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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

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

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'

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

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

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

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

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

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

Mussels with Paprika

Serious Eats Nick Kindelsperger 2 comments

There are essentially two ways to approach this dish. The first is as a straightforward, satisfying mussel dish with a pretty good broth. Though certainly not my absolute favorite way to cook bivalves, it's tasty and ultimately worthy as a quick weeknight dinner. Not to mention, it's also a Ferran Adrià-approved recipe from his latest cookbook, The Family Meal, which means there are some high expectations. More

The Secret Ingredient (Dijon Mustard): Moules Dijonnaise

Serious Eats Kerry Saretsky 6 comments

A big steamy pot of creamy mussels soaked in two different kinds of mustard, shallots, leeks, garlic, thyme, and wine. Make sure to buy lots of baguettes to soak up this broth. More

The Secret Ingredient (Curry): Bombay Mussels with Peas

Serious Eats Kerry Saretsky 3 comments

Heady, spicy curry and sweet mild cream mix with the briny juices from the mussels and the green peas to make the most delicious, unusual pot of mussels you've ever tasted. Serve with plenty of warm naan to soak up that broth. More

Sunday Supper: Fish and Mussel Stew with Green Olives

Serious Eats Sydney Oland 2 comments

This stew has many of the same ingredients of a bouillabaisse, but comes together with a few simple steps. Adding the fish in two stages allows the first addition to break down and fortify the tomato broth, and the second to add some meaty substance to the final product. This stew is great with a simple loaf of Italian bread, but would go very well with some thick pasta (like pappardelle) and a big green salad. More

Cook the Book: Ragoût of Shellfish

Serious Eats Caroline Russock Post a comment

Shellfish and crustaceans have a natural affinity for anise-y, licorice-y flavored things. Bouillabaisse isn't really complete without a few slices of fennel and mussels steamed with Pernod. But I'd never thought to add tarragon to the seafood before coming across this Ragoût of Shellfish in At Elizabeth David's Table. The recipe begins with an incredibly flavorful roux of butter, onion, garlic, a bit of sugar, and white wine. In classic Elizabeth David fashion, the amount of tarragon added is entirely up to the chef. More

The Secret Ingredient (Saffron): Mussels with Saffron and Tomatoes

Serious Eats Kerry Saretsky 8 comments

There is something about creamy saffron mussel anything that just works. Simple mussels, stewed with sweet, just-burst tomatoes, thick sweet cream, and pungent, almost-bitter saffron. I dare you not to drink the broth like soup. More

Dinner Tonight: Mussels with Fennel and Bacon

Serious Eats Nick Kindelsperger 2 comments

Of course, bacon is almost always a good idea, but the fennel is just as important. Butter also helps make the sauce luxurious, while the lemon helps sharpen the flavor. You will need some crusty bread to dip into the liquid. But the best part is still the mussels themselves. Each one is briny, and yet enveloped in the bacony sauce. More

French in a Flash: Provençal Mussels and Clams Over Shells

Serious Eats Kerry Saretsky 4 comments

The food of Provence, in the south, is our own personal French diet cookbook. Seafood tossed with fresh tomatoes, bright herbs, garlic, and chili makes for the perfect dinner. The French don't get fat for a reason. More

French in a Flash: Creamy Saffron Mussel and Spinach Pasta

Serious Eats Kerry Saretsky 3 comments

This pasta is based on a creamy saffron mussel soup I learned at cooking school in Paris. It was salty from the briny liqueur the mussels leach out into the pot, luscious and sweet from the cream, and heady and intoxicating from the scent of the saffron. This is my version, done on the cheap, built to fill you up. More

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