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Mussels "A How-To Guide"

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In this Mussels "A How-To Guide" video you get to know everything about eating Mussels. Mussels are inexpensive and highly nutritious, 1 kg costs less than a fast food dish. However, it is important to have complete knowledge of checking whether the mussels are safe to eat or not. Watch Mussels "A How-To Guide" and learn how to prepare, check and cook mussels in two delicious ways.
Ingredients
For mussels with cider & rosemary
  Mussels 1 Kilogram, prepared and checked live
  Garlic 1 Clove (5 gm), chopped
  Fresh rosemary sprigs 3
  Half fat creme fraiche 3 Tablespoon
For mussels en papilotte
  Sesame oil 1 Teaspoon (Splash Of)
  Mussels 1 Kilogram (Prepared And Checked Live)
  Shallot 1 , finely chopped
  Butter 30 Gram
  Chopped garlic 1 Clove (5 gm)
  Rosemary 3 (Use Fresh)
  Dry cider 150 Milliliter
  Creme fraiche 3 Tablespoon (Half Fat)
  Freshly ground black pepper To Taste (Use Fresh)
  Prepared mussels 1 Cup (16 tbs)
  Chopped red chili 1 Tablespoon
  Chopped ginger 1 Teaspoon
  Soy sauce 1 Tablespoon
  Lime wedges 2
Directions

1. Soften shallots and garlic in butter for 3-4 minutes.
2. Add cider and bring it to boil. Add rosemary and pepper. Boil until the liquid is reduced a little bit.
3. Add the prepared mussels. Replace the lid and cook on high heat for 3-4 minutes until the mussels are opened up.
4. Remove the lid from the pan and look for any mussels that are tightly closed. Discard them as they are not safe for eating.
5. With a slotted spoon take out the mussels from the pan and place in a bowl.
6. You can see a lot of liquid in the pan. Bring that to boil and add your cream fraiche, whisk them and taste it for seasoning.
7. Add this to the mussels and serve.

MUSSELS EN PAPILOTTE
1. Fold a papilotte paper and cut in a circular shape from the open edge.
2. Keep a handful of mussels inside the paper.
3. Add chopped ginger, chopped chili, splash of soy sauce and sesame oil, and a squeeze of lemon wedge.
4. Press and fold the sides of the paper in continuous movements to seal the mussels.
5. Place it in a very hot oven for just a few minutes. You can actually see the mussels opened up through the paper.
6. Tear open the paper and serve with bread.

For more information please visit: http://shellfish.org.uk/

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Seafood
Interest: 
Healthy
Servings: 
6

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