Recipezaar: Mussels,Main Dish recipes

Spaghetti With White Wine and Mussel Sauce

Fri, 04 May 2007 11:26:39 -0400

Lovely recipe for entertaining or a romantic meal! To spice it up, remove the cream and add a pinch of chilli flakes. -- posted by English_Rose

Shrimp Boil Hobo Packs

Sun, 06 May 2007 23:45:49 -0400

This is a great and easy way to do a Frogmore Stew low country boil on the grill! From Food and Wine Magazine. -- posted by KathyP53

Paella Marinara

Fri, 18 May 2007 23:11:39 -0400

A classic Spanish dish. The basic ingredients are olive oil, saffron and rice. This is a seafood version with garlic and saffron. Posted for ZWT 2007. -- posted by katia

Paella

Tue, 22 May 2007 23:44:42 -0400

Taking its name from the shallow, two-handled metal pan in which it is traditionally cooked, paella can be as simple or as extravagant as time and money permit. Paella originated in Valencia, although many regions of Spain have their own special variations. -- posted by Witch Doctor

Mussels With Burgundy Broth and Garlic Bread

Wed, 23 May 2007 09:40:03 -0400

A nice change from cooking mussels in white wine, the red wine makes a more robust dish especially when accompanied by the garlic bread! -- posted by English_Rose

Camembert Mussels With Tapenade Baguettes

Mon, 28 May 2007 21:25:53 -0400

This is a brilliant bistro-style supper of mussels in creamy Camembert sauce with crusty hot tapenade bread. -- posted by English_Rose

Mussels Alla Diavola

Mon, 04 Jun 2007 22:23:31 -0400

I found this on another site and really enjoyed the strong flavours with the mussels. The pasta can be left out and the mussels just eaten with crusty bread for a perfect meal for two (hungry) people! -- posted by English_Rose

Moules Portuguese

Sat, 09 Jun 2007 23:30:10 -0400

A lip-smacking dish of mussels with a gutsy tomato, paprika and chorizo sauce. -- posted by English_Rose

Seafood Risotto

Sun, 10 Jun 2007 21:21:28 -0400

This is mums recipe, I just made it the other night as my first ever risotto. Use more or less shellfish - we love more -- posted by Perfect Pixie

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

Mussels in Sherry

Wed, 20 Jun 2007 16:48:49 -0400

Ring the changes by cooking up mussels into a distinctive snack - ideal for including in a tapas selection. -- posted by English_Rose

Mussels With Chorizo and Fennel

Fri, 22 Jun 2007 14:14:30 -0400

I made this up one day when my Dad was coming to visit. He's a big mussels fan and I always make mussels but I always went with this heavier tomato sauce which I was getting tired of. I came up with this sort of mussels soup/stew. Bottom line is it is simple, tasty and looks great. I use the same wine that I serve (wine with soup? Wha?) to cook with and I serve it with some crusty French bread. This is very filling. -- posted by Chef #355072

Black Rice With Mussels and Shrimp

Fri, 29 Jun 2007 22:08:17 -0400

Beautiful dish taken from a Gourmet magazine and modified to fit anyones cooking ability. -- posted by Madigrind

Curried Mussels

Mon, 16 Jul 2007 21:26:42 -0400

This classic mussel recipe is adapted from Jubilee restaurant in NY City where it is served with amazing frites. I found this in Dan's Papers, July, 13, 2007, in Silvia Lehrer's column. -- posted by Oolala

Salmon in Saffron Mussel Sauce

Wed, 18 Jul 2007 14:12:50 -0400

I don't eat seafood anymore, and this is one of the recipes I miss the most. This elegant dish is delicious, beautiful, and easy to make. If memory serves me correctly, this recipe comes from a Bon Apetit magazine. -- posted by Lumberjackie

Authentic Valencian Paella

Wed, 25 Jul 2007 02:20:25 -0400

This is the typical, rich rice dish from Valencia, located on the east Mediterranean coast of Spain. It is a mix of recipes I found on aboutvalencia.com and alicante-spain.com. This is the REAL paella recipe, the kind I had made for me in my exchange-home in Valencia, Spain. -- posted by GreenEyedLS

Jerk Seafood Packs

Sun, 29 Jul 2007 16:16:02 -0400

From Food and Wine June 2003 -- posted by Sugarmagnolia_fl

Mostaccioli With Mussels, Calamari and Tomato Sauce

Fri, 31 Aug 2007 14:49:37 -0400

Mostaccioli con Cozze, Calamari e Salsa al Pomodoro. From the Barilla website. -- posted by dicentra

Rich and Easy Bouillabaisse

Mon, 17 Sep 2007 20:51:18 -0400

This is a simple recipe that's bursting with flavor. It's perfect for garlic lovers, and can be served by itself or over pasta. Either way, be sure to have a nice crusty french bread on the side! -- posted by Chef #589226

Mussels Amore!

Wed, 03 Oct 2007 22:47:19 -0400

Divine Delicious Delectable! Be sure to discard any opened or cracked raw mussel shells. Perfect for a romantic dinner for two. Add some lovely crusty bread to sop up the sinfully good sauce. -- posted by Lorrie in Montreal

Mussels in Garlic Sauce With White Wine

Wed, 10 Oct 2007 01:03:38 -0400

Fresh mussels made in under 10 min in a delicious yet light creamy sauce. Serve piping hot with crusty bread for dipping! -- posted by Carol in Oz

Stir-Fried Mussels With Chili, Garlic and Basil

Fri, 12 Oct 2007 02:02:07 -0400

From the SMEG cookbook. The white wine can be replaced with chicken stock, and if you can't find sambal oelek, you can substitute with chili paste. -- posted by AmandaInOz

Mussels and Shrimp Marinara

Thu, 01 Nov 2007 01:15:40 -0400

This is a slight variation on a seafood marinara from the Williams-Sonoma recipe vault. Friends rave over this dish which is not only hearty and healthy, but FULL of flavor. Perfect for serving to a crowd! -- posted by Coco can cook

Thai Mussels With Jasmine Rice

Mon, 12 Nov 2007 22:07:30 -0500

This is a yummy fragrant Thai dish that can be served by itself or with jasmine rice. If serving as is I would probably up the mussels to 3kg as mussels are very light and not all will open. -- posted by The Flying Chef

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

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

Moule Frites (Mussels With Chips)

Sun, 30 Dec 2007 03:06:45 -0500

This is served everywhere you go in France & Belgium, particularly on the coast. However I most recently ate this at 'La Grande Braderie' in Lille where it is the specialty dish, it was fantastic! For the chips I have used my own recipe for chips as I a) prefer them and b) they are much healthier! Traditionally the 'frites' would be deep fried. I hope you enjoy the recipe! -- posted by Karen Smithe

Clams With Caperberries and Lemon

Tue, 01 Jan 2008 22:50:40 -0500

I'm such a huge fan of capers, and caperberries are a little tougher to come by, but this is a quick and tasty recipe if you do. You can also substitute mussels for clams..... -- posted by mplsgirl

Mussels Mariniare

Wed, 02 Jan 2008 21:40:50 -0500

Found on the internet. Postings so I can keep it to make at a later date -- posted by Sonya01

Olive Garden Mussels Di Napoli

Fri, 04 Jan 2008 12:43:08 -0500

After trying OG's Mussels di Napoli one afternoon I decided to try to replicate it at home. We had this for dinner last night with a big salad and a side of crusty french bread - it was perfect! -- posted by Wildflower5656

New England Portuguese Clam Boil

Fri, 18 Jan 2008 11:38:16 -0500

This is one of my childhood favorites. I grew up in southern Massachusetts where there is a huge portuguese population. We would go to the coast and collect any muscles, clams or periwinkles we could find and then toss them in a pot once we got home. These days a trip to the supermarket works okay. Feel free to add whatever seafood you'd like. Ingredient amounts are estimations since we really just threw whatever we had into a large pot. Make sure the clams and mussels are fresh and discard any that don't look so great. -- posted by C. Taylor

Mussels Suprema

Tue, 22 Jan 2008 01:55:16 -0500

This is one of our favorite Sunday afternoon pre dinner post brunch dishes - serve it with a nice crusty Italian bread and a few glasses of white wine and its a dish to make you smile -- posted by Ravenseyes

Easy, Low Fat, Mussel and Chicken- Sausage Paella

Mon, 28 Jan 2008 00:23:51 -0500

So many nice paella recipes out there, but since I didn't find one listed for how we make it, ' thought I'd share. Besides the sausage and mussels, we often add any leftover meats we might have, like steak or chicken, chopped up. I don't like to waste food. -- posted by Nancygirl

Steamed Mussels in Pernod Broth

Fri, 08 Feb 2008 19:43:38 -0500

It's surprisingly easy to recreate this bistro favorite right at home. The tangy broth made with Pernod®, garlic and tomatoes pairs wonderfully with the juicy meat of the mussels. This dish is quick to cook and makes for a plentiful meal by adding a loaf of crusty bread to dip into the rich tomato broth. -- posted by Chef #739050

Mussels With Fennel and Garlic

Fri, 08 Feb 2008 20:36:20 -0500

Coastal Living. -- posted by dicentra

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

Mussels in Apple Cream Sauce

Wed, 20 Feb 2008 20:55:16 -0500

Make sure to buy your mussels from a reputable supplier. The rules about cooking mussels are simple: if the mussels aren't closed before cooking, discard them. And if any stay closed after cooking, discard them. This also makes a delicious appetizer. -- posted by An_Net

Valencia Paella

Wed, 09 Apr 2008 19:13:33 -0400

Found this in the Cooking Light Magazine and while it looks a little complicated, it sounds wonderful. Once I can gather up all the ingredients I can't wait to try this. There's another recipe by this name, but this one sounds quite different. The recipe states that Valencia is a Spanish coastal city where this dish is particularly revered - never having been there I can't say, but do like the thought. -- posted by Bonnie G #2

Mussels Ala Don

Tue, 15 Apr 2008 01:32:52 -0400

Steamed Mussels in a garlic wine marinara sauce with chopped clams -- posted by Ev And Don

Mussels Steamed in White Wine

Mon, 21 Apr 2008 01:30:09 -0400

Hubby doesn't like mussels. More for me! From 365 Low Calorie Recipes. Serve with crusty bread. -- posted by dicentra

Mussel, Fish and Butternut Chowder ... or Stew!

Thu, 24 Apr 2008 01:10:48 -0400

Chowder? Well, it's more like a saucy stew! This is simple, rustic, quick and easy, and you can taste and adjust seasonings. Sweetish vegetables go wonderfully well with seafood, and the tiny chilli pepper bite is great. Great for an easy main meal, but do serve it with crusty bread and a crisp, dry white wine. I also made a large salad as a starter. This might be enough for 4 as a starter, but if this is a main dish it probably serves only 2 - 3 generously! -- posted by Zurie

Mussels Italiano

Tue, 29 Apr 2008 00:52:52 -0400

Savory mussel seafood dish that has a great tasting broth for bread dipping! This can also be served over your favorite pasta or rice. -- posted by BlondieItaliana

Mussels in Spicy Coconut Broth

Thu, 01 May 2008 16:51:33 -0400

Cooking Light. -- posted by dicentra

Steamed Mussels

Wed, 04 Jun 2008 23:08:52 -0400

Mark Bittman; The Best Recipes in the World; Italian Style -- posted by ratherbeswimmin'

Paella

Wed, 25 Jun 2008 19:43:19 -0400

This is a traditional Spanish rice dish with seafood, chicken and sausage. It's a one pot meal, served family style in the pot it's cooked in. -- posted by Ice Cool Kitty

Mussels Portuguese Style

Thu, 03 Jul 2008 02:07:57 -0400

This is the only way my husband wants his mussels prepared; it is a regular around our house. Instead of steaming the mussels in a white wine, garlic sauce - red wine is used. Yum. -- posted by Ice Cool Kitty

Mussel Casserole

Thu, 03 Jul 2008 02:23:01 -0400

Another one of my faves from Ciao Italia! Wonderful blend of flavors and a beautiful dish! Enjoy -- posted by Serb Girl

Mussels in Black Bean Sauce

Fri, 04 Jul 2008 23:56:31 -0400

I cooked my mussels seperately in water then added them to the wok to toss in sauce and heat through. My mussels were very dirty with thick beards so I removed and cleaned them as best I could and cooked them seperately so I did not end up with any grit in my stir fry. That and there is not much liquid to cook them in the sauce, if using smaller mussels you could add these to the wok and cover with a lid and they will open. I had very large mussels from Spain as that was all that was available. but I have to say were delicious compaired with the usual ones I buy. -- posted by The Flying Chef

Steamed Mussels in White Wine

Thu, 07 Aug 2008 01:06:17 -0400

This is the only way I will make mussels from here on out! I'm a lush so anything cooked in wine agrees with me! -- posted by pesce_gurl

Tiella Di Cozze (Mussel Casserole)

Tue, 26 Aug 2008 00:49:33 -0400

From "Ciao Italia!" Episode "Piatti Classici Pugliesi" 2006. Tiella, like paella, is named for its special earthenware pan. Any mussels which are cracked, partially open, or light for the size, should be discarded. -- posted by DrGaellon

Spaghetti With Mussels, Tomatoes and Oregano

Thu, 28 Aug 2008 19:51:21 -0400

Spaghetti con Le Cozze, Pomodori e Origano -- posted by Phil Franco

Mussels Luxembourg Style - Moulen

Tue, 09 Sep 2008 01:11:02 -0400

Mussels are a very popular dish in Luxembourg. From October until February (the months with an "R") there is hardly a restaurant whose menu does not have the obligatory "Moules Marinières" or "Moules à la Luxembourgeoise". In every case mussels are served with pommes frites. NB: Mussels as well as pommes frites are best eaten with the fingers. Do not forget to place an empty bowl on the table for the discarded shells. Experienced mussel-eaters slide the empty shells into one another. This takes up less space, and no one can tell that he alone has eaten two or three kilos! -- posted by English_Rose

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

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 a La Mariniere

Tue, 14 Oct 2008 23:04:51 -0400

A classic dish of the south of France. Serve with a glass of chilled white wine and plenty of crusty French bread. You can also substitute clams. -- posted by DrGaellon

Linguine With Mussels and Kale

Sat, 18 Oct 2008 02:49:04 -0400

Food & Wine. -- posted by dicentra

Coconut Curry Mussels

Sun, 19 Oct 2008 16:17:12 -0400

Food & Wine -- posted by dicentra

Mosselen Natur

Wed, 19 Nov 2008 14:46:09 -0500

In Belgium everyone eats mussels when they are in season. Here is an easy way to prepare them taken from "De Vlaamsche Pot" by Marie Cattoor. -- posted by Dan-Amer #1

Mussels in Zucchini Basil Broth

Mon, 24 Nov 2008 01:04:25 -0500

Gourmet | August 2006 -- posted by dicentra

Mussels With Tomato Wine Broth

Thu, 27 Nov 2008 16:00:27 -0500

Cooking Light. -- posted by dicentra

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-

Al Andalus Paella

Fri, 05 Dec 2008 18:37:37 -0500

This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana. -- posted by Celticevergreen

Moules à L'orange

Tue, 06 Jan 2009 00:02:33 -0500

For a special meal in minutes, steam your way to a sensational supper with Cointreau laced mussels. -- posted by English_Rose

Provençal Fish Stew

Tue, 06 Jan 2009 00:22:12 -0500

For a flavourful seafood dish try this version of a classic French recipe, filled with Mediterranean flavours. Perfect for feeding a crowd. Serve with plenty of crusty bread. -- posted by English_Rose

Moules à La Normande

Tue, 06 Jan 2009 01:34:11 -0500

Impress your dinner guests with this glorious Normandy recipe of juicy, plump mussels with apple brandy and bacon. Serve with loads of crusty bread to mop up the sauce. -- posted by English_Rose

Mussels With White Wine, Parsley, and Garlic

Sun, 11 Jan 2009 21:38:43 -0500

I LOVE mussels prepared with wine and garlic. This is a simple way to prepare fresh mussels from restaurant Resto in New York City. -- posted by KathyP53

Island Mussels With Wild Mushrooms and Cream

Wed, 14 Jan 2009 22:16:16 -0500

I love this recipe, I have a love for mussels, and also for mushrooms, so the combination of the two are just the best for me - Try it, you'll like it I'm sure!! -- posted by Chef mariajane

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*

Olive Garden Linguine With Anchovies and Mussels

Wed, 21 Jan 2009 14:42:42 -0500

This recipe is from the files of Riserva di Fizzano and the Rocca delle Macie Winery Olive Gardens Italian Partners. -- posted by Celticevergreen

Paella a Mi Estilo

Fri, 23 Jan 2009 16:59:50 -0500

A spectacular dish delivered from the pan. Serve with crusty bread to mop up the juices. -- posted by English_Rose

Rich Paprika Seafood Bowl

Sat, 07 Feb 2009 13:03:20 -0500

Beautiful, easy and impressive appetizer. Serve with crusty bread for the extra sauce. -- posted by English_Rose

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

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

Mussels in Garlic Butter

Sun, 22 Mar 2009 03:42:46 -0400

This is a very quick and simple recipe for Mussels. I am not a seafood eater myself but the family do enjoy these. -- posted by Tisme

Pacific Pie

Mon, 06 Apr 2009 21:59:29 -0400

A posh version of fish pie, but extra yummy!! You can use mussels with the prawns, mix and match as you would like. You will need a 3 pint capacity dish for this. -- posted by Ozzy

Xarém

Sat, 09 May 2009 12:20:41 -0400

The Algarve region of southern Portugal was the last part of the country to be under moorish occupation. Their cuisine (and language) shows the influence of their location on the coast, as well as of their northern african conquerors. -- posted by realbirdlady

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~

Seafood Etouffee Shanachie

Fri, 26 Jun 2009 12:21:35 -0400

This recipe is from the Shanachie Restaurant & Pub, in Ambler, PA. The chef, Brian Duffy, is well-known, both as a chef and a TV Food Network host ("Date Plate" and "Hot Trends 2005"). This is from his website (http://www.chefduff.com) and is copyrighted ... Copyright 2003, Brian Duffy, All Rights Reserved -- posted by Gandalf The White

Linguini Allo Scoglio

Sun, 28 Jun 2009 17:35:20 -0400

This recipe is from Dal Toro Ristorante (Lamborghini Las Vegas) at the Palazzo/Venetian Hotel. The first time we went, the dish was magnificent, inspiring me to call and get the recipe from the Chef. The second time, about a year later, unfortunately the quality of the mussels was such that it was unedible. So make sure your seafood is as fresh as possible, or flash frozen! Recipe is for 1 serving (ala resturaunt style), but easily double, tripled, etc. and oh so tasty! -- posted by Chef #783575

Shellfish Soup

Tue, 07 Jul 2009 16:04:57 -0400

A substantial soup which is a meal in itself. I haven't made this yet, but am posting for safe-keeping. -- posted by Kiwi Kathy

Mussels Cooked in White Wine With Thai Basil Coconut Sauce

Thu, 06 Aug 2009 10:44:46 -0400

This Thai mussel recipe makes a great appetizer or main course. Fresh mussels are steamed in white wine, then a basil-coconut sauce is poured over. Fresh red chillies, coriander, and more basil are sprinkled are added at the end for a seafood dish that is easy to make and tastes divine. Served with a nice wine, it makes a great dish for a romantic evening at home. From About.com -- posted by nsomniak6

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

Smoky Mussels and Clams With White Wine Broth

Thu, 17 Sep 2009 10:45:57 -0400

Cooking Light. Sept 09. -- posted by dicentra

Brown Rice Paella

Thu, 24 Sep 2009 15:07:23 -0400

I found this on the web. I love paella...specially after a trip to Spain. But I switch to brown rice a few years back, so I wanted to have my paella and my brown rice. I did a search on the web and found this recipe which I've been making ever since. I love it, hope you will too. I'm not really sure about the time so it's a guess. -- posted by Chef BennyBoo

Mussels in Sweet and Sour Chili Sauce

Wed, 30 Sep 2009 15:15:19 -0400

Mussels make the perfect mid-week supper as they take virtually no time to prepare and taste absolutely delicious, especially with this sweet and sour chili sauce. -- posted by English_Rose

Mussels With White Wine and Pasta

Wed, 30 Sep 2009 15:15:56 -0400

A beautiful appetizer, in a delicious sauce, loved throughout Europe. Buy small mussels so they are the same size as the pasta. Aby short pasta such as ditaloni or short penne ca be used. -- posted by English_Rose

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

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

One Pot Pasta With Clam Sauce

Mon, 07 Dec 2009 13:44:04 -0500

This is my adaption of a "one pot" special that I came across in a copy of a Men's magazine years ago. The idea was something even a non-cook bachelor could whip up and impress the girl. -- posted by Dave & Sue Cook for U

Sarasota's Creamy Mussels over Pasta With Herb Bread

Fri, 11 Dec 2009 14:12:52 -0500

Easy and flavorful. A rich creamy broth which can be served over angel hair pasta and crusty bread slathered with a herb butter. Now you can make your own butter, however, you can also buy a stick of herb butter right from any major grocery store which is great to keep on hand. The mussels open in a light creamy broth with tons of flavor, served in a large bowl so the bread and pasta can soak up all the good sauce. A fair amount of ingredients, but nothing hard. This recipe is for 8, but you can easily cut it in half. -- posted by SarasotaCook

Perfect Paella

Wed, 06 Jan 2010 18:00:34 -0500

This is a Rachael Ray recipe so you know it is easy and good. The combination of chicken, chorizo, and sea food mixed with the spices and rice make this a wonderful dish. I am not a mussel fan, so I left them out when making this recipe. -- posted by CarolAT

Mussels Mariniere

Fri, 08 Jan 2010 20:55:18 -0500

from the Mayo Clinic - http://www.mayoclinic.com/health/healthy-recipes/NU00328# -- posted by ellie3763

Seafood Marinara

Fri, 22 Jan 2010 13:48:16 -0500

This recipe is perfect for lazy evenings when you want something light and tasty. -- posted by English_Rose

Roasted Mussels With Coconut Curry

Sun, 31 Jan 2010 23:34:54 -0500

Serve with white rice or a salad or an Asian style slaw. -- posted by Ice Cool Kitty

Mussels Steamed in Coconut Milk, Lime and Cilantro

Tue, 02 Feb 2010 13:32:12 -0500

Serve these Thai-inspired mussels with garlic bread for dunking. -- posted by English_Rose