Best 7 Cold Marinated Mussels Recipes

LEMON AND GARLIC STEAMED MUSSELS

Steps:

• 1. PLACE mussels in large skillet without water. Cover and cook over medium heat, removing the mussels to a warm platter as they open. Discard any that do not open.
• 2. REDUCE liquid in the skillet to about 2 or 3 tablespoons. Return mussels to skillet. Sprinkle with olive oil, lemon juice and garlic. Heat for 1 minute.
• 3. SERVE immediately with crusty bread for dunking.

COLD POACHED MUSSELS WITH CREAMY MUSTARD SAUCE

Steps:

• Melt butter in a medium high-sided saucepan over medium heat. Add shallots and garlic, and cook, stirring, until shallots are translucent and garlic is very fragrant but not brown, about 2 minutes. Add the salt and pepper. Add mussels and wine. Cover saucepan, and cook until mussels open and are cooked through, about 8 minutes. Discard any mussels that have not opened.
• Remove mussels from saucepan. Transfer cooking liquid to a small bowl, and set aside to cool. When cool, transfer to refrigerator to chill.
• Remove mussels from shells, reserving shells for serving, if desired. Place mussels in a small bowl, cover with plastic wrap, and transfer to refrigerator.
• Whisk together creme fraiche, mustard, and champagne vinegar. Stir cooking liquid, and add about 4 tablespoons reserved cooking liquid and shallots to the creme fraiche mixture to make a nice thin sauce with just enough body to cling to mussels. Adjust seasoning with salt and pepper and more mustard if desired. Stir in half the lemon zest and chervil.
• Gently toss cold mussels in mustard sauce. Spoon a mussel and a large puddle of sauce back into reserved mussel shells. Sprinkle mussels with remaining half of zest and chervil, and serve with any remaining sauce on the side.

MARINATED MUSSELS

Steps:

• Bring white wine and onion to boil.
• Add mussels, cover and steam until mussels open, about 5 minutes.
• Discard any mussels that do not open.
• Transfer mussels to plate.
• Reserve cooking liquid in saucepan.
• Heat olive oil in skillet.
• Add minced garlic and saute for 2 minutes.
• Add seasonings and cook 1 minute.
• Add mussel cooking liquid, vinegar, paprika, lemon peel and cayenne.
• Season with salt and pepper.
• Pour into large bowl.
• Remove mussels from shells and add to bowl; reserve 1/2 of each shell.
• Cover and refrigerate for 2 hours.
• Arrange mussel shells on platter.
• Place 1 mussel in each shell.
• Pour marinade over.
• Garnish with lemon wedges.

CURRY-MARINATED MUSSELS ON THE HALF SHELL

Steps:

• In a large bowl stir together curry paste, curry powder, vinegar, and 4 tablespoons oil. Scrub mussels and remove beards. Mince shallots and cut carrot, celery, and bell pepper into 1/4-inch dice. In a 12-inch skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saut vegetables, stirring and adding salt to taste, until slightly softened but not browned. Add vegetables to curry mixture. In skillet steam mussels in 1/4 cup water, covered, over moderately high heat, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to another bowl. Discard any unopened mussels.
• Remove mussels from shells and add to curry-vegetable mixture, gently tossing to coat. Wash and reserve half of each shell. Marinate mussels, covered and chilled, at least 2 hours and up to 1 day.
• Just before serving, chop cilantro and stir into mussels. Fill each reserved shell with a mussel and some curried vegetables.

MUSSELS VINAIGRETTE

Steps:

• Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
• In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

CHILLED MUSSEL SALAD

Steps:

• Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
• Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
• In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
• In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.

MUSSELS MARINATED IN GARLIC AND HERBS

Steps:

• Discard any mussels that are not tightly closed.
• Remove beard and any hair like bits from the mussels.
• Wash mussels very well, scrubbing with a hard bristle brush.
• Put mussels and 1/2 cup of water in large pot, cook on high for 4 to 5 minutes, or until the shells have opened.
• Remove mussels from water and discard any that do not open.
• Strain cooking liquid and reserve.
• Combine oil, 3 tbsp of the reserved liquid, garlic, parsley and salt and pepper in a small bowl.
• Place mussels in half shell and arrange on a platter.
• Drizzle with sauce.