How to Bake The Best Japanese Dynamite Mussels
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Hello everyone!!! My name is Jannie and I am a self-taught cook. I’ve mostly learned from watching my mother and grandmother in the kitchen while growing up. I never knew that my passion for food and cooking ran so deep until I auditioned and competed on season 9 of MasterChef. It was from the show that the nickname, “Vegas Vixen”, was born. My friends have joked around calling me the “Vegas Vixen in The Kitchen” and the nickname stuck. I hope you like my take on well-known recipes as well as the ones I’ve created myself.
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ingredients and measurement list:
DYNAMITE MUSSELS
1 box of Green Mussels in half shell
1 bottle of Kewpie Mayonnaise (Japanese mayo)
Siracha (to your liking)
2 stalks of green onions chopped (using only the green part)
Tobiko or Masago (optional)
How To Make Steamed Belgian Mussels at Home | Dining Traveler Cooking Series
Welcome to Episode Two of the Dining Traveler Cooking Series!
Last week we were in Puerto Rico, and now we travel to... Belgium! I lived in Brussels for six years and fell in love with the food. One of my favorite dishes is steamed Belgian Mussels in white wine. This dish is super easy to make, and you can find all the ingredients at most supermarkets. Also, who doesn't like to have a glass (or two) of wine while they cook?
The beauty of steamed mussels is that it is a versatile recipe. You can also make them with beer or even coconut milk and curry.
Here's my recipe:
Serves four as an appetizer
Two as the main course
2-3 lbs of mussels
3 tbsps of butter
One medium onion
2 tbsp of minced garlic
One leek, chopped in half moons
Two celery stalks, thinly sliced (double if you skip the leeks)
Dry White Wine
A handful of chopped parsley
Cooking instructions are in the video!
Bon Appétit
Eet Smakelijk
Any guesses where we are going next week (through food, of course)?
Video edited by Audrey Wong (@audvisual)
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Mussels & Chorizo with Pasta Recipe
Ingredients:
2 Pounds mussels
1 1/2 Cup red wine
1/3 Cup lemon juice, from 2 lemons & 1 lime
1/4 Cup olive oil
4 Large garlic cloves, finely chopped
1 Small onion, finely diced
1 Stalk celery, finely diced
4 tbsp Butter
3 Fresh tomatoes, diced
1/2 Can diced tomatoes
2 tsp Dried oregano
1 bunch Flat-leaf parsley, chopped
Sea salt & black ground pepper, to taste
1 1/2 Cube chicken stock
1 tbsp Dry chili pepper
2 Smoked chorizo sausages
1 Hot Italian sausage
1 Jalapeno
Fresh Spaghetti
Recipe:
-Clean the mussels under running water, discarding any with broken shells. Trim the “beard” (the stringy portion) from the sides.
-In a large Sauté Pan big enough to hold all the mussels in one layer, add the mussels, wine, and lemon & lime juice. Cover and steam over medium heat until most of the mussels are open [about 10 minutes]. Discard any that aren't open.
-Separate the red wine mussel sauce and the mussels. Set aside.
-In a medium Sauté Pan, at medium heat, heat the olive oil and add the onions, celery, and jalapeno. Cook until they are translucent [about 5 minutes]. Add the garlic and the dry chili pepper. Cook for another minute. Add the diced tomatoes and cook for another minute.
-Pour the mix of the medium Sauté Pan in the large Sauté Pan. At medium heat, add the canned tomatoes, 3 cups of the red wine mussel sauce, the oregano, 1/3 of the parsley, the chicken stock, some salt & pepper, the 2 smoked chorizo sausages, and the Italian sausage. Turn the heat high to bring the sauce to a boil before turning it down to medium. Cook and cover for another 10 minutes, reducing a bit.
-The sauce should be quite dense. If too dense, add one more cup of the red wine mussel sauce.
-Add the mussels and keep the heat at medium.
-Boil the spaghetti.
-Serve.
-Optional: Add parmesan and the remaining parsley of the pasta.
**We used fresh spaghetti (recommended), 2 nests per person. Use one spaghetti nest per person if served as an appetizer. This recipe is enough for at least 4 people.
Bonne appétit!!
BAKED TAHONG (STUFFED BAKED MUSSELS)
A simple recipe of baked mussels stuffed with garlic-bechamel sauce and oozing with melted cheese. A sumptuous appetizer that is very budget-friendly.
For more great tips, details and to print this recipe, visit our homepage ????
INGREDIENTS
▢2.5-3 pounds Mussels - - 20-30 pieces
▢1 head garlic
▢100 grams butter or margarine
▢5 tablespoon breadcrumbs
▢1/2 cup milk
▢1/4 teaspoon salt
▢1 block quick-melt cheese - - 165grams
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Garlic-Braised Mussels
Don’t let cooking shellfish at home intimidate you! These Garlic-Braised Mussels by Chef Billy Parisi are so simple and delicious, you will think you ordered them from an oceanside restaurant!
Garlic-Braised Mussels
Serves 2-3
Ingredients
3 Tbsp. olive oil
1 shallot, peeled and small diced
3 garlic cloves, finely minced
3 dozen fresh mussels
½ cup Ambervale Chardonnay
1 cup chicken stock
1 Tbsp. fresh parsley, finely minced
1 ½ Tbsp. unsalted butter
Salt and pepper, to taste
Instructions
1. Add the oil to a large frying pan over high/medium-high heat until it lightly smokes.
2. Add the shallots and garlic and turn the heat down to medium. Sauté for 2- 3 minutes, or until lightly browned.
3. Add the mussels and sauté for 1-2 minutes.
4. Deglaze with wine. turn the heat to high and cook for 2-3 minutes.
5. Add the remaining ingredients and stir until the butter is melted.
6. Serve alongside Heinen’s Pain Paillasse artisan bread.
If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you like Greek food you have to try this recipe❗ Mussels saganaki -mustard sauce and feta cheese
If you want a easy and quick recipe just make this recipe! You need only some frozen mussels, mustard and feta cheese. This is a very easy greek recipe that you will make again and again. This is a greek appetizer, but if you want, just boil some rice and prepare your lunch or dinner recipe!
INGREDIENTS:
- 500 g frozen mussels (you can use fresh mussels too, just steam them for 7 minutes and clean them)
- 1 small onion
-1 clove of garlic
- 1/2 hot pepper / chilli pepper
-1/2 sweet pepper
- 100 g Feta cheese
- 2 tsp of mustard
- 50 ml white wine / ouzo
- a little dill/ parsley
- 30 ml of olive oil
- a litle salt
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