MM. RICHARDSON

Mussel Recipes



Mussels with Lemon Grass and Chili
Mussels with Lemon Grass and Chili

Serves 4
2 ounces vegetable oil          
1 tablespoon freshly chopped garlic          
2 shallots, thinly sliced  
2 red chilies, sliced into rings
1 2-inch knob of ginger
4 stalks lemon grass (white part only), thinly sliced into rings            
2 pounds cleaned black mussels                            
2 tablespoons fish sauce
2 tablespoons fresh squeezed lime juice
1 tablespoon sugar
1 cup fresh Thai basil

Heat oil in a large wok, and stir fry the garlic and shallots for 1 minute.
Add the chilies, ginger, and lemon grass, and stir fry 1 minute more.
Add the mussels, fish sauce, lime juice, and sugar, and cover the wok and cook for 2 minutes over high heat.
Stir the mussels again, then replace the lid and cook the mussels for an additional 2 minutes.
Depending on how hot your stove is, the mussels should be cooked and the shells open.
Mix in the Thai basil and place mussels in a large bowl to serve.




Everyday Easy MusselsEasy Mussels
Mussels in a tomato and white wine sauce
   
Prep Time: 5 minutes
Cook Time: 15 minutes
Quantity Served: 4
 
Ingredients:
1 can (19 fl oz/540 mL) Petite Cut Tomatoes with Garlic and Olive Oil, undrained
1 cup dry white wine
1/2 tsp. freshly ground pepper
2 lb. (1 kg) mussels, rinsed
   
Preparation:
COMBINE tomatoes with their liquid and wine in large frying pan. Bring to boil on medium heat.

ADD mussels; cover. Reduce heat to medium-low; simmer 10 minutes or until shells open and meat starts to loosen from the shells. Discard any shells that do not open.

Serving Suggestion:
Serve with crusty bread slices for dipping.

Cooking Know-How:
To prepare mussels for cooking, rinse under cool running water. Place any mussels that do not close tightly in a dish of cool water and agitate. If they do not close after 1 minute, discard.

Optional:
Saute 1/2 cup chopped onions or leeks in oil on high heat before adding tomatoes. Garnish with chopped parsley.
   

Stuffed Greenshel musselsStuffed Greenshell Mussels 

Mayonnaise:

Salad stuffing:

Method

In a food processor pour the vinegar, and juice onto the yolks and blend on high 1 minute.
Then slowly drizzle the oil in until mulsified.
Season with salt and pepper.

Combine the salad stuffing ingredients in a food processor on high for 30 seconds:

Slit and fill each mussel with a little of the salad stuffing then arrange on 4 plates and drizzle with mayonnaise.

Serves 4




BBQ Greenshell MusselsBarbeque Greenshell Mussels 

Method

Thaw mussels. (Or steam 2 dozen fresh mussels and remove top shell).

Mix honey, orange juice, oil and thyme together and pour over mussels. Leave to marinate at least 10 minutes.

On a barbeque or in a heavy pan, cook mussels (shell side up) until golden brown.

Garnish with orange segments.

Serves 4




Mussel and Onion Stew

  • Fresh mussels - 2 kg (4 lb)
  • Dry white wine - 150 ml ( pint)
  • Butter - 25g (1 oz)
  • Onions - 2 large, chopped
  • Plain flour - 25g (1 oz)
  • Milk - 300 ml ( pint)
  • Fresh parsley - 2 tbsp, chopped
  • Single cream - 2 tbsp

    METHOD

    1. Wash the mussels thoroughly under running cold water, then scrape off any barnacles with a small, sharp knife.
      Cut off the fibrous beards that protrude from between the shells.
      Wash in several changes of water. Discard any that are or do not close when tapped sharply with a knife.
    2. Put the wine in a large saucepan and bring to the boil.
      Add the mussels, cover and cook over a high heat for 3-4 minutes or until the mussels open, shaking the pan occasionally.
      Discard any mussels that have not opened.
    3. Drain the mussels, reserving the juice. Remove the mussels from the shells.
    4. Melt the butter in a saucepan and lightly fry the onions for 5 minutes, until soft but not coloured.
      Stir in the flour and cook for 1 minute.
    5. Gradually add the milk and the mussel cooking liquid, stirring, until the sauce thickens, boils and is smooth.
      Simmer for 1-2 minutes.
    6. Return mussels to the pan with the parsley and cream.
      Reheat gently.
      Serve with crusty bread.



    Greenshell Mussels OscarGreenshell Mussels Oscar
    A prizewinning combination of giant mussels, wine and cream!

  • 600ml dry white wine
  • 24 Greenshell Mussels
  • 2 leeks
  • 4 cm piece of ginger, coarsely grated
  • 10cm piece of cucumber, seeded
  • 25g butter
  • 150ml pint double cream
  • pinch saffron
  • Method

    Put white wine, together with any juices from the mussels, into a pan and boil until reduced by half.

    Cut leeks and cucumber into very fine 5cm julienne strips. Melt butter in a pan and gently fry leeks for 5 minutes. Add ginger and cucumber and fry for 3 minutes. Add reduced wine, saffron and cream, bring to the boil and add the mussels, cover and simmer gently together for about 5 minutes or until mussels are piping hot.

    Serves 4 as a starter, 2-3 as a light main course