Best 5 Steamed Mussels With Leeks Garlic Thyme White Wine And Butter Recipes
Steamed mussels are a classic dish that is enjoyed by people all over the world. The combination of fresh mussels, aromatic leeks, fragrant garlic, earthy thyme, tangy white wine, and rich butter creates a symphony of flavors that is sure to tantalize your taste buds. This article will provide you with a step-by-step guide on how to create this delectable dish in the comfort of your own home. By following the instructions carefully, you will be able to prepare a restaurant-quality meal that is both impressive and delicious.
Check out the recipes below so you can choose the best recipe for yourself!
STEAMED MUSSELS WITH LEEK, THYME AND WHITE WINE
Mussels are one of the easiest things to cook. First, choose mussels that are alive, closed and heavy with seawater. Sometimes their shell will be slightly open; give it a gentle squeeze and it should close - a good sign of life. Second, scrub the mussels well to remove any grit or shell and pull off the beard - a little, hairy protrusion used by the mussel to attach to rocks or pylons - just before cooking. Finally, don't overcook them, as they tend to become tough. It's often enough to steam them open in a pot for two to four minutes.
Provided by STEVE MANFREDI
Categories Lunch
Time 30m
Number Of Ingredients 9
Steps:
- For 4 people, de-beard and scrub (if necessary) 1.2kg of live mussels. Place them in a large pot with: a 1/2 cup of dry white wine, 1/2 a sliced tender leek, 2 cloves of minced garlic, a tablespoon of chopped thyme, a 1/2 cup of chopped flat-leaf parsley and a 1/2 cup of pureed ripe tomatoes. Place on high heat with a tight-fitting lid until the mussels have opened. This should take 3-4 minutes. Give the pot a shake after a minute or so to help the mussels open. Finish by drizzling on a couple of tablespoons of extra virgin olive oil and season. Serve immediately.
GARLIC AND WHITE WINE MUSSELS
Steam mussels in wine with garlic, smoked paprika and fresh herbs.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the butter in a large wide pot with a lid or large Dutch oven over medium-high heat. Add the garlic, paprika and a generous grinding of pepper; cook, stirring until the garlic is just turning golden, about 3 minutes. Stir in the wine and bring to a boil.
- Add the mussels, cover and cook, stirring occasionally, until the mussels have opened wide, 6 to 8 minutes. Discard any unopened mussels. Stir in the parsley and chives and serve with french fries on the side.
STEAMED MUSSELS
Provided by Tyler Florence
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Rinse the mussels under cold running water while scrubbing with a vegetable brush. Discard any with broken shells. Heat oil in a 6 to 8-quart stockpot. Saute the shallot, garlic and thyme to create a base flavor. Add the mussels and give them a good toss. Add wine, lemon juice, chicken broth and red pepper flakes; cover the pot and steam over medium-high for 5 minutes until the mussels open. Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften. The tomatoes should keep their shape. Serve with plenty of grilled garlic bread to sop up the broth.
STEAMED MUSSELS WITH WHITE WINE AND GARLIC
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Clean mussels. In large pot heat wine. Add garlic, onion, and parsley. Bring to a boil and add mussels. Cover and steam until mussels open. Serve with Italian bread.
STEAMED MUSSELS WITH LEEKS, THYME & BACON
A bistro-style starter for two. Mop up the juices with crusty bread, or make it into a main with chunky chips
Provided by Barney Desmazery
Categories Dinner
Time 35m
Number Of Ingredients 6
Steps:
- Scrub and de-beard the mussels. Heat half the butter in a pan, then sizzle the bacon for 3-4 mins until starting to brown. Add the leeks and thyme, then sweat everything together for 4-5 mins until soft. Turn the heat up high, add the mussels and cider or wine, then cover and cook for 4-5 mins, shaking the pan occasionally, until the mussels have opened. Discard any that don't open. Scoop the mussels and the other bits into a dish, then place the pan back on the heat. Boil the juices for 1 min with the rest of the butter, then pour over the mussels and serve with crusty bread.
Nutrition Facts : Calories 377 calories, Fat 26 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 5 grams sugar, Protein 24 grams protein, Sodium 2.76 milligram of sodium
Tips:
- Choose fresh, high-quality mussels. Look for mussels that are tightly closed and have no cracks or chips in their shells. Fresh mussels should also smell like the sea, not fishy.
- Clean the mussels thoroughly. Use a stiff brush to remove any dirt or debris from the shells. Be sure to rinse the mussels well under cold water.
- Use a large pot. Mussels will expand as they cook, so it's important to use a pot that is large enough to accommodate them. A Dutch oven or large saucepan works well.
- Don't overcrowd the pot. If you overcrowd the pot, the mussels will not cook evenly. Cook the mussels in batches if necessary.
- Use a good quality white wine. The white wine will add flavor to the mussels, so it's important to use a wine that you enjoy drinking. A dry white wine, such as Sauvignon Blanc or Pinot Grigio, works well.
- Don't overcook the mussels. Mussels cook quickly, so it's important to watch them carefully. Overcooked mussels will become tough and chewy.
Conclusion:
Steamed mussels are a delicious and easy-to-make seafood dish. They can be served as an appetizer or main course, and they are perfect for a casual get-together or a special occasion. With a few simple ingredients and a little bit of time, you can make steamed mussels that will impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
