Mussels (8) Collection

Discussion in 'Food and nutrition' started by -, Mar 22, 2005.

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    Mussels Marinara
    Mussels Marinara
    Mussels Marinara
    Mussels Marinara
    Mussels Mariniere
    Mussels Meuniere
    Seafood Locicero


    Mussels Marinara

    Serving Size: 4

    1 tablespoon Olive oil
    1 cup Chopped onion ; finely
    3 Cloves garlic ; minced
    2 cups Chopped tomatoes
    1/2 cup Dry white wine
    1/3 cup Fresh parsley ; chopped
    2 tablespoon Fresh basil ; chopped
    1/2 teaspoon Salt
    1/2 teaspoon Black pepper
    1/4 teaspoon Crushed red pepper
    2 Bay leaves
    5 pounds Mussels ; about 100
    5 cups Cooked linguini ; hot
    Basil sprigs

    Scrub and debeard mussels. Heat oil in large stockpot over medium-high
    heat. Add onion and garlic; saute 3 minutes. Add next 7 ingredients; cook
    over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or
    until mussels open. Discard bay leaves and any unopened shells. Divide
    cooked hot pasta among four large, shallow bowls. Remove mussels with
    slotted spoon, and divide among bowls with pasta. Spoon tomato mixture
    evenly among bowls. Garnish with basil sprigs. Recipe by: Cooking Light

    Per Serving (excluding unknown items): 1026 Calories; 67g Fat (60.3%
    calories from fat); 69g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg
    Cholesterol; 1904mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1
    1/2 Vegetable; 11 Fat.









    Mussels Marinara

    Serving Size: 5

    1 tablespoon olive oil
    1 cup finely chopped onion
    3 garlic cloves ; minced
    2 cups chopped tomato
    1/2 cup dry white wine
    1/3 cup chopped fresh flat-leaf parsley
    2 tablespoon chopped fresh basil
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/4 teaspoon crushed red pepper
    2 bay leaves
    5 pounds fresh mussels ; about 100 mussels scrubbed and debeard
    5 cups hot cooked linguine
    Basil sprigs ; optional

    Heat oil in a large stockpot over medium-high heat. Add onion and garlic;
    saute 3 minutes. Add tomato and next 7 ingredients (tomato through bay
    leaves); cook over medium heat 5 minutes. Add mussels; cover and cook 10
    minutes or until mussels open. Discard bay leaves and any unopened
    shells.(serving size: about 20 mussels, 1/2 cup sauce, and 1 cup pasta) To
    serve, remove mussels with a slotted spoon

    Source: "Cooking Light

    Per Serving (excluding unknown items): 660 Calories; 14g Fat (19.9%
    calories from fat); 62g Protein; 64g Carbohydrate; 3g Dietary Fiber; 127mg
    Cholesterol; 1524mg Sodium. Exchanges: 2 1/2 Grain(Starch); 7 1/2 Lean
    Meat; 1 1/2 Vegetable; 1/2 Fat





    Mussels Marinara

    Serving Size: 4

    1 tablespoon Olive oil
    1 cup Chopped onion ; finely
    3 Cloves garlic ; minced
    2 cups Chopped tomatoes
    1/2 cup Dry white wine
    1/3 cup Fresh parsley ; chopped
    2 tablespoon Fresh basil ; chopped
    1/2 teaspoon Salt
    1/2 teaspoon Black pepper
    1/4 teaspoon Crushed red pepper
    2 Bay leaves
    5 pounds Mussels ; about 100
    5 cups Cooked linguini ; hot
    Basil sprigs

    Scrub and debeard mussels. Heat oil in large stockpot over medium-high
    heat. Add onion and garlic; saute 3 minutes. Add next 7 ingredients; cook
    over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or
    until mussels open. Discard bay leaves and any unopened shells. Divide
    cooked hot pasta among four large, shallow bowls. Remove mussels with
    slotted spoon, and divide among bowls with pasta. Spoon tomato mixture
    evenly among bowls. Garnish with basil sprigs.

    Recipe by: Cooking Light

    Per Serving (excluding unknown items): 1026 Calories; 67g Fat (60.3%
    calories from fat); 69g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg
    Cholesterol; 1904mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1
    1/2 Vegetable; 11 Fat.




    Mussels Marinara

    Serving Size: 4

    1 tablespoon Olive oil
    1 cup Chopped onion ; finely
    3 Cloves garlic ; minced
    2 cups Chopped tomatoes
    1/2 cup Dry white wine
    1/3 cup Fresh parsley ; chopped
    2 tablespoon Fresh basil ; chopped
    1/2 teaspoon Salt
    1/2 teaspoon Black pepper
    1/4 teaspoon Crushed red pepper
    2 Bay leaves
    5 pounds Mussels ; about 100
    5 cups Cooked linguini ; hot
    Basil sprigs

    Scrub and debeard mussels. Heat oil in large stockpot over medium-high
    heat. Add onion and garlic; saute 3 minutes. Add next 7 ingredients; cook
    over medium heat 5 minutes. Add mussels; cover and cook 10 minutes or
    until mussels open. Discard bay leaves and any unopened shells. Divide
    cooked hot pasta among four large, shallow bowls. Remove mussels with
    slotted spoon, and divide among bowls with pasta. Spoon tomato mixture
    evenly among bowls. Garnish with basil sprigs.

    Recipe by: Cooking Light

    Per Serving (excluding unknown items): 1026 Calories; 67g Fat (60.3%
    calories from fat); 69g Protein; 30g Carbohydrate; 2g Dietary Fiber; 159mg
    Cholesterol; 1904mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1
    1/2 Vegetable; 11 Fat.




    Mussels Mariniere

    Serving Size: 4

    4 pounds Mussels ; prefer New Zealand-"Green Lipped" mussels. *
    1 large onion
    2 celery stalks
    1 garlic clove
    1/2 bottle of white wine

    Cover bottom of casserole with 1 inch of white wine. Add chopped
    vegetables and bring to the boil. Add mussels and steam until opened,
    about 4 to 5 minutes. * Don't forget to "beard" the mussels before
    steaming. Serves 4.

    Per Serving (excluding unknown items): 405 Calories; 10g Fat (23.2%
    calories from fat); 54g Protein; 20g Carbohydrate; 1g Dietary Fiber; 127mg
    Cholesterol; 1317mg Sodium. Exchanges: 7 1/2 Lean Meat; 1/2 Vegetable.




    Mussels Meuniere

    Serving Size: 2

    -sauce-
    1 tablespoon olive oil
    1/4 cup shallots ; minced
    3 tablespoon garlic ; chopped
    2 bay leaves
    2 sprigs fresh thyme
    2 cups white wine
    1/4 pound butter ; cut into cubes
    -mussels-
    24 live mussels ; scrubbed -and debearded
    3 tablespoon chopped parsley
    salt and pepper
    crusty bread

    In a saute pan, heat the olive oil. When the oil is hot, saute the
    shallots and garlic. Add the bay leaves and thyme. Add the wine and
    butter. Bring up to a boil, reduce to a simmer. Add the mussels to the
    wine mixture and cover. Simmer the mussels for 5 to 8 minutes or until the
    shells open. Discard any shells that do not open. Stir in the parsley and
    season with salt and pepper. Divide the mussels between two bowls and
    serve with crusty bread.

    Yield: 2 servings SOURCE: Emeril Live!

    Per Serving (excluding unknown items): 1148 Calories; 109g Fat (95.9%
    calories from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg
    Cholesterol; 62mg Sodium. Exchanges: 1 Vegetable; 21 1/2 Fat.






    Seafood Locicero

    Serving Size: 4

    12 mussels
    8 clams
    12 shrimp
    8 scallops
    4 pasta pancakes
    8 ounces ginger-pepper sauce
    kiwi puree

    Ginger-Pepper Sauce

    1 ounce Ginger root ; chopped
    4 ounces Yellow ; green and red -peppers chopped
    1/2 cup Marsala wine
    1/4 cup Light brown sugar
    1 ounce Soy sauce
    1 Lemon ; juice only
    1 cup Rich veal demi-glace or beef -broth

    Kiwi Puree

    4 Ripe kiwis
    1/2 cup Sugar
    1/4 cup White wine
    1/4 cup Water

    Pasta Pancakes

    1/4 cup Cappellini
    2 ounces Fresh basil
    1 ounce Green onion ; chopped
    1/2 ounce Pimentos
    1/2 ounce Dried anise
    Salt and pepper to taste
    4 Eggs
    4 ounces Parmesan cheese
    4 ounces Bread crumbs

    In a sauce, reduce demi-glace (or broth) by half. In a separate pan,
    saute peppers and ginger with the brown sugar. Deglaze with the Marsala
    wine and reduce until almost all liquid is gone. Add the broth. Reduce by
    half. Add soy sauce and lemon juice.

    Kiwi puree-Peel and chop kiwi. Cook
    kiwi and sugar over a low flame until the sugar starts to break down.
    Deglaze with white wine. Reduce and add water. Reduce again by half. Puree
    and strain.

    Pasta pancakes-Cook cappellini until just a little past done.
    Drain pasta. In a mixing bowl, mix all ingredients thoroughly. Mixture
    should bind together; if not, add more bread crumbs. Press mixture into a
    lightly oiled 9" pie pan. Freeze until firm. Remove and cut into 4 wedges.

    To serve-Saute pancakes until golden brown on one side. Flip pancakes and
    bake in a 350~ oven for 5 minutes. One hour before serving, marinate
    scallops and shrimp in a marinade of 1/2 cup white wine and 1/4 cup lemon
    juice. Poach mussels and clams in white wine until done. Grill or saute
    shrimp and scallops until done. Cover 1/2 of each plate with 2 oz of the
    ginger-pepper sauce. Garnish 1/2 of each plate with a pasta pancake

    Per Serving (excluding unknown items): 581 Calories; 16g Fat (26.6%
    calories
    from fat); 38g Protein; 63g Carbohydrate; 1g Dietary Fiber; 267mg
    Cholesterol; 1454mg Sodium. Exchanges: 1 1/2 Grain(Starch); 4 1/2 Lean
    Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 2 1/2 Other Carbohydrates.




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