Mussels (Live)

Mario

Any ideas for recipes for live mussels. I bought 3lbs on a whim at lunch today.

mad max beyond eggdome

Mario,
grr, can't find the picture, but at waldorf eggfest a few years ago .. time i steamed em over white wine, just till they opened. .. . then laid them out in half shells on a fish grid. .. .made up a mixture of olive oil, italian bread crumbs, garlic (just enough olive oil to give the bread crumbs some structure) .. .sprinkled that mixture all over the mussels. .. then put the fish grid in the egg indirect on the grid over inverted plate setter at around 425 degrees for about 5 to 10 minutes, or until the breadcrumbs had browned up just a tad .. ..[p]as i recall they were really good. .. haven't made them in a few years though. ..

thirdeye

<p />Mario,[p]I have a tureen I use for mussels. First I make a very simple tomato sauce with some fresh herbs and garlic. If you want a smoky flavor, you can reduce the sauce (uncovered) on the Egg for a few minutes. Tomato sauces take smoke easily, so be careful. Anyway .... once the sauce is warmed add the mussels (maybe a splash of white wine) and cover, put in a 350° oven (or back on the Egg) until the mussels open. I move the pot to the table and ladle into small bowls with plenty of the pot likker. Have some good crunchy french bread on the side for sopping....

Unknown

Mario,[p]Here is an idea>[p]Mussels

Here's a great idea, 15 minutes on the egg at 350 should be about right.


[p]INGREDIENTS:
1/2 Stick Unsalted butter
1 Medium Onion, Chopped
2 celery ribs, cut into 1/4-inch dice (1 cup)
1 cup drained canned diced tomatoes (from a 14- to 15-oz can)
3 garlic cloves, finely chopped
1 tsp chopped fresh thyme
1 Turkish or 1/2 California bay leaf
1/2 tsp salt
1/4 tsp black pepper
2 cups lager such as Harp (16 oz; pour beer slowly into measuring cup; do not measure foam)
2 lb mussels (preferably cultivated), scrubbed well and beards removed
1 Tbs Dijon mustard
2 Tbs heavy cream
1/4 cup chopped fresh flat-leaf parsley
Accompaniment: crusty bread




Procedure:
1 Heat butter in a wide 5- to 6-quart heavy pot over moderately high heat until foam subsides, then cook onion, celery, tomatoes, garlic, thyme, bay leaf, salt, and pepper, stirring occasionally, until vegetables are softened, about 4 minutes.
2 Add beer and bring just to a boil. Add mussels and cook, covered, stirring occasionally, until mussels open wide, 4 to 6 minutes, transferring them to a bowl as they open. (Discard any mussels that remain unopened after 6 minutes.) Remove pot from heat. Stir together mustard and cream in a small bowl, then add mixture along with parsley to hot broth and whisk until combined. Discard bay leaf. Serve sauce over mussels.


Recipe Type
Appetizer, Main Dish, Seafood

Recipe Source
Source: BGE Forum, TheStormyDog, 10/24/06[p]06/03/07[p]BENTE,[p]Got the Lobsters from NewFoundland, I am in Canada, The Mussels are the easiest thing to do in the pan put some mussles, bell peppers, diced onion and garlic, mix in some white wine and some EVOO. Cover with foil and put on the egg at about 450 for 20 minutes, until they turn orange.[p]Very tasty and no mess. I put the green onions on top just for the visual

Rascal

Richard Fl, You must be some chef, as there's hardly a recipe request that you can't provide for! Is/was cooking your profession? I've enjoyed it as a hobby for many years and will keep at it until the BGE/Oven flames abate. 8 - )[p]Rascal

Unknown

Rascal,[p]I enjoy cooking for family and friends. It is therapy for me. Been doing it most of my life.

mikeb6109

Mario,
cooked them in a fish basket direct for a few minutes t'ill opened then i drizzled them heavily with fresh melted butter and rosemary!
pretty good stuff!!