Talley's Greenshell Mussels on the Half Shell 12/Case

Step 3. Add fresh blue mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half-shells. Step 4. In a bowl, combine reserved liquid, oil, lemon juice, garlic, parsley mixture and tomatoes; add fresh blue mussels and stir gently. Step 5.

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Instructions. Melt the Butter in a large skillet (with a lid) - saute the Onion, Garlic and Chili Flakes until soft. Add the White Wine and simmer until reduced by two thirds - add the Cream and simmer 2 - 3 minutes. Add the Mussels and cover the skillet - over low heat, steam the Mussels until cooked - about 8 - 10 minutes.

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1 lb mussels in half shell, fresh or frozen. 2. 4 cloves garlic, peeled and crushed. 3. 1 medium onion, chopped. 4. 2 tbsps butter. 5. 2 tbsps Olive oil. 6. 1 cup white wine. 7. 1/2 tsp dried thyme. 8. 2 cups baby spinach. 9. Salt and pepper to taste. Other Recipes You Might Like. Catfish Tacos Recipe with Slaw. SERVES: 4

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Step 3. Finely chop basil and garlic in processor. With processor running, gradually add reserved 1 cup cooking liquid and oil and process until well blended. Blend in cheese and mayonnaise.

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Instructions. In a large saucepan, combine the wine with the shallot, lemon and half the thyme. Bring to a boil. Add the mussels, cover and cook over high heat, stirring occasionally, until the mussels open, about 5 minutes. Remove from the heat. Pull the mussels out of their shells and discard half of each shell.

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Step 1. Cook mussels in wine, covered, in a 5- to 6-quart heavy pot over moderately high heat until mussels just open wide, checking frequently after 4 minutes and transferring open mussels to a.

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Preheat your oven to 200 Celsius. Take your mussels and put them in boiling water for 2 minutes, just to open the shell (yes this also cooks them just enough). Strain and put into a bowl of cold water. Clean your mussels by removing the mussel from the shell, ripping away the beard, any algae, and the foot (optional).

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Green half-shell mussels are packed in 2-pound boxes and available at many grocery stores and fish markets. They come frozen, cleaned, and debearded. All you have to do is defrost them. To sub black mussels instead of green, cook them in a 6 or 8-quart pot, rather than a skillet, to allow ample space for them to open.

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Step 1. Rinse the fresh blue cultured mussels in tap water. Step 2. In a saucepan, bring water or wine to boil. Step 3. Add fresh blue mussels, cover and steam over high heat until open (5-8 minutes). Remove from heat, reserving 2 tbsp of cooking liquid. Remove mussel meat from shells, reserving half-shells. Step 4.

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In a food processor, pulse together parsley, garlic, salt and pepper until finely chopped. Pulse in butter and 1½ tablespoons Pernod until mixture is combined. Scrape into a bowl. Step 2. In a soup pot with a tightfitting lid, combine mussels, ¼ cup pastis and ¼ cup water. Cover and cook over medium-high heat until mussels have opened, 5 to.

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Preheat the grill pan over medium heat for about 10 minutes. When the mussels are cool enough to handle, pull away the top shell, leaving the mussel in the bottom half of the shell. Spoon 1 teaspoon of the topping on top of each mussel. Place the mussels in a single layer on the grill pan. Grill over direct medium heat, with the lid closed.

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Instructions. Heat the olive oil in a large deep pan over medium-high heat. Add the chopped onion and salt and cook until onion is tender, about 3-4 minutes. Add the mussels and the white wine. Shake the pan to even out the mussels and cover pan with a tight-fitting lid.

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Melt butter in a medium sized pot; saute onions til clear. Add garlic& stir for another minute. Add tomato, oregano, salt& pepper and cook until tomato is soft. Add wine& bring to a slow boil. Dry the mussels with a clean towel, place into pot, cover & steam for 4 minutes; remove the lid & stir the mussels.

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Instructions. Combine the first 6 ingredients and simmer for approximately 3-5 minutes. Thicken with 1-3 Tbsp. roux or cornstarch, then simmer, add the spinach and heat through. Fill the mussels with the mixture and top with Parmesan cheese. Bake at 350° for 10-12 minutes.

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They come in the half shell so it's easier to cook. Defrost them before proceeding with the recipe. Adjust the panko bread crumb mixture by adding more or less seasoning. Make sure the mussels are about 6 inches away from the heat element in the oven. Top the mussels generously with the panko mixture because they aren't seasoned otherwise.

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In a mixing bowl, combine the mussels and the Dynamite Sauce ingredients (Kewpie mayonnaise, sriracha, soy sauce and lemon juice), as well as half of the masago and half of the scallions. Reserve the other half for garnish. Give the ingredients a good mix. Dry the shells with a paper towel and line them on a baking sheet.