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Entries tagged with 'mussels'

Easy Cioppino

Serious Eats Yasmin Fahr 5 comments

An easy version of cippino, the classic San Francisco fisherman's stew with tomatoes, wine, mussels, scallops, shrimp, and fish. More

Italian Easy: Spaghetti with Clams, Mussels, and Tomatoes

Italian Easy Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes. More

Spaghetti with Clams, Mussels, and Tomatoes

Serious Eats Deborah Mele 2 comments

This quick and easy seafood pasta recipe combines both fresh clams and mussels along with sweet cherry tomatoes and includes tips to ensure your seafood is fresh and prepared properly. More

Rachel Allen's Mussels with Garlic and Bread Crumbs

Kate Williams Post a comment

According to Rachel Allen, mussels with bread crumbs were immensely popular in Ireland back in the 1980s. Yet their retro appeal holds true today and her version in Rachel's Irish Family Food is anything but kitschy. Plump, just-steamed mussels get a quick trip under a hot broiler topped with super buttery bread crumbs laced with garlic and parsley. The final result is a briny, succulent bite, colorful and rich. More

Rachel Allen's Mussels with Garlic and Bread Crumbs

Serious Eats Kate Williams Post a comment

According to Rachel Allen, mussels with bread crumbs were immensely popular in Ireland back in the 1980s. Yet their retro appeal holds true today and her version in Rachel's Irish Family Food, is anything but kitschy. In it, plump, just-steamed mussels get a quick trip under a hot broiler topped with super buttery breadcrumbs laced with garlic and parsley. The final result is a briny, succulent bite, colorful and rich. More

Skillet Mussels with Coconut Milk and Curry

Serious Eats Yasmin Fahr Post a comment

Mussels and shrimp in a curry-scented coconut broth flavored with cilantro and chilies. Dinner for two with one skillet in 25 minutes or less. More

Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook'

Kate Williams 3 comments

In this broth, kimchi brings the funk and spice to enhance the creamy brininess of the mussels. More

Red Curry Mussels with Kimchi Puree from 'The Kimchi Cookbook'

Serious Eats Kate Williams 1 comment

Mussels are one of those easy dinners that can so easily get overlooked when bombarded by quick-cooking fish fillets and chicken breasts at the market. But mussels are just as quick and easy (if not easier) to prepare than fish, and they're a year-round sustainable source of seafood. Pop them in a pot of flavorful broth, and they'll be done before you can set the table. Adding even more reason to pick up a couple of pounds of shellfish is the Red Curry Mussels with Kimchi from Lauryn Chun's new Kimchi Cookbook. Here, she swaps in kimchi for more traditional lemongrass in a coconut-red curry sauce. The kimchi brings funk, spice, and salinity to the broth, enhancing the creamy brininess of the mussels. More

Crab, Salmon Jerky, Smoked Mussels, and More Bites from the Oregon Coast

Erin Zimmer 2 comments

We found many baskets of fish and chips and a fantastic cup of clam chowder while cruising along the Oregon coast, but that wasn't all. There were smoked mussels, steamed oysters from Netarts Bay, salmon jerky, and many more delicious bites from the sea. More

Skillet Suppers: Mussels in Chorizo and Tomato Broth

Yasmin Fahr Post a comment

A quick and easy dinner that gets a boost of flavor from chorizo. It's hard for something not to taste good when there's chorizo involved. In this dish, chorizo adds rich flavor with the subtle addition of heat—it's not too much, just enough. More

Mussels in Chorizo and Tomato Broth

Serious Eats Yasmin Fahr Post a comment

Rendered chorizo adds great flavor and heat to this quick dinner dish. More

Bar Bites: Beer-Steamed Mussels with Bacon

Marvin Gapultos 3 comments

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon. More

Beer-Steamed Mussels with Bacon

Serious Eats Marvin Gapultos 1 comment

Aside from mussels, there are few other seafoods that so easily lend themselves to quick cooking, and even faster eating. After all, to manipulate a mound of mussels into a meal, a simple steam in broth or other flavorful liquid is all that is needed to pop the bivalves open. But fast doesn't have to be bland. In fact, I find the Belgian method of steaming mussels with a white ale (or any beer really) to be of the utmost flavor—especially when the whole mess is embellished with crunchy bacon. More

French in a Flash: Creamy Mussels with Sauce Roquefort

Kerry Saretsky 4 comments

Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

Creamy Mussels with Sauce Roquefort

Serious Eats Kerry Saretsky Post a comment

Sweet, plump onyx mussels get stewed with olive oil, tender shallots, woodsy thyme, Sauvignon Blanc, rich cream, and pungent, sharp, blue Roquefort. I serve it with ice cold dry, hard apple or pear cider from the north of France. More

Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles

Kerry Saretsky 5 comments

Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More

Dinner for Two: Coconutty Mussels with Ginger, Lemongrass, Chili, and Cilantro on Rice Noodles

Serious Eats Kerry Saretsky 3 comments

Seashore mussels are stewed in a simple but exotic broth of coconut milk, lime, cilantro, lemongrass, and chilies. Spooned over rice noodles, there is nothing better than this easy, exotic one-pot classic. More

Dinner Tonight: Mussels with Israeli Couscous and Tomatoes

Blake Royer 1 comment

Wait, no crusty bread for a mussels recipe? Instead, you add pearls of cooked Israeli couscous and simmer them for the last few minutes of cooking so they begin soaking up that musselly, tomato-and-fresh-oregano broth. It's somewhere between traditional mussels and a rich soup. More

Mussels with Israeli Couscous and Tomatoes

Serious Eats Blake Royer 1 comment

[Photograph: Blake Royer] Adapted from Lucid Food. About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.... More

Creamy Mussels with Smoky Bacon and Hard Cider

Serious Eats Nick Kindelsperger Post a comment
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