Recipezaar: Mussels,Appetizers recipes

Mussels with Thyme and Shallots

Tue, 08 Apr 2003 20:17:52 -0400

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! -- posted by Normaone

Mexican-Style Steamed Mussels

Wed, 23 Apr 2003 20:04:14 -0400

I always keep an eye out for mussels to go on sale at the local fish counter, just so I can make this yummy recipe. It makes for a great quick light meal. Be warned, though: four pounds of well-prepared mussels can disappear much faster than you think. Also a great recipe to use with clams, if that's what you prefer. Prep time does not include time to clean the shellfish. -- posted by Muffin Goddess

Mussels With Pernod and Cream

Thu, 15 May 2003 20:05:26 -0400

I am always on the lookout for ways to cook mussels. This one is a little different with the addition of Pernod, which is an anise flavored liqueur. As for the mussels, I prefer the New Zealand Green Lipped mussels over the black. That's just my personal preference, in a pinch, the black ones are fine. This would make a nice first course or main dish with the addition of some really great crusty bread and a simple salad. -- posted by Normaone

Mussels with Tomato and Garlic

Thu, 14 Aug 2003 19:59:57 -0400

mmmmm mussels, I prefer cultivated mussels because they don't have all the sand and gritty stuff that the regular ones do (cleaning is a breeze). Serves 4 as an appetizer or two for lunch... -- posted by *Pixie*

Mussel Stuffed Mushrooms

Tue, 09 Sep 2003 20:02:10 -0400

-- posted by *Pixie*

Steamed Thai Mussels

Fri, 12 Sep 2003 20:01:34 -0400

These barbecued mussels are a great way to start a meal. Easy, fast and tasty. -- posted by Tebo

Mussels in Green Sauce Madrid Appetizer

Sun, 11 Jan 2004 19:59:21 -0500

THIS IS A GREAT APPETIZER!!! We ordered this at a Spanish restaurant in Baltimore many years ago and after getting a partial list of ingredients from the chef and many attempts of making it, I finally came up with this fantastic recipe. -- posted by Alan Leonetti

Mussels in Wine

Mon, 19 Jan 2004 20:00:10 -0500

A very easy and tasty way to cook mussels! -- posted by BrendaM

Mussels Gratin

Mon, 02 Feb 2004 19:59:58 -0500

How about putting a little mussel in your appetizer? hehe -- posted by canarygirl

Canned Mussels

Fri, 09 Apr 2004 20:01:35 -0400

I have tried different ways to can mussels but this is the one I liked best. This recipe came fom my step father-in-law. The mussels keep real well. -- posted by DotM

Garlicky Mussels in a Rich Lemon, Fresh Herb, Butter Sauce

Sun, 08 Aug 2004 20:00:00 -0400

Just bought 2 pounds of mussels. Tossed this together almost as fast as we ate it! Lots of fresh herbs and garlic. Make sure you have some wonderful bread to soak up the sauce! Or serve over pasta. -- posted by ~Rita~

Mussels With Coconut-curry Sauce

Wed, 18 Aug 2004 19:59:19 -0400

I found this recipe while digging through some cookbooks I had laying around. Made it and it is fantastic!!! Serve with crusty bread and you've got yourself a meal. -- posted by C in PA

Mussels

Wed, 09 Feb 2005 19:57:02 -0500

I learned how to cook and season mussels from a Greek cookbook I own. I've added fresh lemon juice to this mix as well and garnished with fresh parsley and lemon slices when serving guests. -- posted by mermaidmagic

Mussels Dijonaise

Thu, 10 Mar 2005 20:00:12 -0500

i love mussels! i found this recipe online, it's quick, easy, delicious. this can be served as an appetizer or a main course, but to be honest i can practically eat the whole thing myself. serve it with lots of french bread for the sauce. -- posted by chia

Mussels With Pesto and Tomatoes

Tue, 29 Mar 2005 15:27:07 -0500

yet another quick easy recipe for mussels, this serves 4 as a main dish, or 8 as an appetizer. this one is from food and wine. -- posted by chia

Steamed Mussels With Chorizo

Tue, 03 May 2005 14:53:06 -0400

Absolutely delicious ! -- posted by Valerie in Florida

Mussels Hoegaarden

Mon, 20 Jun 2005 21:58:32 -0400

A recipe I found, and tasted, at a London food fair. -- posted by Sackville

Spicy Black Bean Mussels

Fri, 05 Aug 2005 08:54:47 -0400

this is delicious. i serve this over thin rice noodles for a complete 1 dish meal. this is spicy, use less chiles for a milder dish. this recipe is in the "blue ginger" cookbook. -- posted by chia

Seattle Mussels Mariniere

Mon, 08 Aug 2005 23:13:53 -0400

After having a wonderful dinner of mussels in a Seattle restaurant, I came home and tried to replicate the lovely dish. After several attempts at replication, I came up with one as close as I could. It is very nice and flavorful. Be sure to serve with a crusty bread to mop up the lovely broth. -- posted by Expat in Holland

Steamed Fresh Mussels in a Creamy Broth

Mon, 12 Sep 2005 19:15:33 -0400

Fresh Steamed Mussels with garlic....mmmmm! These are very simple to make and have a wonderful flavour and aroma. From the BeautyFood Cookbook. Hope you enjoy! -- posted by ~Leslie~

Asian Style Mussels

Wed, 14 Sep 2005 09:35:41 -0400

I love mussels, found this recipe on the Food Network (no chef mentioned). Posted for Zaar World Tour 2005/Stop in Asia -- posted by katie in the UP

Carrabba's Mussels " Cozze Bianco"

Mon, 05 Dec 2005 20:53:04 -0500

This is a copy cat of Carrabba's Restaurant's mussels (they are incredible). I had to find their recipe. I hope you think they just come close. -- posted by Holty

Mussels Josephine

Mon, 05 Dec 2005 21:19:35 -0500

This recipe is my version of a very popular mussel dish from my favorite restaurant! The ingredient that makes this recipe so wonderful is the Sambuca, so do not leave it out! I have substituted Pernod and thought that was wonderful as well. Can be served as an appetizer or a main dish. Make sure you have plenty of crusty bread because you will want every last drop of the sauce! Enjoy! Wine Pairing: Domaine de l'Ecu Muscadet Sèvre et Maine Sur Lie 2003 with its yellow apple, lemon zest, pear and Macadamia nuts and light but creamy body is a wonderful match to the dish. -- posted by NcMysteryShopper

Stuffed Mushrooms Shaun's Way

Thu, 16 Feb 2006 11:40:34 -0500

These are fabulous mushrooms. My cousin Shaun makes them every year for family Christmas. You can change out the crab meat for shrimp or escargots. -- posted by KennKonn

Braised Mussels Almondine

Mon, 20 Mar 2006 22:50:13 -0500

Earth, Fire, Air, Water. Sweet, Sour, Bitter, Salt. This dish is well-balanced and completely satisfying. I love it with polenta, but if you are not suffering from a wheat allergy...by all means...Find the best, crusty baguette you can and get dipping! -- posted by TooAllergic

Pacific Northwest Microwbrew Steamers With Bread

Thu, 23 Mar 2006 12:36:05 -0500

This has amazed our guests for years, but is so easy it leaves me time to enjoy their company! And sometimes hubby and I just have it together with a very oaky Chardonnay. The use of unsalted butter is imperative for this recipe, else it is way too salty! This serves 4 for a pretty filling appetizer or 2 for a meal with a salad. You can use clams instead of mussels if you wish. There will be plenty of broth to soak up with a nice crusty bread. -- posted by Chef PotPie

Thai-Style Mussels With Pickled Ginger

Fri, 21 Apr 2006 20:26:09 -0400

Serve as an appetizer with an Asian meal, or double the serving size and spoon over hot cooked rice or rice noodles for an entree. In our local paper, compliments of Cooking Light. -- posted by Tweeky

Scallops in Saffron Sauce

Wed, 10 May 2006 10:25:07 -0400

These are the most delicious scallops I have ever had. Perfect for a special occasion as an appetizer. I found the fish stock hard to find so I substituted vegetable stock and it was just as good. Also, I would imagine you could substitute the scallops for prawns. -- posted by Genevieve #2

Mussels With Basil Cream

Tue, 16 May 2006 22:35:50 -0400

If you love mussels, this recipe is a keeper. Very easy and lots of flavor. My kids love it! Add a salad and a glass of wine and you have a meal. I buy a 2lb. bag of frozen mussels from the seafood section at the local Super Walmart. -- posted by Jorja Jones

Mussels With Tomatoes, Basil and Saffron

Tue, 06 Jun 2006 22:38:30 -0400

From the Food network's kitchen cookbook "Making it Easy." I took this new cookbook out of the library after browsing so many great sounding recipes. I am posting here since I only have the book for a short while. Serve with a warm crusty bread to mop up the sauce! -- posted by Oolala

Mussels Dijonnaise

Thu, 22 Jun 2006 23:20:57 -0400

This is an easy and delicious variation on the classic Moules Marinière. You can leave out the mustard if you wish, and/or the cream. But then you wont be making my recipe! Be sure to have lots of crusty bread to sop up the luscious sauce. -- posted by SLColman

Stuffed Mussels (Turkish)

Mon, 31 Jul 2006 21:28:35 -0400

Middle East style stuffed mussels. -- posted by borisr

Mussels With Tomatoes and Feta

Fri, 18 Aug 2006 16:03:25 -0400

I think I found this in Food & Wine Magazine about 3 years ago. Quite tasty. Make sure you have a big loaf of crusty bread to go with this to sop up all the great broth. -- posted by CulinaryQueen

Mussels W/White Wine and Creme Fraiche

Thu, 24 Aug 2006 23:09:50 -0400

from today's NY Times, this serves 4 as an appetizer or 2 as a main course. -- posted by chia

Grilled Mussels With Cracked Black Pepper

Sun, 03 Sep 2006 21:09:44 -0400

This dish is as delicious as it is simple. There are only 2 ingredients in this recipe, so please use the BEST you can find. Michele, the instructor of the class, introduced me to a WONDERFUL black pepper. It is a delicious black pepper from Malaysia, where it is known as "Naturally Clean Black Pepper". You can find it at Penzeys.com where it is called "Sarawak Black Pepper". It has a floral dimension that other peppers lack and it is produced in an environmentally sound way, without the use of harmful chemicals and with no irradation. This will serve 4-6 as an appetizer. -- posted by SkinnyMinnie

Campania Style Mussels

Mon, 18 Sep 2006 22:05:06 -0400

These juicy mussels are very easy to prepare. Fresh tomatoes, capers, lemon juice and lemon zest provide the backbone of this traditional dish from Campania. Lovely with crusty bread and also with fresh fettuccine noodles. A Whole Foods recipe. -- posted by Chef Kate

Mussels With Chorizo , Tomato and Wine

Sun, 24 Sep 2006 21:21:31 -0400

This is an Emeril recipe that got rave reviews from my family. We love mussels, and here in Holland they are locally cultivated. So during the season we try to have them once a week. I try new recipes frequently to change the pace. This recipe is my husbands favorite and gets requested often. It has an amazing flavor. I have changed it a little to suit my family's taste from the original recipe. Have plenty of crusty bread, as the juice is oh sooooo good! This recipe serves either 2 meal portions or a first course for 4-6 people. Rule of thumb in Holland is to serve 1 kg of mussels per person, for a dinner portion. -- posted by Expat in Holland

Steamed Mussels in Coconut Milk

Wed, 27 Sep 2006 17:30:52 -0400

Adapted from Savoring the Spice Coast of India: Fresh Flavors from Kerala by Maya Kaimal, and found at splendidtable.com. -- posted by evelyn/athens

Steamed Mussels in Pale Ale Cream Broth

Mon, 09 Oct 2006 20:24:14 -0400

This is a recipe from the Howe Sound Inn and Brewing Company located in Squamish, BC Canada. It was published in a newspaper years ago, and I held on to it. Good thing, as no longer live there but I can still enjoy the tastes from where I grew up. -- posted by PiceSeasGirl

Mussels With Saffron Cream

Mon, 20 Nov 2006 18:57:17 -0500

adapted from gourmet 12/06, i made this tonite and loved it. very quick and easy, this makes an appy for 6-8 or a main course for me ( just kidding, sort of). serve this with lots of french bread, and with spoons for the sauce. -- posted by chia

Mussels in Chickpea and Cumin Batter

Fri, 24 Nov 2006 22:22:39 -0500

If you can't find chickpea flour you can use normal flour. -- posted by Jewelies

Roasted Breaded Mussels (Cozze Al Forno)

Fri, 24 Nov 2006 22:35:56 -0500

Here is a great Italian appetizer recipe that we served at the catering company many times--a delightful taste of mussels, garlic, and cheese in a crusty topping. It's easy to make and a great crowd pleaser--try it at your next party! -- posted by beach bum in the Philippines

Penn Cove Mussels Steamed in Orange Juice With Basil

Tue, 12 Dec 2006 17:10:55 -0500

A colorful first course with a dipping sauce made from its own cooking broth. -- posted by mikekey

Grilled Mussels With Shallot Sauce

Fri, 15 Dec 2006 16:25:29 -0500

From a supermarket recipe card. Need a grill wok or basket to make these. You can also use an aluminum foil lined grill rack. -- posted by Oolala

Mussel-Man Kebabs / Skewers

Mon, 18 Dec 2006 17:49:11 -0500

Something quick and different for the BBQ for all the mussel lovers out there. Preparation time does not include marination time. You could also cheat and use pre-prepared mussels. -- posted by Peter J

Stuffed Mussels (Tigres)

Tue, 02 Jan 2007 18:30:11 -0500

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels. -- posted by Jordi Valles

Great Eastern's Steamed Mussels

Mon, 15 Jan 2007 20:18:17 -0500

I picked up a 2 lb. bag of live mussels in the supermarket and this is the recipe that was on the package. I prepared it using beer (you could use wine or beer). I would even add lemon juice and maybe some red pepper flakes next time. -- posted by Oolala

Bay Mussels in White Wine

Thu, 15 Feb 2007 15:11:02 -0500

From The Lobster-Roll cookbook. The restaurant is in Long Island's East End and is famous for the lobster-roll sandwich in a hotdog bun. The restaurant is warmly referred to as simply "Lunch" and it is always busy in the summer. Haven't tried this yet. -- posted by Oolala

Bruschetta Al'inferno

Mon, 02 Apr 2007 23:10:03 -0400

This dish reminds me of how delicious mussels can be served cold, even in winter, if the bread is toasted and the sauce is spicy-hot. -- posted by MsPia

Steamed Mussels With Coconut Milk and Thai Chiles

Sat, 07 Apr 2007 00:09:14 -0400

From Food and Wine Magazine - These mussels make a great appetizer or add some crusty sourdough bread and a salad and make a meal. They are just a litte sweet and just the right amount of spicy! Use a good lager to increase the great flavors. Food and Wine says: "Tyler Florence likes making this one-pot dish for parties because it requires so little cleanup. He simply steams plump mussels in lager, then tosses them in a creamy, spicy, slightly tart sauce made with ginger, chiles, coconut milk and lime juice. The result is a Thai-inflected version of the French classic." -- posted by Sooz Cooks

Mussels With a Kick

Mon, 09 Apr 2007 20:06:23 -0400

From Sonata Bay Players cookbook submitted by Susan Pagliei. -- posted by Oolala

Italian Mussels

Mon, 23 Apr 2007 17:30:37 -0400

Mouth watering, guests fight over the leftover broth -- posted by swiz58

Chilli Stuffed Mussels

Fri, 27 Apr 2007 22:53:13 -0400

I was assigned this recipe for a Tapas party that was held for our Book Club discussion of Don Quixote. Even people who thought they didnt like mussels raved about this dish. I think because the mussel meat is chopped up and you dont have to get past the consistancy to enjoy the mussel. The recipe is taken from "Cocina nueva" The new spanish kitchen by Jane Lawson, a must read for Spanish food lovers. The only change I made was to reduce the topping ingredients, the recipe in the book made twice as much as needed. -- posted by Lois M

Baked Mussels With Mushrooms and Bacon

Sun, 29 Apr 2007 21:50:55 -0400

A great hors-d'oeuvre or first course served with a small salad. Make ahead and reheat for 5 minutes in a 350ºF (180ºC) oven. Delicious! From Food and Drink. -- posted by ~Leslie~

Steamed Mussels With Lemon, Onion, and Wine (Mijillones Al Lim&o

Thu, 10 May 2007 14:46:43 -0400

From Cooking Light. -- posted by dicentra

Innkeeper's Mussel Chowder

Thu, 17 May 2007 16:00:31 -0400

A regional Pacific Northwest recipe. This will give you 8-10 first course servings. Posted for Zaar World Tour III -- posted by Annacia

Mussels With Fresh Coconut and Mint - New Zealand

Sun, 27 May 2007 23:43:58 -0400

This makes another excellent nibble to accompany tropically inspired cocktails, but will also work if you dress the mussels and serve several as a starter. Serve with a Sauvignon Blanc. from Radio New Zealand -- posted by Mme Melissa

Mussels in Tomato Sauce

Thu, 14 Jun 2007 13:07:47 -0400

A quick, delicious way to serve mussels! Be sure to discard any mussels that don't open when cooked. -- posted by Kizzikate

Spanish Mussels Vinaigrette (Mejillones a La Vinagreta)

Wed, 20 Jun 2007 16:49:05 -0400

Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending. -- posted by English_Rose

Creamy Mussel Soup

Fri, 12 Oct 2007 00:20:59 -0400

A delicious light soup makes a great starter. -- posted by The Flying Chef

Mussels With Tomatoes, Basil and Garlic

Wed, 19 Dec 2007 02:49:06 -0500

This is an easy and great tasting way to cook mussels. -- posted by Porfavorcorona

Choros a La Chalaca

Thu, 27 Dec 2007 19:29:41 -0500

I enjoyed this appetizer this year on christmas eve and have been craving it ever since. I add tomatoes into the mix for added color and flavor. -- posted by Tiny_Toodles

Mussels on the Half Shell

Mon, 14 Jan 2008 19:47:41 -0500

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. -- posted by Paja

Mussels Mariniere

Tue, 19 Feb 2008 17:06:29 -0500

Recipe from an old magazine article and is from the Cramond Inn, near Edinburgh, Scotland, an ancient inn built in 1670. -- posted by Celticevergreen

Moules á L'escargot ( Oven Baked Mussels)

Wed, 27 Feb 2008 19:18:15 -0500

Don't worry , this recipe contains no snails whatsoever :) This is an appetizer . -- posted by Dominique Depreux

Cream Garlic Mussels

Fri, 29 Feb 2008 23:58:44 -0500

Enjoy! -- posted by Loretta!

New Zealand Steamed Mussels

Mon, 03 Mar 2008 18:59:36 -0500

My husband is a seafood lover and he likes it nice and simple. Try this out. -- posted by Chef #621571

Mussels in Tarragon Tomato Broth

Tue, 13 May 2008 18:47:28 -0400

This is elegant and easy. Clams can be substituted. You can use all fresh herbs, but I tend to used dried to save money, and use only fresh tarragon. -- posted by SilverOpera

Mussels in White Wine Sauce

Fri, 30 May 2008 20:23:35 -0400

This recipe is almost exactly the recipe from a restaurant that I ALWAYS order the mussel appetizer when I go there! I found this recipe on the copy cat website and am sooo thankful! These are absolutely divine! -- posted by sassafrasnanc

Japanese-Style Baked Mussels

Mon, 07 Jul 2008 02:57:12 -0400

This recipe was given to me by a dear friend. My husband often enjoys it and requests that I make it often. -- posted by ChamoritaMomma

Cozze (Mussels)

Tue, 15 Jul 2008 17:57:59 -0400

This delicious recipe was taught in an Italian cooking class I attended. Green Lip Mussels are sold frozen - possible subs for the mussels are swordfish or tuna. -- posted by ellie_

Sake Steamed Mussels With Ginger, Miso and Spinach

Wed, 10 Sep 2008 16:18:41 -0400

Recipe from October 2008 edition of Food & Wine. -- posted by JanuaryBride

Lager-Steamed Mussels With Mustard, Kielbasa and Dill

Wed, 10 Sep 2008 16:57:22 -0400

Recipe from October 2008 edition of Food & Wine. -- posted by JanuaryBride

Mussels With Creme Fraiche, Jalapenos and Cilantro

Wed, 10 Sep 2008 17:21:47 -0400

Sounds good to me! Placed here for safe keeping. Recipe from the October 2008 Edition of Food & Wine. -- posted by JanuaryBride

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Penn Cove Mussels in Lemon Cream

Sat, 11 Oct 2008 02:04:47 -0400

A favorite on the menu at Arnies, Edmonds WA. -- posted by lazyme

Mussels With Leeks Fennel and Tomatoes

Tue, 14 Oct 2008 00:12:29 -0400

Cooking Light -- posted by dicentra

Ale-Steamed Mussels With French Bread

Tue, 14 Oct 2008 00:16:35 -0400

Cooking Light. -- posted by dicentra

Mussels With Dynamite Sauce

Tue, 14 Oct 2008 15:30:33 -0400

Forget paying an arm and a leg at the sushi bar, make them yourself! -- posted by ChamoritaMomma

Moules a La Moutarde (Mussels in a Mustard Cream Sauce)

Tue, 02 Dec 2008 01:15:55 -0500

Don't let the recipe title fool you..... this is a creamy, elegant way to serve mussels. The flavor combination of cream, mustard and saffon is great. This recipe will easily double, triple, and quadruple. Mussels make a perfect appetizer served with crusty bread for sopping up the sauce or as a light meal by themsleves with a small salad, crusty bread and some wine. A good rule of thumb for mussels is 1/2 lb per person as an appetizer, 1 to 1 1/2 lbs per person as an entree'. Preparation time includes cleaning the mussels. -- posted by -GEORGE-

Broiled Mussels With Herb Butter

Tue, 06 Jan 2009 19:51:00 -0500

A delightful appetizer, perfect for a dinner party. -- posted by English_Rose

Beer & Bacon Mussels

Fri, 16 Jan 2009 00:28:41 -0500

My favourite way to eat mussels - I used to think they'd be so difficult to prepare, but this is amazingly fast, easy, and I usually have all the ingredients (and it's all in one pot)! It could serve more than 2 if it was an appetizer, but it works perfect for a supper for 2. -- posted by *sugar n' spice*

Mussel Fritters

Sat, 21 Feb 2009 10:07:35 -0500

I found this recipe on the Geocities Website. Whipped it up for lunch today and these fritters are devine. Light and tasty and they go down a treat. The recipe notes that Basil is the secret ingredient in this recipe. -- posted by Kiwi Kathy

Big John's Creamy Mussels Marinière

Fri, 06 Mar 2009 17:45:42 -0500

Moules à la Marinière is a very popular dish in all of France, but are especially loved in the towns and villages along the coast. My version is one similar to one I tried in Marseilles, it is creamy and is different from others due to the addition of curry to the sauce -- posted by Big John

Mussels a La Mode De Cologne

Mon, 16 Mar 2009 18:48:18 -0400

Just another simple yet yummy way to prepare mussels.. I have listed 2 kilos in weight of mussels and this will serve 3-4 depending on whether serving as a main or appetiser and also on appetites. My hubby and I are quite piggy and can almost polish off 2kg by ourselves. I usually serve this for the three of us as a main with some hot crusty bread and it is perfect. -- posted by The Flying Chef

Karen's Smooth French Milk Mussels

Sun, 07 Jun 2009 22:30:48 -0400

These mussels have the taste of anise from the tarragon,chervil and further complemented with Pernod Ricard. Yes! You can use Absinthe or any liquor that has an anise flavor like Ouzo or Sambuca. Milk in the title is not only because of the cream but when you add ice cold water to the Ricard ( a pastis) it turns to a milky color. This pastis my Husband fell in Love with when we visited Paris. Made as an appetizer serving 6-10 people, be sure to have lots of crisp French bread to dip into the sauce. If you prefer to serve as a meal pour over cooked pasta with a nice side of salad. Serve with a pastis, Ricard of course! Named after a very special goddess on zaar. ;) -- posted by ~Rita~

Mussels With Greek Yogurt, Capers, and Mint

Wed, 24 Jun 2009 11:17:17 -0400

This is another way to serve mussels as an appetizer. Prep time does not include chilling. -- posted by Ice Cool Kitty

Mussels in Cider With Onions and Bacon

Thu, 16 Jul 2009 15:44:25 -0400

Looks impressive, but is actually quick and easy. Serve as an appetizer course or as a main dish, just don't forget the crusty bread for dipping! -- posted by Ice Cool Kitty

Baked Mussels

Sun, 09 Aug 2009 21:25:13 -0400

This is a bit different in that the prepared mussels are baked rather than steamed. I have not tried this yet, but plan to in the near future. -- posted by Normaone

Provincetown Mussels

Wed, 19 Aug 2009 01:20:24 -0400

I was recently inspired on a trip to Cape Cod to incorporate the flavors of Portuguese Kale Soup into a steamed mussel dish. Kale soup was made a staple in P-town by Portuguese settlers. This recipe is simple and flavorful, and you'll want lots of crusty bread to soak up the sauce! Linguica is a mild Portuguese sausage that may be hard to find. Spanish chourico (which is different from Mexican chorizo) is a spicier substitute, but that can also be hard to find. Smoked sausage would be an easy alternative, but for the true Portuguese flavor, you need linguica - you can order it from www.gasparssausage.com. -- posted by Spice Boy

Kenmare Bay Mussels With Wine-Cream Sauce

Tue, 15 Sep 2009 11:43:17 -0400

This recipe is from an August 1986 Bon Appetit magazine in an article titled "An Irish Ramble", featuring recipes from Irish houses and hotels. This recipe is a specialty of the dining room at the Park Hotel Kenmare. The mussels of Kenmare estuary in southwestern Ireland are tiny, sweet and tender. For best results, use the smallest mussels you can find. -- posted by Leslie in Texas

Mussels With Tomato and Dill

Thu, 17 Sep 2009 10:44:29 -0400

Cooking Light. Aug 09 -- posted by dicentra

Mussels in Spicy Sauce

Thu, 17 Sep 2009 12:50:04 -0400

From 1001 Low Fat Recipes. I would serve this with some crackers or thinly sliced baguette. -- posted by dicentra

Mussels Oreganato

Wed, 23 Sep 2009 14:23:09 -0400

Serve with crusty bread. -- posted by daisygrl64

Clams and Mussels in Thai Curry Sauce

Thu, 22 Oct 2009 12:40:11 -0400

From Food Network Magazine, November 09. I love mussels, and I love curry, so this has got to be a winner. I changed the recipe a bit to cut down on the heat, feel free to add more chile and curry paste if you like it spicier. This serves four as a main course, or 6 as a starter. -- posted by IngridH

Steamed Mussels With Sauce Aurore

Tue, 24 Nov 2009 02:12:22 -0500

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. -- posted by Claudia Wey

Mussels With Vietnamese Dressing

Tue, 24 Nov 2009 20:24:43 -0500

This recipes is from the ReadysteadyCook website. I have made this as part of a seafood buffet. The quantities can be easily increased. -- posted by Coasty

Mussel Bake

Sat, 28 Nov 2009 15:22:29 -0500

On a sunny day, roll up your pants and stroll along the shoreline during low tide: you will find bluish-black mussels clinging to the rocks in shallow water...there for the taking; or buy them at your local fish market!! You are sure to find these tender mollusks truly delicious. Source: Traditional Recipes of Atlantic Canada (P E I) -- posted by Elly in Canada

Crostini With Mussels

Wed, 23 Dec 2009 15:16:40 -0500

Crusty bread is flavored with vinegar, fried golden brown, then topped with steamed mussels simmered with white wine, bay leaves, a hint of chili and parsley. You may want to double the crostini, since there will be lots of flavorful mussel broth to soak up. Adapted from _La Cucina_ (by the Italian Academy of Cuisine) by Caroline Russock at Serious Eats. http://bit.ly/5EmTAx -- posted by DrGaellon

Mussels in Mexican Beer

Mon, 08 Feb 2010 11:34:23 -0500

Rachael Ray Recipe: Simple, delish and ready in less than 10 minutes, this recipe should be made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook. -- posted by Chef #1545304