Mussels



Marinated Mussels Recipe
Marinated Mussels Recipe

1.    Thoroughly brush and rinse the mussels under streaming water, remove their beards.
2.    Chop onion and bell pepper; mince parsley and garlic.
3.    Pour the wine into a large saucepan with tightly closed lid, add the bay leaf, bell pepper, onion, parsley, half of the garlic and stir.
4.    Place the mussels into the wine, close with the lid and steam (about 5 minutes) until the mussels open; shake the saucepan occasionally while cooking.
5.    When the mussels are ready, remove them from the saucepan and discard those that failed to open, if any; leave them to cool.
6.    When mussels are cool enough, remove them from the shucks and place the meats in a large bowl.
7.    Combine vinegar, mustard, oil and remaining garlic, garnish them with pepper and salt and stir them to make marinade.
8.    Pour the marinade over the mussels, cover the bowl tightly and leave it for a day in a refrigerator to develop the flavor and taste.


Baked Mussels Recipe
Baked Mussels Recipe

1.    Scrub and wash the mussels, remove the beards.
2.    Put olive oil, black pepper, water and salt into a large pan with tightly closed cover.
3.    Put the mussels into the pan, cover and steam over medium heat to open, shaking them occasionally (generally about 4 minutes).
4.    Save the liquid, remove the mussels from the pan, discard those that failed to open.
5.    When the mussels cool, break the halves of the shells and discard one half of each, leaving the mussel in the other half.
6.    Arrange the shells with mussels on a baking sheet.
7.    Mince garlic, parsley, grate Romano cheese; mix with breadcrumbs and chili pepper.
8.    Put the breadcrumb mixture over the mussels; sprinkle with some parsley and drizzle with the olive oil and liquid saved after steaming.
9.    Bake the mussels until golden (generally, about 15 minutes) in an oven preheated at 190°C (375°F).
10.    Serve immediately after baking.


Mussels in Tomato Sauce Recipe
Mussels in Tomato Sauce Recipe

1.    Thoroughly wash the mussels.
2.    Mince the onion and garlic; simmer in olive oil in a saucepan.
3.    Cut a cross in the skin at the bottom of each tomato, put them for 30 seconds into boiling water and then dip them for 4 minutes in very cold water; peel the skin.
4.    Seed the tomatoes and grate them.
5.    Add flour, rosemary, oregano and sugar to the tomatoes and stir gently to dissolve any lumps.
6.    Slightly roast the hot pepper without crushing it until its surface cracks and becomes brown.
7.    Pour in the tomatoes to the saucepan with onion and garlic, add the roasted pepper; leave it until it boils stirring it occasionally.
8.    Add the mussels to the sauce and simmer them for 10-12 minutes
9.    Serve them either hot or cool in portions, decorated with lemon slices.


Mussels Mariniere Recipe
Mussels Mariniere Recipe

1.    Thoroughly wash the mussels under a stream of water, rubbing their shells; remove the fibrous beards and discard them; drain the mussels.
2.    Mince onions, garlic and parsley.
3.    Melt 70 g of the butter in a large pot; mix it with the onion, garlic, most of the parsley and wine; boil the mixture for 2 minutes.
4.    Add mussels, squeeze in some lemon juice.
5.    Cover the pot and steam the mussels about 4 min. until the shells open; stir the mussels from bottom to top from time to time while cooking; remove the pot from the heat.
6.    Remove the mussels from the liquid; discard ones that failed to open; put the opened mussels in portions.
7.    Return the pot with sauce to the heat adding the remaining butter and parsley, garnish with pepper and salt, if needed; heat till the butter melts.
8.    Pour the sauce over the mussels.