snails - after all, how often do you cook snails? In this recipe, the green-flecked butter, flavored with a little Pernod, is slathered on mussels on the half shell, then broiled until the tops are brown-edged and golden. Although this recipes is somewhat involved, none of the steps are hard, and every except for the broiling can be done in advance. Save any leftover mussels and butter to toss with hot pasta for dinner the next day.

Provided by Melissa Clark

Categories     appetizer

Time 35m

Yield 8 to 12 servings

Number Of Ingredients 8

1/2 cup parsley leaves
2 large garlic cloves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
10 tablespoons unsalted butter, softened
1/4 cup plus 1 1/2 tablespoons Pernod or pastis
2 pounds mussels, scrubbed
1/3 cup bread crumbs

Steps:

  • In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1 1/2 tablespoons Pernod until mixture is combined. Scrape into a bowl.
  • In a soup pot with a tightfitting lid, combine mussels, 1/4 cup pastis and 1/4 cup water. Cover and cook over medium-high heat until mussels have opened, 5 to 10 minutes. Transfer mussels to a bowl until cool enough to handle; remove meat from the shells (reserving shells) and transfer to a bowl.
  • Pry apart mussel shells and arrange half the shells on one or two large baking sheets; discard remaining shells. Place one mussel in each shell. Top each with a small spoonful of herb butter and a sprinkling of bread crumbs. Mussels may be made up to 1 day ahead up to this point; wrap baking sheets and mussels in plastic wrap and refrigerate. When ready to serve, heat broiler to high and arrange a rack 4 inches from the heat. Transfer tray(s) to the oven and broil until bread crumbs are golden, 1 to 2 minutes.

Nutrition Facts : @context http, Calories 214, UnsaturatedFat 5 grams, Carbohydrate 7 grams, Fat 14 grams, Fiber 0 grams, Protein 12 grams, SaturatedFat 8 grams, Sodium 289 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have no cracks or chips in their shells. Avoid any mussels that are open or have a foul smell.
  • Clean the mussels thoroughly: Use a stiff brush to scrub the mussels under cold running water. Remove any barnacles or other debris from the shells.
  • Cook the mussels properly: Mussels should be cooked quickly over high heat. This will help to prevent them from becoming tough and rubbery.
  • Do not overcook the mussels: Overcooked mussels are tough and chewy. Cook them just until the shells open, which usually takes about 5-7 minutes.
  • Serve the mussels immediately: Mussels are best served hot. You can serve them with a variety of dipping sauces, such as melted butter, garlic butter, or white wine sauce.

Conclusion:

Mussels on the half shell are a delicious and easy-to-make seafood dish. They are perfect for a party or a casual weeknight meal. With a little care and attention, you can cook mussels that are tender, juicy, and full of flavor. So next time you're looking for a seafood dish that is both impressive and delicious, give mussels on the half shell a try.

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