OT - Mussels

cook muscles on the Egg always.

Here is one I do on the BGE sometimes, or you can just put the mussels, wine, garlic and parsley into the wok and cook.


This is great also.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1004391&catid=1

Another choice.

Mussels ala Susan Egglaine


INGREDIENTS:
2 lbs Mussels
5 cloves Garlic, chopped
Olive Oil
1 Onion, chopped
Bunch fresh Thyme, chopped
Bunch fresh Parsley, chopped
White Wine
2 Tbls. Butter




PROCEDURE:
1 Using wok in egg, sauté chopped garlic in olive oil. Add onion, mussels, fresh thyme, and parsley.
2 Splash with white wine, cover.
3 Cook until mussels open, add butter, stir.
4 Serve with grilled garlic bread.


Recipe Type
Appetizer, Seafood

Recipe Source
Author: Susan Handy (Susan Egglaine)

Source: Sunshine State Fest '10, Susan Egglaine, 2010/03/13

Good restaurant. Here is a recipe that I came up with, people love it if I do say so myself:

MUSSELS MEDEIROS

THIS WILL MAKE ENOUGH FOR A LARGE PARTY (15+ PEOPLE), HALF THE INGREDIENTS FOR SMALLER GROUPS. LEFTOVERS OVER PASTA IS AN EXCELLENT NEXT DAY DISH.

4 LBS OF MUSSELS (STOP AND SHOP SELLS THEM IN 2LB BAGS) RINSED AND ALL CRACKED
MUSSELS DISCARDED
2 LINKS OF CHOURICO (AMARALS IF AVAILABLE) CHOPPED INTO SMALL CHUNKS
*CHOURICO IS A SPICY PORTUGUESE SAUSAGE YOU CAN FIND AT MOST SUPERMARKETS
1 HEAD OF GARLIC MINCED (YES A HEAD NOT A CLOVE)
1 LARGE RED PEPPER CHOPPED
1 LARGE ORANGE PEPPER CHOPPED
1 LARGE YELLOW PEPPER CHOPPED
1 LARGE GREEN PEPPER CHOPPED
1 LARGE SPANISH (YELLOW) ONION CHOPPED
3 JALAPENO PEPPERS MINCED (INCLUDE THE SEEDS IF YOU WANT SULTRY HOT)
1 BUNCH OF SCALLIONS CHOPPED ALMOST ALL THE WAY UP THE GREENS
1 HALF BUNCH OF CILANTRO
2 CANS OF SOME BAD AMERICAN BEER (BUD, BUSCH, ETC)
OLIVE OIL
PEPPER AND SALT TO TASTE
DRIED CRUSHED RED PEPPER A 4-5 GOOD SHAKES
2 LOAVES OF PORTUGUESE BREAD (OR ANY CRUSTY BREAD)

1.POUR IN OLIVE OIL
2.ADD IN THE MINCED GARLIC AND JALEPENO PEPPERS
3.HEAT UNTIL GARLIC BECOMES CLEAR, ADD CHOURICO AND COOK UNTIL ORANGE JUICES FLOW, CHOURICO SHOULD BECOME A DEEPER COLOR. STIR TO AVOID BURNING.
4.ADD ONIONS AND CONTINUE TO SIMMER UNTIL ONIONS SOFTEN. ADD MORE OLIVE OIL IF IT BEGINS TO COOK DOWN TOO MUCH.
5.ADD PEPPERS AND SCALLIONS STIR AFTER SOFTENED ADD 1 CAN OF BEER.
6.ADD MUSSELS AND HALF OF SECOND CAN. ADD CILANTRO. SALT, PEPPER, AND CRUSHED RED PEPPER. STIR.
7.COVER, STIRRING OCCASIONALLY.
8.CHECK FLUID LEVEL IF YOU WANT MORE DIPPING JUICE ADD THE REST OF THE CAN.
9.SALT AND PEPPER AS NEEDED. MAKE SURE YOU REALLY STIR THE MUSSELS INTO THE VEGETABLES.
10.WHEN ALL SHELLS ARE OPEN THE DISH IS DONE.

I USUALLY POUR THE CONTENTS INTO A LARGE SERVING BOWL, BREAK UP THE BREAD AND PLACE IT AROUND THE EDGES IN THE BOWL SO IT CAN SOAK IN THE JUICE. REMEMBER, YOU NEED TO EAT THESE WITH YOUR HANDS USING THE SHELLS AS A SPOON.
THIS IS A COMMUNITY DISH, EVERYONE SHOULD SIT AROUND THE BOWL AND FEAST! CHECK ANYONE FOR COLD SORES, BAN THEM FROM THE TABLE. ENJOY!!!!!!!!!!!!