'mussels' on Serious Eats

Rachel Allen's Mussels with Garlic and Bread Crumbs

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

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

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

Beer-Steamed Mussels with Bacon

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

Mussels with Paprika

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

Sunday Supper: Fish and Mussel Stew with Green Olives

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

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

Dinner Tonight: Mussels with Fennel and Bacon

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

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