NOCHEF&JUSTLOVESFOOD.YUM
10-11-2007, 01:44 PM
I was at my local fishmongers this morning to see what was fresh. I love seafood and this time of year in Virginia the Oysters and Scallops are great.
The freshest thing they had were mussels. Not the New Zealand Green ones ( although I like them also) but some Prince Edward Island "Blue" mussels. Sooo.. I grabbed a recipe from Rachael Ray and went for it. They were divine!
Does anybody have an unusual mussel or oyster recipe ( family or otherwise) that they would share??
Mussels in Mexican Beer
Simple, de-lish and ready in less than 10 minutes, this recipe should me made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, cracked away from skin and crushed
1 small onion, chopped
1 jalapeno, seeded and chopped
A couple pinches salt
2 1/2 dozen mussels, scrubbed and beards removed
1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
1 (15-ounces) diced tomatoes
2 tablespoons chopped flat-leaf parsley or cilantro, your preference
In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
http://atn-riae.agr.ca/seafood/blue_mussels-e.htm
The freshest thing they had were mussels. Not the New Zealand Green ones ( although I like them also) but some Prince Edward Island "Blue" mussels. Sooo.. I grabbed a recipe from Rachael Ray and went for it. They were divine!
Does anybody have an unusual mussel or oyster recipe ( family or otherwise) that they would share??
Mussels in Mexican Beer
Simple, de-lish and ready in less than 10 minutes, this recipe should me made first in any menu so you and yours can enjoy mouthfuls of mussels while you cook.
2 tablespoons extra-virgin olive oil, 2 turns of the pan
4 cloves garlic, cracked away from skin and crushed
1 small onion, chopped
1 jalapeno, seeded and chopped
A couple pinches salt
2 1/2 dozen mussels, scrubbed and beards removed
1/2 bottle dark Mexican beer, such as Modelo Negro or Dos Equis
1 (15-ounces) diced tomatoes
2 tablespoons chopped flat-leaf parsley or cilantro, your preference
In a deep skillet with a cover preheated over medium high heat, add oil, garlic, onion and jalapeno. Season with salt. Saute 2 minutes. Arrange mussels in the pan. Pour in beer and tomatoes and shake the pan to combine. Cover pan and cook 3 minutes or until mussels open. Remove from heat and spoon sauce down into shells. Garnish with parsley or cilantro. Serve immediately from the pan.
Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 servings
http://atn-riae.agr.ca/seafood/blue_mussels-e.htm