Steaming is a popular cooking method for mussels, because it takes mere minutes, and the mussels come out soft, juicy and flavorful. Although lemon, parsley and white wine are often used to steam them, we are using something quite different here. Our steaming liquid is made with garlic, cider (hard or soft, your choice), bacon, yogurt, and herbs.
Once the bacon is crispy, you can add the rest of the ingredients apart from the yogurt, and let those mussels steam to perfection over a few minutes. Then you can serve the mussels and finish off the sauce by adding yogurt for creaminess. A little black pepper and some fresh herbs are the only flavor accents in there apart from the main ingredients. Parsley is a good choice, or you might prefer to use another type of herb instead.
Serve this French-inspired mussels recipe with crusty rustic bread, cut into nice thick slices, or consider some garlic-rubbed toast if you prefer. Mussels can be messy to eat, but one of the best ways to enjoy them is to eat one mussel, then hold the empty shell between your thumb and forefinger. You can then use this nifty tool to pick the remaining mussels out of their shells! Of course, you will want to enjoy the sauce as well, which is why you need the bread. You will not want to miss one morsel of this delicious feast. This serves two people as a main dish or four to five as an appetizer. Continue reading
This is an elegant, gourmet dish which is surprisingly easy to prepare. Using fresh mussels (and fresh shrimp if possible) adds to the gourmet style of this meal, and you can have it on the table in as few as 35 minutes from start to finish. The key to speedy preparation is cooking the spaghetti at the same time you cook the onion and garlic.
Have the mussels soaking in cold water at the same time, and you will be able to add them as soon as the onion and garlic are soft, along with the other ingredients in the dish. Fresh mussels are always special and they are incredibly easy to prepare as well. Simply soak them in cold water for 20 minutes to expel any grit, then add them to a pan and let them steam. The heat will cook them and the shells will open, so you can see when they are done.
Leave the tails on the shrimp if you like, or remove them if you prefer. As well as the spaghetti and seafood, we are using onion, garlic, lemon, and white wine, all of which are wonderful flavors to pair with seafood. Throw in some parsley and serve parmesan (freshly grated of course!) on the side, and you will have all the wonderful flavors you need. Some people like to serve garlic bread on the side while others prefer a light side dish, perhaps some tossed baby salad leaves with vinaigrette or even steamed asparagus tips with a little melted butter. Continue reading
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