How to make mussels

[mizzwanned]

Has anyone cooked mussels??? How do you cook them? and what do you eat them with?? I'm really interested to know...cause we bought a whole bunch for tonight

[marcerella02]

Originally Posted by mizzwanned

Has anyone cooked mussels??? How do you cook them? and what do you eat them with?? I'm really interested to know...cause we bought a whole bunch for tonight

mussels should be steamed open- any that DO NOT open- do not eat. I use white wine in a sauce pan with garlic and butter sometimes i put shrimp in too and onion and then put the mussels in and put a cover on the pan and steam them. You can also do this with a red wine and then add a light marinara sauce... yummy.. enjoy!

[Wylie's Mom]

OMG, I LOVE mussels! I make a coconut-milk-curry-broth thingy and toss a bunch of other flavors in a big pan, simmer the broth for awhile, toss in the mussels until done (maybe 7-10 mins). SO GOOD. It's so good I want to faint right now thinking about it...

[SANDYSAND]

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed. You might also serve this over angel hair pasta "YUMMY"

[mizzwanned]

Originally Posted by marcerella02

mussels should be steamed open- any that DO NOT open- do not eat. I use white wine in a sauce pan with garlic and butter sometimes i put shrimp in too and onion and then put the mussels in and put a cover on the pan and steam them. You can also do this with a red wine and then add a light marinara sauce... yummy.. enjoy!

mmm that sounds good!! yea i heard about those that dont open, i def. wont be eating those! im excited, we're cleaning them now

[mizzwanned]

Originally Posted by Wylie's Mom

OMG, I LOVE mussels! I make a coconut-milk-curry-broth thingy and toss a bunch of other flavors in a big pan, simmer the broth for awhile, toss in the mussels until done (maybe 7-10 mins). SO GOOD. It's so good I want to faint right now thinking about it...

omg that does sound soo good! it sounds kinda like this thai dish i had a while back, it was soo good. gosh i just love seafood lol my mouth is watering thinking of it already! What exactly do you put in it? Coconut milk...curry powder...what? lol im clueless

[mistyinca]

Originally Posted by Wylie's Mom

OMG, I LOVE mussels! I make a coconut-milk-curry-broth thingy and toss a bunch of other flavors in a big pan, simmer the broth for awhile, toss in the mussels until done (maybe 7-10 mins). SO GOOD. It's so good I want to faint right now thinking about it...

I saw Bobby Flay do one like that on Throwdown... Is that the same recipe?

[mizzwanned]

Originally Posted by SANDYSAND

Mussels steamed in a very light creamy tomato basil broth with a kick. You will not be disappointed. You might also serve this over angel hair pasta "YUMMY"

These all sound good!!! oohhhh i have angel hair pasta, i think i will cook it with that!! i also LOVE basil!

[SANDYSAND]

Originally Posted by mizzwanned

These all sound good!!! oohhhh i have angel hair pasta, i think i will cook it with that!! i also LOVE basil!

This was a terrifc (and easy) recipe. Just the right combination of spice and richness.

I am not a huge cook and for me it was simple and fast. I think I am heading over for dinner

[Wylie's Mom]

Originally Posted by mizzwanned

omg that does sound soo good! it sounds kinda like this thai dish i had a while back, it was soo good. gosh i just love seafood lol my mouth is watering thinking of it already! What exactly do you put in it? Coconut milk...curry powder...what? lol im clueless

Shoot, I'm at work and I'm trying to remember! Some lime juice, salt and pepper (of course), some cumin, some soy, sesame oil (if you have it). Nothing has to be exact - and if you don't have something, it's okay - or if you want to add something else, it's fine. Because if you have the base - coconut/curry - you are set - you can a few things from there and flavor it to taste.

[Wylie's Mom]

Originally Posted by mistyinca

I saw Bobby Flay do one like that on Throwdown... Is that the same recipe?

It's not Flay. I don't know where I got it - it was from a long time ago, then I customized a bit. But it's probably similar if coconut milk/curry is the base.

SO GOOD! I might have to make it tonight, MIZZ WANNED!! LOL!

[mizzwanned]

Originally Posted by SANDYSAND

This was a terrifc (and easy) recipe. Just the right combination of spice and richness.

I am not a huge cook and for me it was simple and fast. I think I am heading over for dinner

lol ok so right now my bf actually got butter, cream, basil, white wine, garlic and shallots so i think he is making something with that, i guess a cream and wine sauce. And we are making it with the angel hair pasta mmmm im sooo hungry!!!

[mizzwanned]

Originally Posted by Wylie's Mom

Shoot, I'm at work and I'm trying to remember! Some lime juice, salt and pepper (of course), some cumin, some soy, sesame oil (if you have it). Nothing has to be exact - and if you don't have something, it's okay - or if you want to add something else, it's fine. Because if you have the base - coconut/curry - you are set - you can a few things from there and flavor it to taste.

Thanks so much! That sounds sooo good, next time i am def. going to be doing that since my bf thinks hes a chef and wants to try something he got off of foodnetwork.com But that sounds sooo good, i have to try it! I love curry!

[mizzwanned]

Originally Posted by Wylie's Mom

It's not Flay. I don't know where I got it - it was from a long time ago, then I customized a bit. But it's probably similar if coconut milk/curry is the base.

SO GOOD! I might have to make it tonight, MIZZ WANNED!! LOL!

Lmao!! Did i make you hungry? All this talk about mussels is making me very impatient!

Question to anyone who knows: you know how to clean them you have to soak them in water for 20 min....if some are a little open does that mean they're dead? should i throw those out?

[mistyinca]

Originally Posted by mizzwanned

Lmao!! Did i make you hungry? All this talk about mussels is making me very impatient!

Question to anyone who knows: you know how to clean them you have to soak them in water for 20 min....if some are a little open does that mean they're dead? should i throw those out?

Here's the recipe from the one Bobby Flay did:

Recipes : Steamed Mussels with Coconut-Green Chile Broth and Black Pepper French Fries with Smoked Red Pepper Aioli : Food Network

Steamed Mussels with Coconut-Green Chile Broth and Black Pepper French Fries with Smoked Red Pepper Aioli

Mussels:
2 tablespoons olive oil
1 medium Spanish onion, coarsely chopped
3 cloves garlic, coarsely chopped
2 poblano chiles, roasted, seeded, peeled and pureed
2 cups clam broth
1 cup unsweetened coconut milk
1 tablespoon honey
1 cup fresh spinach leaves
1 cup dry white wine
2 pounds cultivated black mussels, beard removed and scrubbed
Salt and freshly ground black pepper
2 tablespoons cold unsalted butter
3 tablespoons freshly chopped flat-leaf parsley leaves, plus more for garnish
French bread, heated, for serving Black Pepper French Fries:
6 large Idaho potatoes, peeled
1 quart vegetable or peanut oil
Kosher salt and freshly ground black pepper
Smoked Red Pepper Aioli:
1 cup prepared mayonnaise, store-bought or home-made
1 small roasted red pepper, peeled, seeded and pureed
1 tablespoon chipotle in adobo
Salt and freshly ground black pepper
For the mussels:

Heat the oil in a large saucepan over medium heat. Add the onions and cook until soft. Add the garlic and cook for 30 seconds until fragrant. Add the poblano puree and clam broth and cook until reduced by half, stirring occasionally. Add the coconut milk and honey and cook until reduced by half. Transfer the mixture to a blender (rinse out the pan) add the spinach, salt and pepper, to taste, and blend until smooth.
Place the pan back on the stove over high heat. Add the wine to the pot, bring to a boil and reduce by half. Add the green chile broth and bring to a boil. Stir in the mussels, cover the pot and cook until the mussels open, discarding any that do not, about 4 to 5 minutes. Add the butter and parsley and season with salt and pepper, to taste. Spoon into bowls, garnish with more parsley, if desired, and serve with bread on the side.

For the French Fries:
Cut the potatoes into 1/4-inch thick slices then cut each slice into 1/4-inc thick fries. Place the fries in a large bowl of cold water. Heat the oil in a large, straight-sided skillet to 325 degrees F. Drain fries in batches on paper towels. Fry each batch for 3 to 4 minutes until a pale blonde color and remove to a sheet pan lined with paper towels.
Increase the heat of the oil to 375 degrees F and fry the potatoes again, in batches, until golden brown. Remove to a sheet pan lined with paper towels and season liberally with salt and freshly ground black pepper.

For the Aioli:
Combine the mayonnaise, pepper, chipotle, salt and pepper in a food processor and process until smooth. Cover and refrigerate for at least 30 minutes before serving. Serve the fries with the aioli alongside the mussels.