How To make Midia (Mussels) Appetizer

Mussels With Fresh Garlic And Pepper | 15 Minutes Recipe | Spicy Mussels | Sea food Recipe

Steamed mussels pack an incredible flavour, and along with any Indian flat breads you have a delicious and healthy lunch that can be made in minutes. Fast food, but with a touch of class.

INGREDIENTS

Mussels 500 KG
Fresh Garlic 3-4 Cloves
Fresh Green Chilli 2-3 Slit
Fresh Red Pepper 1 small (Jullians)
Fresh Tomatoes Roughly Chopped
Black Pepper 1 Tsp
Olive Oil 1 Tbs
Salt As per taste
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Mussels Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.

Mussels Fra Diavolo - Mussels Marinara Recipe - How to make mussels in tomato sauce.


To print recipe:

Ingredients:-
2 lbs of fresh mussels (900 grams)
1/4 cup extra virgin olive oil
3 large cloves of garlic sliced
1/4 cup chopped fresh parsley plus a few sprigs to garnish
2 chili peppers or 1 tsp crushed red pepper flakes
3/4 white wine (170 ml)
28 ounces San Marzano peeled tomatoes or chopped tomatoes (800 grams).


Directions:-
Step#1 - In a large sauté pan on high heat add the oil, garlic, chili pepper, and parsley.
Step#2- Sauté until garlic is golden, add the white wine (Pinot Grigio) and let it evaporate.
Step#3- Once the oil starts frying again add the tomatoes. If you’re using plum tomatoes crush them with your hands. Lower the heat to medium and let it cook for 10 minutes.
Step#4- Rinse mussels under cold water and remove the beard that’s on the side.
Step#5- Once marinara is cooked add the mussels and higher the heat.
Step#6- Place lid on the pan and every 2 minutes give it a shake.
Step#7- After 5 minutes remove the lid and let some water evaporate for a couple of minutes.

They are now ready to eat!
Buon appetito!

Garlic Steamed Mussels Recipe || KIN EATS

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Hungry for more? Savor tasty KIN EATS videos & recipes here: Find the full Garlic Steamed Mussels recipe by clicking on Show more below.

Have you ever tried to make mussels at home? We strongly suggest you try it. This delectable dish from Whitney Webster is one of the easiest recipes you could ever attempt and it's sure to impress your guests! Don't forget to soak up that garlic and wine broth with your crusty bread...it's the best part!
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Garlic Steamed Mussels with crusty bread

1/2 medium onion, chopped
1 cup dry white wine
8 cloves garlic, minced
3 lbs. mussels, cleaned, beards removed.
6 tablespoons of Extra virgin olive oil and/or butter
1 lemon
3-4 sprigs Italian parsley
1 loaf of country bread or french baguette

Slice bread into big hearty pieces and brush with 3 tablespoons of olive oil on each side. Toast in a pan or in the oven until golden brown and crisp. Set aside.

De-beard the mussels by simply pulling out any fibrous threads with your hands or a paring knife Sauté chopped onion over medium heat in oil until softened and aromatic, about 10 minutes.

Add garlic, and allow to soften for just a moment. Add wine and mussels and bring to a boil.

Cover and cook, shaking pot occasionally, until mussels are opened, 4 to 5 minutes. Toss any unopened ones.

Transfer mussels to a platter, making sure to keep the delicious juices. Sprinkle with parsley and lemon wedges. Serve with toasted bread
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Steamed Mussels in Pesto Cream Sauce

I went to Hog Island Restaurant in San Francisco and devoured their mussels in pesto cream sauce. The broth is so rich and flavorful, which pairs well with the meaty mussels. I was craving this the other day and decided to recreate this at home. This dish is perfect for lent season and especially if you love seafood. I hope you give this recipe a try. I guarantee your family and friends will love it. Please don’t forget to give this video a like, as it will help me distribute this video throughout YouTube. I appreciate your guys support! If you do recreate this dish, please tag me on social media, as it will help spread the love for my recipes with others.

Instagram: Ivysfood
#ivyskitchen

Serves 1 hungry person as an entry or 2 as an appetizer.

Ingredients:
1 lb of Fresh black Mussels
1/4 cup of AP Flour
1/2 tbs unsalted butter
Olive oil
1 Shallot
1 Small fennel
1/2 cup white wine (Pinot Grigio or Sauv Blanc)
1 cup of pesto - I used store bought for convenience.
1 cup of heavy cream
Optional: Chili flakes for spice

Instructions:

1. Clean your mussels by letting the mussels sit in a bowl of cold water and flour. The flour will help expel any grit inside the mussels. Let this sit for about 20 minutes.
2. Wash your fennel and discard the outter layer of the bulb. Slice your fennel bulb in half and cut into thin half moon slices. You should end up with 1/2 a cup.
3. Cut your shallots the same way as your fennel - thin half moon slices. You will end up with the same amount, if not, at least have a 1/4 cup.
4. Rinse your mussels with water and use a brush to scrub the shells. If you have any mussels that will not close, get rid of it. It's dead!
5. Some mussels will have a beard sticking out, pull the beard out.
6. Once you've rinsed and scrubbed your mussels, it's time to cook. This part will go quickly!
7. Heat up butter and oil.
8. Saute fennel and shallots until fragrant. Optional, add chili flakes for spice.
9. Add wine and let it reduce. This will take about 2 minutes.
10. Add your mussels and cover for about two minutes.
11. Give it a good shake after two minutes. Add cream and pesto sauce.
12. Cover and cook until mussels have opened up. Season if needed.
13. Once all mussels have opened up, set it aside and allow the cream and pesto to thicken and reduce.
14. Once pesto cream has reduced and thicken, add the mussels and serve.
15. Enjoy, take a photo of your dish and please tag me on social media if you recreate this dish. I would love to see and hear how yours turns out and it helps spread the word about my recipes.

Recommendation:
Serve with fresh baked baguette.

Mussels saganaki - Indirect woodfired oven (EN subs) | Grill philosophy

Mussels saganaki - Indirect woodfired oven. A slightly spicy version of mussels saganaki, slowly cooked to perfection, in a clay baking tray in the indirect wood-fired oven. We’ll take a classic, traditional appetizer to a whole new dimension. It’s the best appetizer to serve with “tsipouro” or wine, especially if you make it slightly spicy as we suggest. It tastes better if you use fresh mussel meat in combination with whole mussels (closed or slightly open). Let’s see step-by-step how to make mussels saganaki in the indirect wood-fired oven or in your electric oven.

Happy cooking everyone!


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Cheesy Garlic Mussels | John Dengis

Welcome to my channel! Today I am going to show you original appetizer that is sure to impress!

It is so easy and tasty, you should definitely make it for your next event!

I hope you enjoy my recipe.


Here is the ingredients list for making this dish:

White Sauce
- 2 shallots
- 3 cloves garlic
- 1 tbsp flour
- 2 tbsp heavy cream
- 1 cup milk
- 1 - 2 tbsp chopped parsley

- 30 half shell mussels
- 150g mozzarella cheese
- 150g cheddar cheese
- 3 - 4 tbsp chopped parsley for garnish

I would love to hear about your experiences with this recipe. Thank you for watching!

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- John Dengis